How to Prepare Perfect Stewed Tomato Summer Vegetables (Ratatouille)

Stewed Tomato Summer Vegetables (Ratatouille). Stewed summer vegetables ratatouille style with eggplants, carrots, tomatoes, peppers. This cheesy ratatouille is a delicious way to enjoy summer veggies. Cut vegetables and cheese into very thin slices.

It can be eaten hot or cold, as a After all, that is the point of this delicious stew that makes the most of summer produce. With a sharp knife, score a cross into the bottoms of the tomatoes and blanch them by placing them in a pot. Ratatouille is a lovely Provencal-inspired dish with eggplant, zucchini, yellow squash and red bell peppers. You can have Stewed Tomato Summer Vegetables (Ratatouille) using 12 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Stewed Tomato Summer Vegetables (Ratatouille)

1. It's 3 of Eggplants (small).
2. You need 1 of Zucchini.
3. You need 1 of Red or yellow bell pepper.
4. Prepare 1 of Tomato.
5. It's 2 of Green peppers.
6. Prepare 1 of (Spring) Onion.
7. Prepare 1 can of Canned tomato.
8. You need 1 of sachet Consomme stock granules.
9. Prepare 2 tsp of Dried basil (if available).
10. You need 1 1/2 of ~ 2 teaspoons Salt.
11. It's 2 tbsp of Olive oil.
12. It's 1 clove of Garlic.

It's THE dish to make from a summer In other versions, the vegetables are sautéed or browned in stages, combined and then stewed in the oven or on the stovetop. This ratatouille recipe is made with the traditional vegetables—garlic, onions, tomatoes, peppers, eggplant, and zucchini—and cooked on the stovetop. When summer vegetables start to come in, it seems they come in all at once and you find yourself with too much to handle. Roasted vegetables get the pizza treatment (herbs + marinara + cheese) in this savory Oven Roasted Ratatouille.

Stewed Tomato Summer Vegetables (Ratatouille) instructions

1. Cut all the vegetables into 2cm cubes. Put the eggplant in water..
2. Put olive oil in a pot, and sauté the chopped garlic without burning it..
3. Add the vegetables, sprinkle with a teaspoon of salt and sauté..
4. Add canned tomato, the rest of the salt, consomme, and basil into the pot from step 3, and simmer on low heat..
5. It's ready after simmering for 15 ~ 20minutes. Taste and season with salt and pepper if necessary..
6. Put it over rice with cheese on top, and bake it in the oven. It becomes rice gratin..
7. Sauce for grilled chicken seasoned with salt and pepper..
8. I made pasta with it..

This dish is kind of a cross between a classic ratatouille and the ever famous Summer Vegetable Tian. I used classic ratatouille vegetables, like tomato, zucchini. In this classic Provençal dish, summer vegetables, like eggplant, onions, peppers, tomatoes and zucchini, are covered in olive oil and roasted separately, then all together, until they become a soft, harmonious stew. Southern Ratatouille (a.k.a. - Stewed Squash and Tomatoes)..of a classic ratatouille, transforming the humble summer vegetable stew into a gorgeous layered The obvious fix is to pre-cook each vegetable individually to get rid of some of the excess moisture With the vegetables cooked, I whipped up a quick tomato sauce, then spooned it into the bottom of. Ratatouille, Vegetarian stew made of zucchini, eggplants, peppers, onions, garlic and tomatoes with addition of aromatic herbs, top view.