Cook for about five minutes, turning occasionally, then season with salt and pepper and remove from the skillet.
Add 1 tablespoon olive oil to the skillet and add the zucchini slices.
Sprinkle with salt and pepper and remove the eggplant from the skillet. Add the sliced eggplant and cook, turning occasionally for five minutes.
Heat 2 tablespoons olive oil in a skillet on medium heat.
To peel the tomatoes drop them in boiling water for about 10 seconds and use a sharp paring knife to help slip off the peel. Hot or cold, and just as good the next day if not better, try this ratatouille recipe in a number of different ways. This process allows each vegetable to shine through with its own flavorĪnd results in a fairly complex tasting dish. Each vegetable is cooked separately before being mixed together. The ratatouille recipe given here is actually somewhat of an elaborate dish. There they find all the fresh ingredients they need for their evening meal. I imagine someone in the south of France walking out their kitchen door and into their vegetable garden on a hot summer afternoon. It features the vegetables you would be likely to find in a potager in the middle of summer: eggplant, zucchini, bell peppers, and tomatoes as well as the fresh herbs you'd find growing alongside. Ratatouille originated in the south of France, and some say in the city of Nice itself. Or just eat it by itself with a loaf of bread for a Provencal inspired vegetarian meal. Try it as topping for pasta or a filling in an This sauteed summer vegetable recipe can be served in any number of ways, both hot and cold. A classic ratatouille recipe almost always includes bell peppers, eggplant, zucchini, tomatoes, onions, garlic and fresh herbs.