Again looking for inspiration recipes ratatouille: simmered summer vegetables that are unique? How to prepare it is indeed not difficult and not too easy. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious ratatouille: simmered summer vegetables should had aroma and taste that can provoke our taste buds.

There are several things that more or less affect the taste quality of ratatouille: simmered summer vegetables, start from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare ratatouille: simmered summer vegetables good wherever you are, because as long as you know the trick, this dish is could be dish special

Ingredients and seasonings used in make

1. Use 1 ●Onion
2. Prepare 3 to 4 ●Green pepper
3. Use 1 ●Zucchini
4. Prepare 2 ●Eggplants
5. Prepare 2 ●Tomato
6. Use 1 can Diced canned tomato
7. Prepare 4 clove Garlic
8. Prepare 4 tbsp Olive oil
9. Take 1 Salt (use good quality salt if possible)

When they are translucent, add the tomato paste and the crushed tomatoes to the pan. Cook over medium heat for about ten minutes, stirring regularly. Season with salt and pepper and a pinch of sugar. Taste and add salt and pepper as desired.

How to make Ratatouille: Simmered Summer Vegetables:

1. Slice the garlic in half and remove the stem, then mince.
2. Dice all ● vegetables into 1.5 cm-sized cubes. (Soak the eggplant in water, then drain.)
3. Heat olive oil and garlic in a thick-bottomed pot over low heat. When the garlic is fragrant, turn the heat to medium low. Add the onions and sauté.
4. When the onions are covered with oil, add a pinch of salt and continue to cook. Add the bell pepper, zucchini, and eggplant in that order. Add a pinch of salt each time and continue to cook.
5. Add the tomato and canned tomato. When the mixture comes to a boil, turn the heat to low, cover the pot and simmer slowly for 30 to 40 minutes. (Mix occasionally from the bottom.)
6. Taste and season with salt if necessary.
7. Done and ready to serve!

Transfer to a baking dish, remove bay leaf, and sprinkle with Parmesan cheese. Prepare vinaigrette: In small bowl, whisk together vinegar, garlic, salt, and pepper. In slow, steady stream, whisk in oil until blended. Loaded with potatoes, carrots, zucchini, tomatoes, chicken, and a creamy broth, this summer vegetable stew is as rich and hearty as can be. It's tasty, filling, and absolutely amazing.

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