Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, traditional provence ratatouille. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Traditional Provence Ratatouille is one of the most favored of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Traditional Provence Ratatouille is something which I’ve loved my whole life.

A Classic French Provencal Ratatouille is a hallmark of summer. Filled with late summer veggies and fragrant herbs. An easy oven-baked dish, versatile and even freezer friendly.

To begin with this particular recipe, we must first prepare a few ingredients. You can have traditional provence ratatouille using 13 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Traditional Provence Ratatouille:

1. Take 2 eggplants, cut into rings then quartered
2. Make ready 3 courgettes/zucchini, cut into rings then quartered
3. Prepare 1 red pepper, chopped into medium pieces
4. Get 1 yellow pepper, chopped into medium pieces
5. Take 4 tomatoes, roughly chopped
6. Get 2 onions, sliced thin
7. Get 3 cloves garlic, crushed
8. Make ready 2 bay leafs, crushed up
9. Get 2 Tbsp Herbes de Provence
10. Get 1 handful parsley
11. Make ready 1 tsp sugar
12. Prepare to taste salt & pepper
13. Make ready Olive oil - A lot ;)

Ratatouille is a balanced meal suitable for vegetarians and vegans. There is traditionally no particular cooking method for the ratatouille. Famous French chefs like Roger Vergé… Ratatouille is a common vegetable stew that originated from southern France. Ratatouille is a classic, traditional French dish that consists of stewed eggplant, zucchini, onions In Provence, the Southernmost region of France, ratatouille is a standard and traditional side dish on.

Instructions to make Traditional Provence Ratatouille:

1. Preheat oven to 180°C (350°F).
2. Saute onions and crushed garlic in 2 tablespoons of olive oil on medium heat for about 5 minutes. They should be very soft.
3. When they're done, put them in an oven-safe dish.
4. Add 1 more tablespoon of olive oil to the pan, then saute the peppers (I forgot to get a yellow one!) for 5-10 minutes on a medium heat until slightly browned. Put them into the oven dish, too.
5. Add 1 more tablespoon olive oil and saute the zucchini until soft, 5-10 minutes. Again, add to oven dish.
6. Add more olive oil and saute egglplant (you'll need some extra oil for them) until slightly browed, 5-10 minutes. Then, into the oven dish.
7. Add chopped tomatoes into the oven dish without cooking them.
8. Add herbs de Provence, chopped parsley, salt, pepper, sugar, and bay leaves. Give everything a stir and put a lid or foil over the dish. Bake in the oven at 180°C/350°F for 1 hour. You can eat right away, or ideally turn oven off and let it sit for another while.
9. If you cook it the day before, when the time is over, turn off the oven, but leave the dish in the oven for the entire night. You can reheat it by letting it cook for 20 minutes on a low heat without lid.

Home » Way of life » Provençal gastronomy » Provence recipes » Ratatouille. Serve hot or cold. (The ratatouille can be accompanied by a fried egg or be used as an accompaniment for meat or fish.) This one pan Ratatouille (Tian Provençal) is piled high with vegetables and filled with mouth watering flavor. The traditional ratatouille recipe (la recette de la ratatouille traditionelle). Add herbs de Provence, salt, pepper, one teaspoon of white sugar, exploded garlic and bay leafs. That means it's about the Frenchiest French dish imaginable.

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