Difference between revisions of "Ratouille"
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Adapted from Raymond Blanc's Simply Raymond. Delicious and, for a ratouille, very quick, less than 25 minutes from starting to eating. The veggies are cooked but still firm :) | Adapted from Raymond Blanc's Simply Raymond. Delicious and, for a ratouille, very quick, less than 25 minutes from starting to eating. The veggies are cooked but still firm :) | ||
Revision as of 08:58, 24 September 2023
Other recipes | Savory sauces and side dishes
Adapted from Raymond Blanc's Simply Raymond. Delicious and, for a ratouille, very quick, less than 25 minutes from starting to eating. The veggies are cooked but still firm :)
Ratouille
Ingredients
- 1 white onion
- 6 garlic cloves
- 1 large courgette, havled and chopped into inch long pieces.
- 1 aubergine (optional), havled and chopped into inch long pieces.
- 1 red pepper, chopped into inch long pieces.
- 420g chopped tomatoes
- 120ml olive oil
- 4 thyme sprigs
- 1 rosemary sprig
- 4 pinches of salt
- lots of ground black pepper
Directions
- Pour oil into pan on a low heat.
- When oil is warm add garlic, onion and herbs. Cook for 4 minutes.
- Increase the heat and add courgettes, pepper, tomatoes, and aubergine. Cover and turn the heat back down.
- Cook for 8 minutes then serve.
