Hello everybody, it is John, welcome to our recipe site. Today, we’re going to make a special dish, a family recipe: meltingly tender vegetable ratatouille. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

A Family Recipe: Meltingly Tender Vegetable Ratatouille is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. A Family Recipe: Meltingly Tender Vegetable Ratatouille is something which I have loved my whole life. They are fine and they look wonderful.

Ratatouille. featured in The Best Fall Squash Recipes. Spoon the herb seasoning over the vegetables. Ratatouille, the classic French vegetable stew, is a perfect candidate for this hands-off cooking method.

To begin with this particular recipe, we have to prepare a few ingredients. You can have a family recipe: meltingly tender vegetable ratatouille using 12 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make A Family Recipe: Meltingly Tender Vegetable Ratatouille:

1. Take 2 Eggplant (slim Japanese type)
2. Get 1 Zucchini
3. Prepare 1/2 Onion
4. Prepare 2 Green peppers
5. Get 1 Bell peppers (red or yellow)
6. Get 1 Optional extras (king oyster or shimeji mushrooms, bacon etc. )
7. Get 1 can Canned tomato
8. Get 1 half the tomato can Water
9. Make ready 1 Soup stock cubes
10. Make ready 1 Salt and pepper
11. Take 1 tbsp Olive oil
12. Make ready 1 clove Garlic, minced

A lot of Ratatouille recipes are similar but I think the key to this one is baking the tomatoes first. I used fresh basil instead of This is an excellent recipe for ratatouille. I didn't have any marjoram so I used thyme and basil instead. I also used a little less garlic than the recipe called for.

Steps to make A Family Recipe: Meltingly Tender Vegetable Ratatouille:

1. Chop the eggplant and zucchini. Cut the onion, green peppers and bell pepper into 1~2 cm pieces.
2. Heat the olive oil in a pan and add the garlic. When fragrant, add the onions and cook until soft.
3. Add the rest of the vegetables and when the vegetables are coated with oil, add the canned tomato, water and stock cube and simmer.
4. Cover with a lid and simmer for 5 minutes. When the vegetables are getting soft, remove the lid and simmer, evaporating the liquid.
5. Stir occasionally while simmering. When the liquid is reduced, season with salt and pepper.
6. Place the leftovers on top of a slice of bread and make pizza toast.
7. Here I served it with sauteed pork.

Bring the ratatouille out of the fridge to bring back to room temperature. Although portion size is not listed I really enjoyed this recipe-my Mother taught me that the first time you make a recipe follow it exactly-I omitted the salt- otherwise followed directions to a t. Ratatouille was made before the family went to the beach and the flavours were perfectly melded by the time they arrived home. Combine all the cooked vegetables in a pot. Remove from the heat, taste for seasoning and stir in the basil.

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