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Cold Ratatouille

chef.tim.lee's picture
Ingredients
  Olive oil 8 Tablespoon
  Onions 2 , sliced
  Green peppers 2 , diced
  Eggplants 2 Medium, diced
  Zucchini 2 Small, cut in slices
  Ripe tomatoes 6 , peeled, seeded and chopped
  Salt To Taste
  Freshly ground black pepper To Taste
  Chopped parsley 1 Tablespoon
  Marjoram/Oregano 1 Pinch
  Basil 1 Pinch
  Garlic clove 1 Large, crushed
Directions

MAKING
1) In an ovenproof casserole, heat olive oil.
2) Sauté onion in olive oil until it turns transparent.
3) Add green peppers and eggplants on the onions.
4) Add zucchini and tomatoes after 5 minutes.
5) Simmer the vegetables by covering the pan in oil for 30 minutes.
6) Season the vegetables with salt and pepper, as per taste.
7) Sprinkle with parsley, marjoram, basil and garlic.
8) Cook without cover for about 10 to 15 minutes, or until ratatouille is well mixed.

SERVING
9) Serve cold as a delicious beginning to a summer meal.

Recipe Summary

Cuisine: 
French
Course: 
Main Dish
Ingredient: 
Tomato
Servings: 
6

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