Ratatouille

RATATOUILLE – a vegetable sauce from the Provence traditionally made with various bell peppers…

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I placed this recipe in the pasta category, as it is just a great pasta sauce! Today we had it with some quinoa rice pasta for lunch. 

But we love the Ratatouille as a side dish along with seafood, grilled chicken or steak.

 Anyway, it’s quick and easy – so you better double the recipe so you can enjoy over several meals, with or without pasta, vegetarian or with a nice piece of fish or meat.

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Ingredients:
1 Tbsp olive oil
½ red onion, chopped
1 small red chile, stem and seeds removed, finely chopped
2 red bell peppers, stem and seeds removed, coarsely chopped
1 yellow bell pepper, stem and seeds removed, coarsely chopped
1 yellow zucchini squash, coarsely chopped
1 garlic clove, minced
1 Tbsp fresh rosemary, chopped
2 Tbsps tomato paste
1/3 cup (80ml) water
2 tsps balsamic vinegar
sea salt
freshly ground black pepper

Directions:
In a large saucepan or dutch oven, heat olive oil over medium-high. Sauté onions and chile for about 5 minutes, until onions are translucent. Add bell peppers, zucchini squash and garlic and sauté for another 10 minutes, until the vegetables have softened a bit. Add rosemary and tomato paste and stir until well combined. Add water. Lower heat and let simmer for 10-15 minutes. Add the balsamic vinegar and let it cook for another 1-2 minutes. Season with salt and pepper.

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Serve with your favorite pasta or as a side dish along with European sea bass, grilled chicken or steak.

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What is your favorite dish that includes bell peppers?

Ratatouille

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 4 cups of sauce

Serving Size: 4

Ratatouille

RATATOUILLE - a vegetable sauce from the Provence traditionally made with various bell peppers...

Ingredients

  • 1 Tbsp olive oil
  • ½ red onion, chopped
  • 1 small red chile, stem and seeds removed, finely chopped
  • 2 red bell peppers, stem and seeds removed, coarsely chopped
  • 1 yellow bell pepper, stem and seeds removed, coarsely chopped
  • 1 yellow zucchini squash, coarsely chopped
  • 1 garlic clove, minced
  • 1 Tbsp fresh rosemary, chopped
  • 2 Tbsps tomato paste
  • 1/3 cup (80ml) water
  • 2 tsps balsamic vinegar
  • sea salt
  • freshly ground black pepper

Instructions

In a large saucepan or dutch oven, heat olive oil over medium-high.

Sauté onions and chile for about 5 minutes, until onions are translucent.

Add bell peppers, zucchini squash and garlic and sauté for another 10 minutes, until the vegetables have softened a bit.

Add rosemary and tomato paste and stir until well combined.

Add water. Lower heat and let simmer for 10-15 minutes.

Add the balsamic vinegar and let it cook for another 1-2 minutes.

Season with salt and pepper.

Serve with your favorite pasta or as a side dish along with European sea bass, grilled chicken or steak.

http://blog.realpeoplekitchen.com/ratatouille/