| |
 |
Ratatouille
A mixture of vegetables
served hot with meat
or cold as a starter
(better the next day). |
 |
Market for 6 persons
- 200 g. onions
- 2 red peppers
- 1 greenpepper
- 1 kg courgettes
- 600 g. aubergines
- 700 g. of tomatoes, olive oil,
- salt and pepper
- 3 garlic cloves,parsely, thym, 1 bay leaf
|
|
Préparation
- Wash the vegetables. Peel the onions, skin and seed the tomatoes.
- Seed the peppers.
- Dice the vegetables.
- Cook each vegetable separately in 3 spoons of olive oil for 15 to 20 mins on a low heat.
- In a large pan cook all of the vegetables for another 30 mins with the salt, pepper, garlic, bay leaf, parsley and thym.
- Serve hot or leave in a cool place to marinate and serve the next day as a cold starter.
|
|
|
|
Provencal recipes
Typical provencal recipes
Ratatouille
