Not only does this recipe use the best of summer veggies, it also takes advantage of a lot of lovely herbs–thyme, rosemary, and bay leaves–that are at the heart of French provençal cooking. Here they sell them all wrapped up in a nice little packet called a bouquet garni, but you could use an all-purpose herbes de provence mix, too.
I use a pressure cooker to make my ratatouille, but here’s a recipe that you can make in a Dutch oven (from Marmiton.org, translation by moi):
– 2 onions
– 2 green peppers
1. Cut up all the veggies into small, uniform chunks. Don’t forget to de-seed the tomatoes.
2. Heat the olive oil in the bottom of a Dutch oven and then add the cut-up veggies in the following order (according to cooking time): eggplant and zuchinni; salt and pepper; herbs; onion and peppers; tomatoes; crushed garlic cloves. Let each veggie cook for 2-3 minutes before adding the next one.
3. Cook for around 20 minutes. Serve hot or cold, with a drizzle of olive oil.
You can watch the video of this recipe being made on Marmiton.org:
Weekend Cooking is hosted by Beth Fish Reads and is open to anyone who has any kind of food-related post to share: Book (novel, nonfiction) reviews, cookbook reviews, movie reviews, recipes, random thoughts, gadgets, quotations, photographs…