Traditional ratatouille recipe by chef Vivien
Ratatouille ingredients for 4 portions:
✔️ 1 big eggplant
✔️ 2 zuccinis
✔️ 1 bell pepper
✔️ 1 big onion
✔️ 2-3 mid-size tomatos
✔️ 3 garlic cloves
✔️ 2 bay leaves
✔️ thyme
✔️ parsley
✔️ optionally: oregano, sarriette
✔️ olive oil
✔️ salt, pepper
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Ratatouille RECIPE
Learn about how you can use simple vegetables and turn them into an easy home cooked meal!
Ratatouille Casserole – Bruno Albouze
Here is the Ratatouille recipe from the Pixar movie!
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Seasonal Eating: Garden Ratatouille (Recipe in description).
The Open Door shows you how to make a delicious garden ratatouille, using vegetables you might have in your garden!
Ingredients
VEGGIES
1 eggplant
5 roma tomatoes
2 yellow squashes
2 zucchinis
SAUCE
2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
salt, to taste
pepper, to taste
28 oz can of crushed tomatoes
2 tablespoons Italian seasoning
Preheat the oven for 375˚F
Slice the eggplant, tomatoes, squash, and zucchini into 1-mm rounds
Make the sauce by heating the olive oil in a pan over medium heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt, pepper, and Italian seasoning, add the crushed tomatoes. Stir until the ingredients are fully mixed. Remove from heat
Arrange the sliced veggies in any pattern- you could do eggplant, tomato, squash, zucchini in rows, or just throw them all in together- on top of the sauce Season with salt and pepper
Cover the pan with foil and bake for 30 minutes. Uncover, then bake for another 30 minutes, until the vegetables are soft
You can serve it while hot as a main dish or side. You can also make it ahead and set it in the fridge. You can cover it with foil and reheat in a 350˚F oven for 15 minutes, or microwave it, or eat it cold
Ratatouille recipe easy and quick
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Ratatouille is a traditional recipe from France and is often done with the latest vehicles to be charged on the garden. This delicious ratatouille recipe taste good and grid brings out the best flavor of the vegetables, make ratatouille with grilled fresh results in an incredible source tasting vegetables. Ratatouille can be served as a side dish or a plate of pasta, bread or rice. Tomatoes, onions, zucchini, peppers, carrots, eggplant and garlic are popular ingredients. In addition, the bay leaf, thyme, basil, marjoram, parsley or can be used to add flavor. Ratatouille recipe of preparation methods. You can make the ratatouille in the oven, on the stove or make a ratatouille recipe for grilled vegetables and mix the flavors in a pot on the stove. It makes juicy grilled vegetables and gives a subtle smoky flavor. If I ratatouille is used to fill a tortilla or savory pancakes, pieces are cut small enough. Ratatouille Excess liquid is removed by effort through a sieve. There is a debate about the traditional way of making ratatouille recipe, but the important thing is that this traditional French recipe is a combination of fresh vegetables and herbs. This dish is suitable for vegetarians and vegans, or can serve as a side dish. Ratatouille recipe with roasted vegetables. Serve the ratatouille with grilled rice with meat, poultry or fish dish favorite vegetables. This recipe makes enough roasted ratatouille vegetables.
How to Make the PERFECT RATATOUILLE Recipe (PISTO MANCHEGO)
One of my very favorite movies ever is Ratatouille. And so it’s no big surprise that making the Spanish version of this Mediterranean vegetable stew recipe, known as Pisto Manchego, is something I just had to make. The vegetable bits are a little less chunky than the French version, the flavors are as garden fresh as you could imagine and the Spanish crispy-edged fried egg topping can turn this healthy side dish into a full scale one-bowl dinner.
INGREDIENTS
2 cups ¼ diced eggplant
2 cups ¼ diced zucchini
2 cups ¼ diced bell peppers
1 cup ¼ diced onion
6-8 minced garlic cloves (pickled or not, your choice)
6 Tbsps extra virgin olive oil (4 to start, then 1 more with each addition)
1 tsp cumin
1 tsp oregano
1 tsp salt
½ tsp pepper
1 14oz can diced tomatoes in their juice
Spanish-style fried egg
Parsley chopped for garnish
Manchego cheese grated for garnish
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ABOUT ME
By the age of 6, there was early evidence that food would play an important role in my life. Practicing penmanship and kitchen creativity, I co-authored my first recipe, “Ham Slam”, with one of my older siblings. It had all the makings of a classic 1960’s American kitchen treasure, featuring gourmet ingredients like Campbell’s cream of celery soup and Durkee’s canned French Fried onion rings. It’s no wonder my culinary career promptly took a diversion until around the age of 40.
But spending years as an executive in the business of marketing brands such as Apple, Microsoft, and Sony Pictures didn’t snuff out my lifelong passion for travel, food, and wine. I eventually found my way back to my culinary roots when I turned my attention to studying technique at Cordon Bleu Paris, exploring new foodie concepts around Europe and documenting them in words and pictures.
I’ve been privileged to pen articles and columns in many publications, including the Food52, Huffington Post, msn.com, Zester Daily, Santa Ynez Valley Journal, Michigan BLUE Lakestyle Magazine, Olive Oil Times and Olive Oil Source, the world’s top-ranked olive oil-related websites.
In the process, there was one more thing I learned. Despite the explosion of global cuisines in restaurants all across the U.S., you can’t fully experience the wide world of flavor all from your own backyard, Toto.
Following that thought put me and my partner, George on a plane to Alicante Spain in 2014 where we have lived ever since. Our mission is to explore the aromas, ingredients and collective imaginations that are all part of Spain’s vast culinary heritage.