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Ratatouille with Thyme, Zucchini, and Rosemary

Ratatouille with Thyme, Zucchini, and Rosemary

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Main Dishes | French cuisine

⏳ Time

30 minutes

🥕 Ingredients

14

🍽️ Servings

4

Description

Ratatouille with thyme, zucchini, and rosemary

Ingredients

  • Onion - 31.7 oz
  • Garlic - 5 cloves
  • Courgette - 31.7 oz
  • Courgette - 31.7 oz
  • Green peppercorns - 31.7 oz
  • Sweet Pepper - 31.7 oz
  • Eggplants - 31.7 oz
  • Tomatoes - 31.7 oz
  • Olive Oil - 4 fl oz
  • Salt - to taste
  • Thyme - 4 pieces
  • Bay leaf - 4 pieces
  • Rosemary - 1 piece
  • Green peppercorns - to taste

Step by Step guide

Step 1

Peel the onion and chop it coarsely. Peel the garlic and crush it.

Step 2

Cut unpeeled zucchini, courgettes, and eggplants into 1 cm cubes. Remove the stems and seeds from the peppers and cut them into 1 cm cubes.

Step 3

Make a crosswise incision at the base of the tomatoes, then place them in boiling water for a couple of minutes until the skin begins to peel back. Rinse them under cold water and remove the skin. Chop finely.

Step 4

Pour 40 ml of olive oil into a heavy-bottomed skillet and place it over medium heat. Sauté the onion for about 5 minutes, then add the garlic. Reduce the heat to very low.

Step 5

Heat a second skillet, pour in oil, add the zucchini, and sauté over high heat until browned on all sides. Transfer the sautéed vegetables to the skillet with the onions. Repeat the process with all the vegetables, adding them to the skillet on low heat after sautéing.

Step 6

Once all the vegetables are in the pan with the onions, stir them and increase the heat. Season with salt, add thyme, bay leaf, and rosemary. Mix everything thoroughly. Pour in the vegetable broth, cover with a lid, and place in an oven preheated to 392°F. Allow to simmer for one hour, then strain the vegetables over a pot using a colander.

Step 7

Pour the juices that have drained from the vegetables into the pan and reduce them until thickened into a sauce. Then return the vegetables to the pan, turn off the heat. Add the chopped tomatoes to the vegetables and cover. After 10 minutes, the tomatoes will be ready. You can serve it immediately while hot or let it sit for a few hours and serve it cold.

Step 8

Before serving, remove the bay leaf and season with salt and pepper to taste.

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