Easiest Way to Prepare Yummy 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. Ratatouille is a traditional French stew of summer vegetables.

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. Stewed summer vegetables Compote made of stewed peaches Compot made of stewed peaches Stewed summer vegetables in a frying pan Stewed summer fruits Blueberry lemonade or cocktail on teal rustic table, summer berry juice Chicken breast stewed with spinach in a saucepan. You can have Stewed Tomato Summer Vegetables (Ratatouille) using 12 ingredients and 8 steps. Here is how you cook that.

Ingredients of Stewed Tomato Summer Vegetables (Ratatouille)

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

Ratatouille is a lovely Provencal-inspired dish with eggplant, zucchini, yellow squash and red bell peppers. 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. Vegetable Soup with Mini Pork and Chicken Meatballs. Ratatouille is a very healthy and low fat summer vegetable stew.

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..

It is a great way to use up the abundant roundup of fresh summer vegetables from the garden. History of Ratatouille: Ratatouille is a classic Provencal French vegetable stew recipe. Can or freeze garden-fresh tomatoes to enjoy summer's bounty all year long. 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.