Raspberry Shortcrust CookiesRatatouille Red Cabbage



Ratatouille




Ingredients:
1

2 tbsp
1
1
150 g / 5 oz
2 tbsp
120 g / 4 oz
100 g / 3.5 oz
100 g / 3.5 oz
100 g / 3.5 oz
1 tbsp


1 can
Null

Serves 3 - 245 cal per serving
Prep-time: 20 min. - Total-time: 60 min.


--> Minestrone
Ratatouille is a classic french vegetable stew, cooked with a variety of fresh seasonal vegetables. Different seasonal vegetables can be used. First peel a mild spanish onion. Cut in half and then into thin slices. Peel and chop the garlic as small as possible. Heat the olive oil in a soup pot. Stew the onion and garlic on medium heat while stirring with a wooden spoon. Cut red and yellow peppers in half, freeing them of white skin and seeds and dice the peppers. Peel the carrots, cut of the stem and root and cut the carrots into slices. Add the carrots to the pot. Add peppers and lightly fry the vegetables while stirring. Give assorted fresh seasonal herbs to the Ratatouille such as thyme, rosemary and oregano or parsley. Lay some herbs for decoration aside, as seen in the picture above. Peel a zucchini and cucumber, cut in half lengthwise and scrape out the seeds with a spoon. Dice the flesh of the zucchini and cucumber and add them to the ratatouille. Break the pods of fresh green peas apart and pick out the peas. Add the peas to the Ratatouille. Clean and break the green beans into bite-sized pieces and add to the pot. Cook the ratatouille for a few minutes while stirring. Stir tomato paste into the vegetables and season with pepper, salt and chili powder. Give in the diced tomatoes along with the juice and put on a lid. Stew the Ratatouille for about 45 minutes. Donít let it become too soft! The vegetables should still be firm. Serve Ratatouille on plates and garnish with fresh herbs. Serve with potatoes, pasta or rice or with some fresh baguette.



German Sites: Marions Kochbuch - Rezepte in Deutsch . Rezepte aus aller Welt . Koch-Index . imprint - Datenschutz