Ratatouille: a mosaic of deliciousness
- Sans gluten
- Sans noix
- Sans produits laitiers
Easy, ready to eat in 40 minutes
I’m always ready to indulge myself in this delightful and colourful French vegetable stew that celebrates the flavours of the Mediterranean. It’s a vegetarian dish featuring an array of seasonal vegetables, such as tomatoes, courgettes, avocado, and peppers, cooked in a fragrant blend of herbs and olive oil.
Ingrédients
- 2 tablespoons olive oil
- 1 large onion, sliced
- 3 garlic cloves, minced
- 1 medium avocado, diced
- 2 medium courgettes, diced
- 2 peppers (red, yellow, or green), diced
- 4 large tomatoes, diced
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and black pepper, to taste
- Fresh basil leaves, for garnish
Méthode
- In a large, deep frying pan or Dutch oven, heat the olive oil over medium heat.
- Add the sliced onion and cook until it becomes soft and translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the diced avocado, courgettes, and peppers to the frying pan. Cook the vegetables for about 10 minutes or until they start to soften.
- Mix in the diced tomatoes, tomato paste, dried thyme, and dried oregano. Season with salt and black pepper according to taste.
- Reduce the heat to low, cover the frying pan, and let the ratatouille simmer for about 20-25 minutes, allowing the flavours to meld and the vegetables to become tender.
- Once the vegetables are cooked to your desired consistency, remove the frying pan from the heat.
- Garnish with fresh basil leaves before serving. Ratatouille can be enjoyed on its own as a vegetarian main course or served as a side dish with grilled meats or fish.
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- Sans gluten
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