Ariso Recipes
Vegetable Medley Ratatouille
Last update date: February 24, 2012
Savor the flavors of Vegetable Medley Ratatouille. This delightful dish features a mix of eggplant, zucchini, bell peppers, and tomatoes, all cooked to perfection with aromatic herbs and spices, making it a delicious and wholesome choice.
50 minutes.
International
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All Ingredients used are safe and clean.
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Ingredients
4
How To Cook?
1
Cut the eggplants into halves lengthwise. place them on a cutting board, cut side down, and slice each half lengthwise again. cut the slices into 1.5cm chunks. cut the ends off the zucchinis, then slice them across into 1.5cm pieces.
2
Peel the bell peppers by cutting around the stalk, removing any membrane, and chopping them into bite-size chunks.
3
Score a small cross on the base of each of the large ripe tomatoes. place them in a heatproof bowl and pour boiling water over them. leave for 20 seconds, then remove and discard the water. replace the tomatoes with cold water and leave them to cool. once cooled, peel off the skin.
4
Quarter the tomatoes, remove the seeds with a spoon, and roughly chop the flesh.
5
Heat 2 tablespoons of olive oil in a saute pan over medium heat. add the eggplant chunks and saute for about 5 minutes on each side until they become soft. set them aside.
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Ingredient
Vegetable Oil
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