Gourmet ratatouille by Jean-François Piège
A great classic of the season, the Ratatouille is sublimated by Jean-Francois Trap 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 zucchini
1 eggplant
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
prune zucchini, eggplant and tomato in large cubes.
prune diced peppers.
mince the onion. Sweat it without coloring in olive oil. Add the peppers, then salt and cook, stirring. Get rid of.
Done sauté the zucchini without coloring them in the olive oil, then salt. Get rid of.
Done same with eggplant. Get rid of.
Hand over all the vegetables in the casserole, then add the clove of garlic in the shirt, the tomato, the peppers, the bouquet garni and salt.
Done cook over low heat and covered until the vegetables are preserved in their juices.
Rectify 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
