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Ratatouille

Before you jump to Ratatouille recipe, you may want to read this short interesting healthy tips about Choosing The Right Foods Will Help You Stay Fit And Also Healthy.

With regards to the foods that you eat, you will see that your overall health can be effected either positively or perhaps negatively. One of the foods you should be avoiding is any foods you get at a fast food location. You will see that the nutrition in these varieties of is non existent and the unwanted effects can be really bad. In this article we are going to be going over foods that you should be eating that can help you remain in good health.

You have to remember your parents telling you to ensure that you eat your vegetables, that is because this is really important for a healthy and balanced body. Along with possessing many different vitamins and minerals, you will also find that some vegetables also provide potassium. You will notice that one of the veggies we are talking about is broccoli, which is packed with potassium. You will additionally discover that a salad, made with spinach as opposed to lettuce, can provide your body with many more necessary nutrients.

If you decide that your overall health is important to you, you need to take these recommendations to heart. Also if you eliminate all the unhealthy food that you shouldn’t be eating anyway, you might find that you could end up living a longer life.

We hope you got benefit from reading it, now let’s go back to ratatouille recipe. To make ratatouille you need 14 ingredients and 8 steps. Here is how you do that.

The ingredients needed to make Ratatouille:
  1. Prepare 1 large (1.25 lb) eggplant, cut into 1⁄3 inch cubes
  2. Take Salt
  3. Use 6 tablespoons extra virgin olive oil, plus more for serving
  4. Use 1 medium zucchini (about 1⁄2 lb) cut into 1⁄3 inch cubes
  5. Provide 1 medium yellow squash (about 1⁄2 lb) cut into 1⁄3 inch cubes
  6. You need 1 medium yellow onion, finely chopped
  7. Get 1 red, orange OR yellow bell pepper, cut into 1⁄4 inch dice
  8. Get 5 large cloves garlic, chopped
  9. Use 5 large vine-ripened tomatoes (1.75 lb) cut into 1⁄3 inch cubes, with their juices
  10. Get 1 tablespoon tomato paste
  11. Take 2 teaspoons fresh chopped thyme, plus more for serving
  12. Take 3⁄4 teaspoon sugar
  13. Get 1⁄4 teaspoon crushed red pepper flakes (optional)
  14. Prepare 3 tablespoons chopped fresh basil
Instructions to make Ratatouille:
  1. Prep all the vegetables before you start cooking.
  2. Heat 3 tablespoons of oil in a large nonstick pan over medium heat. Add the eggplant and season with 1⁄4 teaspoon salt. Cook, stirring frequently, until soft and starting to brown, 1-12 minutes. Transfer to a plate and set aside.
  3. Add another tablespoon of oil to the pan (no need to clean it). Add the zucchini and yellow squash and cook, stirring frequently, until tender crisp, 3-4 minutes. Season with 1⁄4 teaspoon salt and transfer to a plate; set aside.
  4. Add two more tablespoons of oil to the pan and add the onion and bell pepper. Cook, stirring frequently, for about 5 minutes. Add the garlic and continue cooking for about 3 minutes more. Do not brown. Add the tomatoes and their juices, tomato paste, thyme, sugar, crushed red pepper flakes (if using) and 3⁄4 teaspoon salt. Cook, stirring occasionally, until the tomatoes are broken down into a sauce, 8 to 10 minutes.
  5. Add the cooked eggplant to the pan; bring to a gentle boil, then reduce the heat, and simmer, uncovered, for about 10 minutes or until the eggplant is soft. Add the zucchini and squash and cook for 1 to 2 minutes more, or until just warmed through. Taste and adjust seasoning, if necessary. Sprinkle with fresh basil and thyme, drizzle with a little olive oil if desired, and serve warm or chilled.
  6. With a little imagination, there are endless ways to serve ratatouille. Try it: - - - As a vegetarian main course over grains or polenta - - Alongside roasted or grilled meats and fish - - Shakshuka-style with poached eggs - - Tossed with pasta - - Folded into omelets or frittatas - - Dolloped over crostini with goat cheese - - Straight from the fridge as a snack (it’s delicious cold)
  7. Leftovers can be stored in the refrigerator in an airtight container for up to 5 days. This is delicious served cold, or reheated in the microwave.
  8. Freezer-Friendly Instructions: Let the dish cool completely and freeze in an airtight container for up to 3 months. (Keep in mind that the zucchini won't stay crisp after being frozen.)

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