Ratatouille

Ratatouille - simple recipe - The Kitchen doesn't Bite - Doreen Colondres

 20 Minutes   4 people

By

The ratatouille is original from France and it’s a simple “stew” of vegetables which we generally flavor with onion and garlic and infuse with Mediterranean herbs. Even though there are classic versions of this nutritious dish, (also without tomatoes) you can make it with your favorite vegetables and spices.

 

This is a main dish for vegetarians that could be served over rice or whole wheat pasta… but the truth is that ratatouille is the perfect side dish for fish or meat and, by the way, very healthy and nutritious.

<p">Here I give you my version so the ratatouille won’t bite you anymore…

What you need to have:

  • 2 small red onions (diced in pieces of about ½ inch)
  • 4 cloves of garlic (peeled and finely diced)
  • 1 yellow bell pepper (chopped in pieces of about ½ inch)
  • 1 red bell pepper (chopped in pieces of about ½ inch)
  • 2 zucchinis (chopped in pieces of about ½ inch)
  • 2 squash (chopped in pieces of about ½ inch)
  • 3 tomatoes, (peeled and chopped in pieces of about ½ inch, you could use the peeled ones in a can)
  • 1 tsp of Marjoram (if you can’t find it, use Mediterranean Oregano)
  • 1/2 tsp of dry thyme
  • Pure and Extra Virgin olive oil
  • Salt and Pepper to taste
  • Fresh basil leaves

What you need to do:

  1. In a skillet at medium heat, add 2 tablespoons of olive oil.
  2. Then add the onions and cook until tender and sweet.
  3. Add the garlic, oregano or marjoram and thyme and cook for 3-4 more minutes.
  4. Add the peppers, zucchini and squash and cook for 2 minutes.
  5. Then add the tomatoes, salt and pepper and cook for about 15-20 more minutes until the tomatoes are fully cooked. This will help the stew to get sort of a sauce consistency.
  6. Finish this recipe with a little more of olive oil, this time use the extra virgin and then add the fresh basil leaves.

If you like black olives, you can also add 4-6 of them right when you are adding the tomatoes. And even when many don’t like its flavor, this recipe with eggplant is even more classic, nutritious and yummy!!!  You can also serve Ratatouille as an appetizer with baguette bread and if it’s baked with a little bit of olive oil… much better!!! Remember: there’s no excuse to not eat vegetables… as appetizer, side dish or main dish… yuuummm… it’s making me hungry just by imagining it with a fish fillet or salmon.

Buen provecho!!!

Doreen Colondres - Celebrity Chef - Sommelier latina - best latin chef

Doreen Colondres

Corporate and celebrity chef, best seller cookbook author and food and wine editor.

Doreen Colondres is a graduated chef and certified wine connoisseur. Cookbook author of “La Cocina No Muerde”. A tireless traveler, food and wine editor, food and wine ambassador, educator and consultant. She is internationally recognized for encouraging people to enjoy the time with spend in the kitchen. Her mission is to convince us that cooking is a heritage and a fun tradition that is relaxing, easy, romantic, but more importantly, healthy.

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