VEGAN

Zucchini Ratatouille

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

This dish can be prepared in advance and reheated. You can also blend the finished ratatouille in a blender, and before serving, add 3 beaten eggs and serve it with triangular pieces of toasted bread.

Ingredients

Salt - to taste
Green peppercorns - 2 pieces
Sugar - 1 tablespoon
Tomatoes - 2 lbs
Onion - 8.8 oz
Olive Oil - 7 teaspoons
Courgette - 4 lbs

Step by Step guide

Step 1

Chop the onion and tomatoes. The peeled zucchini and peppers should be diced — don't forget to remove the seeds from the zucchini. Heat 3 tablespoons of oil in a pot, add the onion, and cook over low heat, stirring, for 5 minutes until the onion becomes translucent. Add the zucchini and cook for another five minutes, stirring, until it starts to brown.

Step 2

Heat 2 tablespoons of oil in a pan, add the tomatoes, and cook over low heat, stirring occasionally, for 10 minutes. Allow them to cool, then blend in a blender until smooth, seasoning with salt and sugar, and pour over the zucchini; mix everything well. Cook over low heat for another 25 minutes, adding a little water if the mixture seems too thick.

Step 3

In the skillet that is now free of tomatoes, heat 2 tablespoons of oil, add the bell peppers, cover with a lid, and let cook on low heat for 25 minutes, stirring occasionally. Then, mix the peppers into the zucchini and serve immediately in a warmed deep dish.