A great classic of the season, ratatouille is sublimated by Jean-François Piège in his new book Zero meat, zero fish , published by Hachette editions. Delicious, healthy and super easy to make, ratatouille smells like summer and the sun with beautiful colorful vegetables to prepare as a family.
List of ingredients to shop for 4 people
Preparation time: 30 mins
2 courgettes
1 aubergine
1 large tomato
1 red pepper
1 red pepper
1 green pepper
½ white onion
1 clove of garlic
1 bouquet garni
1 basil leaf
Olive oil
Salt
Preparation
Cut the zucchini, aubergine and tomato into large cubes.
Dice the peppers.
Chop the onion. Sweat it without coloring in olive oil. Add the peppers, then salt and cook, stirring. Get rid of.
Sauté the zucchini without coloring them in olive oil, then salt. Get rid of.
Do the same with the eggplant. Get rid of.
Put all the vegetables back in the casserole, then add the garlic clove in the shirt, the tomato, the peppers, the bouquet garni and salt.
Cover and cook over low heat until the vegetables are preserved in their juices.
Adjust the seasoning if necessary.
TO KNOW
Enjoy this ratatouille hot or cold.
Also check out Pierre Chomet's vitello tonnato and Anne Charlotte Pontabry's veggie carpaccio
