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Recipes

Side dishes

Vegetables

Ratatouille with provencal herbs

Judy Oliva

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Judy Oliva

Ratatouille with Provencal Herbs

Name: Ratatouille with Provencal Herbs
Prep time: 105 min
Cook time: 105 min
Yield: 4
Cuisine: Francesa
Ingredients: 1 eggplant; 2 zucchini; 1 red pepper; 1 green bell pepper; 250 milliliters extra virgin olive oil; 1 tablespoon Herbes de Provence; 1 clove garlic; to taste parsley

45 mins

Low

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Judy Oliva

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French regional specialty from the city of Nice in the southeast of France and made with different vegetables. His full name is ratatouille nicoise.

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Ingredients

4 portions

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1 eggplant
2 zucchini
1 red pepper
1 green bell pepper
250 milliliters extra virgin olive oil
1 tablespoon Herbes de Provence
1 clove garlic
to taste parsley

Preparation

Preheat the oven to 150 ° C.

Wash and disinfect vegetables. Cut them into thin slices of no more than half a centimeter. Put the slices of eggplant to soak in water for 20 minutes.

Peel, chop garlic and parsley. In a bowl add the spoonful of Provençal herb mixture, garlic and chopped parsley. Add the 250 ml of virgin olive oil. Mix gently and let stand.

Remove the aubergines from the water. Place vertically the slices of vegetables in a refractory oven. Pour the oil on top trying to bathe all the vegetables.

Bake for 45 minutes. Remove from the oven and let cool.