Again looking for inspiration recipes summer vegetable ratatouille that are delicious? How to prepare it is indeed not difficult and not too easy. If wrong processing, the result will be tasteless and in fact tend to be unpleasant. Even though the delicious summer vegetable ratatouille should had aroma and taste that could provoke our taste buds.

Many things that more or less affect the taste quality of summer vegetable ratatouille, start from the type of material, next material selection fresh, until the way of processing and serving it. No need worry if want prepare summer vegetable ratatouille good wherever you are, because as long as you know the trick, this dish is can become treat special

Ingredients and seasonings required in prepare

1. Prepare 2 to 3 Tomatoes
2. Use 1 to 2 Zucchini
3. Prepare 2 Bell peppers (green, red, or yellow)
4. Use 1 Onion
5. Use 1 small Canned tuna (oil-packed)
6. Use 1 Oregano
7. Prepare 1 dash Salt
8. Prepare 1 generous amount Coarsely ground pepper
9. Take 1 clove Garlic (minced)

Transfer to a plate and set aside. Add another tablespoon of oil to the pan (no need to clean it). Try to keep them the same thickness. You want the onions to just begin to turn translucent, but not completely cook (they will continue cooking in the oven).

Step by step to make Summer Vegetable Ratatouille:

1. This time, I used these cooking tomatoes (roma tomatoes.) You could also use regular tomatoes or canned tomatoes.
2. I used 1 green and 1 yellow zucchini.
3. If the tomato skins bother you, peel them. If you're using cooking tomatoes, the skin won't be a problem. Remove the stem and chop into bite-size pieces.
4. Remove the stem from the zucchini and halve lengthwise. Then slice into 1 cm half moons.
5. Chop the onion and bell peppers into the same size as the tomatoes.
6. Heat a thick-bottomed pot over low heat and add the oil from the tuna can. Add the chopped garlic and cook until fragrant. Then add all the vegetables and cook over medium heat. Add the tuna. When all the ingredients are coated with oil, add the oregano and cover the pot and simmer.
7. When it comes to a boil, reduce the heat to low and continue simmering for about 15-20 minutes, stirring occasionally to prevent burning. You don't need to add water since a lot of liquid seeps out from the vegetables.
8. When all the ingredients are cooked through and the liquid is reduced, season with salt and pepper.
9. I made this one with tomatoes, zucchini, eggplant, bell peppers, shiitake mushrooms, canned mix beans, and canned tuna. The beans really work well too.
10. Here's a variation with cherry tomatoes, zucchini, egg plant, bell peppers, kabocha squash, buna-shimeji mushrooms, onion, and tuna can. Kabocha added some sweetness.
11. Done and ready to serve!

Add the garlic, tomato paste and red pepper flakes, if using. Stir in the tomatoes, bring to a simmer and then reduce the. If vegetable is larger diameter, cut larger rings into semi-circles. In a small bowl, add oil, minced garlic, pepper, parsley, and basil. Once rows fill the width of the casserole, add any extra veggies in open spots.

relatives or to be inspiration for you who want to selling food. Hope it’s useful and good luck!