Vegetables & legumes
Ratatouille
Provençal summer vegetable stew, full of color and flavor.
VegetarianVeganGluten-free
Ingredients
- 1 eggplant, diced
- 1 zucchini, diced
- 1 red bell pepper, in strips
- 1 onion, julienned
- 2 garlic cloves
- 400 g crushed tomato
- 50 g olive oil
- Herbes de Provence to taste
- Salt and pepper to taste
Step-by-step
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- Put the garlic and onion in the mixing bowl, 5 sec/speed 5; scrape down with the spatula.
- Add the oil and sauté 5 min/120°C/speed 1.
- Add the bell pepper, eggplant and zucchini, 10 min/120°C/spoon speed/reverse without the measuring cup.
- Add the tomato, herbs, salt and pepper, 20 min/100°C/spoon speed/reverse.
- Adjust the salt and let rest before serving.
Tips
- You can serve it cold as a starter or hot as a side dish.
- A drizzle of raw olive oil at the end brings out the aroma.
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