Main CourseSide DishDinner

Ratatouille Supreme

Name: Ratatouille Supreme
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 annosta
Cuisine: french
Ingredients: 1 kpl eggplant peeled and cut into 2cm cubes; 2 kpl zucchini cut into 2cm cubes; 0,5 kuppi olive oil; 1 kpl green bell pepper coarsely chopped; 1 kpl yellow onion chopped; 3 kynsi garlic minced; 4 kpl tomato peeled and cut into wedges; 0,5 kuppi black olive pitted; 0,5 kuppi dry white wine (valinnainen); 1 tl salt; 1 tl white pepper ground; 1 tl dried basil; 0,13 tl dried thyme; 0,13 tl dried rosemary; 1 kpl bay leaf; 2 rkl fresh parsley chopped

A classic Provençal stew featuring eggplant, zucchini, and tomatoes simmered with aromatic herbs and a splash of white wine. This rustic, hearty dish is perfect as a main course with crusty bread or as a flavorful side.

Alkuperäinen resepti: Forkin

Kokonaisaika: 50 min
Annoksia: 6
Vaikeustaso: Keskitaso
Annosta kohti: 257 kcal

KasvisruokaGluteeniton

Allergeenitiedot: saattaa sisältää seuraavia: sulfiitit. Tarkista aina ainesosien pakkaukset, jos sinulla on allergia.

Esivalmistelut

Ainesosat

1 kpleggplant, peeled and cut into 2cm cubes
2 kplzucchini, cut into 2cm cubes
0,5 kuppiolive oil
1 kplgreen bell pepper, coarsely chopped
1 kplyellow onion, chopped
3 kynsigarlic, minced
4 kpltomato, peeled and cut into wedges
0,5 kuppiblack olive, pitted
0,5 kuppidry white wine(valinnainen)
1 tlsalt
1 tlwhite pepper, ground
1 tldried basil
0,13 tldried thyme
0,13 tldried rosemary
1 kplbay leaf

garnish

2 rklfresh parsley, chopped

Välineet

large skillet · wooden spoon · cutting board · knife

Valmistusohje

Vaihe vaiheelta

1
Heat the olive oil in a large skillet or Dutch oven over medium heat.
Noin 2 min
Kokin vinkki: Using a heavy-bottomed pot will help prevent the vegetables from sticking and ensures even cooking.
2
Add the cubed eggplant and zucchini to the hot oil and sauté for 6 to 8 minutes, stirring occasionally, until they begin to soften and lightly brown.
Noin 8 min
Kokin vinkki: Don't overcrowd the pan; cook in batches if necessary to ensure the vegetables sauté rather than steam.
3
Stir in the chopped green bell pepper and yellow onion.
4
Continue to cook for another 6 minutes, stirring occasionally, until the peppers and onion have softened.
Noin 6 min
5
Add the minced garlic and cook for 1-2 minutes more, until it becomes fragrant.
Noin 2 min
Kokin vinkki: Be careful not to burn the garlic, as it can become bitter.
6
Add the tomato wedges, pitted olives, dry white wine, salt, white pepper, dried basil, dried thyme, dried rosemary, and the bay leaf to the skillet.
Noin 2 min
7
Bring the mixture to a gentle simmer, then reduce the heat to low.
Noin 3 min
8
Cover the skillet and let it simmer for at least 5 minutes to allow the flavors to meld together.
Noin 5 min
Kokin vinkki: For a deeper flavor, you can let it simmer for up to 15-20 minutes.
9
Remove the skillet from the heat and carefully discard the bay leaf.
Noin 1 min
10
Sprinkle the fresh parsley over the top and serve warm.
Noin 1 min
Kokin vinkki: Ratatouille is also delicious served at room temperature or even cold the next day.

Annosta kohti

Ravintoarvot

71%Pisteet

Kalorit: 257,1kcal
Proteiini: 3,3g
Hiilihydraatit: 16,3g
Rasva: 19,8g
Kuitu: 5,5g
Sokeri: 8,8g

Arvio perustuu reseptin ainesosamääriin. Arvot voivat vaihdella tuotemerkkien ja korvaavien ainesosien mukaan.

Säilytä hyvänä

Säilytys

Store in an airtight container in the refrigerator.

Uudelleenlämmitys

Reheat gently in a saucepan over low heat or in the microwave until warmed through.