DinnerMain CourseSide Dish

Classic Ratatouille

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

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.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 1 sa. 25 dk.
Porsiyon: 4
Zorluk: Orta
Porsiyon başına: 203 kcal

VeganVejetaryenGlütensiz

Ön hazırlık

Malzemeler

1 adeteggplant, diced into 1-inch cubes
2 adetzucchini, diced into 1-inch cubes
1 adetred bell pepper, diced into 1-inch cubes
1 adetyellow bell pepper, diced into 1-inch cubes
1 adetyellow onion, chopped
4 dişgarlic, minced
400 gcanned crushed tomatoes
2 yemek kaşığıtomato paste
120 mlvegetable broth
1 çay kaşığıfresh thyme, chopped
1 çay kaşığıfresh oregano, chopped
1 adetbay leaf
3 yemek kaşığıolive oil
0,5 çay kaşığısalt
0,25 çay kaşığıblack pepper, freshly ground

garnish

2 yemek kaşığıfresh basil, chopped for garnish(isteğe bağlı)

Ekipman

knife · cutting board · large pot · wooden spoon

Hazırlanışı

Adım adım

1
Heat olive oil in a large pot or Dutch oven over medium heat.
Yaklaşık 2 dk.
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.
Yaklaşık 10 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
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.
Yaklaşık 7 dk.
6
Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
Yaklaşık 1 dk.
Aşçının notu: 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.
Yaklaşık 15 dk.
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.
Yaklaşık 25 dk.
Aşçının notu: 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.

Porsiyon başına

Besin değerleri

70%Puan

Kalori: 202,9kcal
Protein: 4,8g
Karbonhidrat: 24,4g
Yağ: 11g
Lif: 6,8g
Şeker: 14,9g

Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.

Tazeliğini koruyun

Saklama

Store leftover ratatouille in an airtight container in the refrigerator.

Yeniden ısıtma

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