Search results
Results from the WOW.Com Content Network
What is ratatouille? In French Provençal cuisine, ratatouille is a rustic stew made from eggplant, zucchini, tomato, bell pepper, onion, garlic, herbs, and olive oil.
In a medium pot of boiling water, blanch the tomatoes for 30 seconds; drain. Slip off the skins and halve the tomatoes crosswise. Coarsely chop the tomatoes, keeping the juices and seeds.
This fall ratatouille recipe works perfectly as a hearty side dish or a delicious vegetarian main. The different colored vegetables look great on the table, too. TOTAL TIME: 1 hour 20 minutes
Ratatouille (/ ˌ r æ t ə ˈ t uː i / RAT-ə-TOO-ee, French: ⓘ; Occitan: ratatolha [ʀataˈtuʎɔ] ⓘ) is a French Provençal dish of stewed vegetables that originated in Nice and is sometimes referred to as ratatouille niçoise (French:). [1]
Here’s what you’ll need to replicate Sedgwick’s spicy ratatouille: 3 medium or large zucchini. 3 medium or large squash. 2 medium eggplants. 1 red bell pepper
The name is a play on the Turkish dish "İmam bayıldı", which is a stuffed eggplant. [1] [2]The original ratatouille recipe has the vegetables fried before baking. Since at least 1976, some French chefs have prepared the ratatouille vegetables in thin slices instead of the traditional rough-cut.
Line art emphasizes form and drawings, of several (few) constant widths (as in technical illustrations), or of freely varying widths (as in brush work or engraving). Line art may tend towards realism (as in much of Gustave Doré 's work), or it may be a caricature , cartoon , ideograph , or glyph .
Besides being a classic way to use lots of late-summer vegetables, ratatouille inspires plenty of variations. Here are seven ways to make and use this French vegetable stew. Check out the ...