DinnerMain CourseSide Dish

Classic Ratatouille

Name: Classic Ratatouille
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4 porties
Cuisine: french
Ingredients: 1 st eggplant diced into 1-inch cubes; 2 st zucchini diced into 1-inch cubes; 1 st red bell pepper diced into 1-inch cubes; 1 st yellow bell pepper diced into 1-inch cubes; 1 st yellow onion chopped; 4 teentje garlic minced; 400 g canned crushed tomatoes; 2 el tomato paste; 120 ml vegetable broth; 1 tl fresh thyme chopped; 1 tl fresh oregano chopped; 1 st bay leaf; 3 el olive oil; 0,5 tl salt; 0,25 tl black pepper freshly ground; 2 el fresh basil chopped for garnish (optioneel)

This traditional French Provençal stew features a vibrant medley of summer vegetables like eggplant, zucchini, and bell peppers, slow-cooked in a rich tomato sauce. It's a flavorful and hearty vegan dish that can be enjoyed as a main course or a side.

Een origineel recept van Forkin

Totale tijd: 1 uur 25 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 203 kcal

VeganistischVegetarischGlutenvrij

Mise-en-place

Ingrediënten

1 steggplant, diced into 1-inch cubes
2 stzucchini, diced into 1-inch cubes
1 stred bell pepper, diced into 1-inch cubes
1 styellow bell pepper, diced into 1-inch cubes
1 styellow onion, chopped
4 teentjegarlic, minced
400 gcanned crushed tomatoes
2 eltomato paste
120 mlvegetable broth
1 tlfresh thyme, chopped
1 tlfresh oregano, chopped
1 stbay leaf
3 elolive oil
0,5 tlsalt
0,25 tlblack pepper, freshly ground

garnish

2 elfresh basil, chopped for garnish(optioneel)

Keukengerei

knife · cutting board · large pot · wooden spoon

De bereidingswijze

Stap voor stap

1
Heat olive oil in a large pot or Dutch oven over medium heat.
Ongeveer 2 min
2
Add the diced eggplant, zucchini, red bell pepper, and yellow bell pepper to the pot.
3
Sauté the vegetables for about 8-10 minutes, stirring occasionally, until they begin to soften and lightly brown.
Ongeveer 10 min
Tip van de kok: Do not overcrowd the pot; cook in batches if necessary to ensure even browning.
4
Remove the sautéed vegetables from the pot and set aside.
Ongeveer 1 min
5
Add the chopped yellow onion to the same pot and cook for 5-7 minutes until softened and translucent, adding a splash more olive oil if needed.
Ongeveer 7 min
6
Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
Ongeveer 1 min
Tip van de kok: Be careful not to burn the garlic.
7
Pour in the crushed tomatoes and vegetable broth, scraping up any browned bits from the bottom of the pot.
8
Add the fresh thyme, fresh oregano, bay leaf, salt, and black pepper.
9
Bring the tomato mixture to a simmer, then reduce heat to low, cover, and cook for 15 minutes to allow the flavors to meld.
Ongeveer 15 min
10
Return the sautéed vegetables to the pot with the tomato sauce.
11
Stir gently to combine, then cover and continue to simmer for another 20-25 minutes, or until all vegetables are tender.
Ongeveer 25 min
Tip van de kok: Stir occasionally to prevent sticking and ensure even cooking.
12
Remove the bay leaf before serving.
13
Taste and adjust seasoning if necessary.
14
Garnish with fresh basil before serving.

Per portie

Voedingswaarden

70%Score

Calorieën: 202,9kcal
Eiwit: 4,8g
Koolhydraten: 24,4g
Vet: 11g
Vezels: 6,8g
Suiker: 14,9g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover ratatouille in an airtight container in the refrigerator.

Opwarmen

Reheat gently on the stovetop over medium-low heat or in the microwave until warmed through.