Ratatouille

Ratatouille
Photo by CIA/Keith Ferris

Ingredients

  • 2 medium zucchini
  • ½ cups extra-virgin olive oil
  • 1 tablespoon fresh basil, chopped
  • 2 teaspoons fresh marjoram, chopped
  • 1 teaspoon freshly ground black pepper
  • 1 bulb fennel
  • 3 red bell peppers
  • + 7 more ingredients
    • 3 yellow bell peppers
    • 1 medium eggplant
    • 2 cups tomato sauce
    • 2 teaspoons kosher salt
    • 2 teaspoons fresh thyme, chopped
    • 1 head garlic
    • 1 tablespoon balsamic vinegar

Preheat oven to 350°F. In large saucepan over moderately high heat, bring 2 quarts salted water to boil. Add fennel and boil until tender, about 10 minutes. Meanwhile, rub red and yellow peppers, zucchini, and eggplant with olive oil and transfer to la...

View full recipe at Epicurious

Comments

Variations on Ratatouille

  • Ratatouille
    • 1 pound firm but ripe tomatoes
    • 1/2 pound zucchini
    • 7 tablespoons olive oil
    • 2 cloves garlic
    • 1 8-ounce onion
    • 1 teaspoon salt
    • 1/2 pound eggplant
    • +1 other ingredients
  • Ratatouille
    • 8 large garlic cloves
    • 18 tablespoons extra-virgin olive oil
    • 4 medium zucchini (2 lb)
    • 2 1/4 teaspoons salt
    • 20 fresh basil leaves
    • +7 other ingredients
  • Ratatouille
    • 1 bell pepper, I chose red to contrast the courgette.
    • A garlic clove or 2.
    • 2 medium tomatoes.
    • 1 courgette, however much you think you can eat.
  • Ratatouille
    • 1/4 teaspoon pepper
    • 1/2 cup green pepper strips
    • 1/2 teaspoon olive oil
    • Olive oil-flavored vegetable cooking spray
    • +7 other ingredients
  • Ratatouille
    • 1/4 teaspoon fennel seeds
    • 1/4 teaspoon dried oregano
    • 3/4 teaspoon salt
    • 1 small zucchini
    • 1 onion
    • 2 garlic cloves
    • 5 tablespoons olive oil
    • +5 other ingredients
  • Ratatouille
    • 2 T olive oil
    • 1 c onions, chopped
    • 2 clove garlic, chopped
    • 2 bell peppers (red or yellow), chopped
    • 2 c chopped, cooked potatoes
    • +8 other ingredients
  • Ratatouille
    • 2 cups onions
    • 2 1-pound eggplants
    • 1 fresh rosemary sprig
    • 2 3/4 pounds ripe tomatoes
    • 1 bay leaf
    • 3 fresh thyme sprigs
    • 1 yellow bell pepper
    • +4 other ingredients
  • Ratatouille
    • 3/4 cup diced onion (1 medium)
    • 1/2 teaspoon salt
    • 4 garlic cloves, minced
    • 1/4 cup finely chopped fresh basil
    • +4 other ingredients


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