|
My recipe
Ratatouille with mushrooms and asparagus
Introduction
I like vegetables, but very often I’m getting tired to eat them just in a salad. That’s why I always try to diversify my veggie meals, cooking them in pate, bruschettas, gratins, side dishes, etc.
Ratatouille is one of my favourite vegetables dishes, not only because it tastes great, but also because a ratatouille could be a good cleanup for my fridge.
- 150 g mushrooms (fresh, canned, frozen)
- 1 medium-sized aubergine
- 2 small zucchini
- 1/2 sweet onion
- 1 yellow (any other colour) pepper
- 5-6 asparagus spears ( green beans)
- 1 tomato
- 2 tbsp Ketchup
- 1 garlic clove, chopped
- Salt, pepper, other spices of your choice, chopped herbs
- Dice the aubergine, zucchini, sprinkle with the salt and allow to stay for some time, drain the liquid
- Slice the pepper, onion, asparagus (green beans should be blanched before)
- Blanch and skin the tomatoes
- Slice the mushrooms
- Heat a bit of olive oil in a pan and sweat the onion, add aubergine and zucchini and cook for 3-4 min, stirring occasionally
- Add pepper and cook for a couple of minutes, add mushrooms
- Increase the heat and allow to simmer until the liquid is reduced by 2/3.
- Add ketchup, salt, pepper, spices, garlic and chopped tomatoes, reduce the heat, cover with the lid and simmer for 10-12 min
- Top with chopped herbs and serve
Thoughts and Ideas
The recipe though very simple is very good. I served the ratatouille as a garnish to roast meat. Next day I topped bruschetta with it. Instead of ketchup I used 1 tbsp sweet chili-sauce and 4 roasted peppers. I did not cooked tomatoes in ratatouille, added fresh ones to the finished dish.
|
|
