Recipe Vegetable ratatouille : Practical and Delicious

Recipe Vegetable ratatouille : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Vegetable ratatouille. You are currently reading Recipe Vegetable ratatouille : Practical and Delicious. This recipe is the creation of the chef Emma Braz. Recipe Vegetable ratatouille requires 05m, cook 25m and serve 4. Caution: allergy Contains sesame.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Make your own fresh and vibrant ratatouille for a wholesome vegetarian meal.

Ingredients:

11 Ingredients

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  2 tsp olive oil
  
  
  


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  3 zucchini, ends trimmed, halved lengthways, thinly sliced
  
  
  


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  3 Lebanese eggplants, ends trimmed, halved lengthways, thinly sliced
  
  
  


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  1 red capsicum, halved, deseeded, finely chopped
  
  
  


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  1 brown onion, halved, thinly sliced
  
  
  


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  1 garlic clove, crushed
  
  
  


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  2 x 400g cans chopped tomatoes
  
  
  


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  2 tbsp tomato paste
  
  
  


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  100g green beans, topped, coarsely chopped
  
  
  


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  1/4 cup finely shredded fresh basil
  
  
  


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  Creamy polenta, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Heat the oil in a large, deep frying pan over medium heat. Add the zucchini, eggplant, capsicum, onion and garlic and cook, stirring, for 3 minutes or until onion softens.
  
  
  


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  Step 2
  
  
  
  
  Reduce heat to low. Add the tomato and tomato paste and cook, uncovered, stirring occasionally, for 15 minutes or until mixture thickens slightly.
  
  
  


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  Step 3
  
  
  
  
  Add the beans and cook for 5 minutes or until beans are bright green and tender crisp. Remove from heat and stir through the basil.
  
  
  


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  Step 4
  
  
  
  
  Divide the lemon & thyme polenta among serving plates. Top with the vegetable ratatouille and serve immediately.
  
  
  

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