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Before you jump to My take on ratatouille recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Choice.
Healthy eating is nowadays a lot more popular than in the past and rightfully so. The overall economy is affected by the number of people who are suffering from conditions such as hypertension, which is directly linked to poor eating habits. Even though we’re incessantly being advised to adopt healthy eating habits, it is also easier than ever to depend on fast food and other convenience items that are not healthy for us. It is likely that lots of people believe it will take lots of effort to eat a healthy diet or that they have to make a large scale change to how they live. It is possible, though, to make some simple changes that can start to make a positive impact to our everyday eating habits.
You can make similar changes with the oils that you use for cooking your food. Olive oil is a monounsaturated fat which can help to fight bad cholesterol. Olive oil can also be beneficial for your skin as it is a superb source of vitamin E. If you currently are consuming a lot of fresh fruits and leafy greens, you may want to think about where you’re getting them and if it’s the best source. If you can opt for organic foods, you can avoid the problem of ingesting crops that may have been sprayed with toxic pesticides. Finding a local supplier of fresh produce will give you the choice of eating foods that still contain almost all of the nutrients which are usually lost when produce has been kept in storage before it is sold.
Obviously, it’s not at all difficult to start incorporating healthy eating into your life.
We hope you got insight from reading it, now let’s go back to my take on ratatouille recipe. To make my take on ratatouille you only need 12 ingredients and 5 steps. Here is how you do that.
The ingredients needed to make My take on ratatouille:
- Use 1 of large courgette chopped into small cubes.
- You need 1 of large aubergine chopped into small cubes.
- Take 5 sprigs of thyme.
- Get Half of a red onion very finely chopped.
- Use 2 cloves of garlic crushed.
- Take of Any leftover tomatoes chopped (I used a handful of baby plums).
- Use 3 of fire roasted peppers from a jar, chopped.
- Use 1 tin of quality finely chopped tomatoes.
- You need 1 tbsp of balsamic vinegar.
- Get of Small handful freshly torn basil leaves.
- Prepare 1 handful of breadcrumbs.
- You need 1 handful of Parmesan cheese.
Steps to make My take on ratatouille:
- Preheat the oven to 180 degrees c and Add the chopped courgette and aubergine to a roasting try with the thyme, a pinch of salt and pepper and lightly coat in olive oil. Roast for 20 minutes, turning half way through to prevent sticking..
- Meanwhile make the tomato sauce by adding the finely chopped onion to a tbsp olive oil in a frying pan over a medium heat. Cook until soft. Then add the garlic and cook for another minute before adding any fresh tomatoes and the chopped peppers. Cook for 3 mins.
- Add the tinned tomatoes to the pan and simmer for another 10 minutes. Don’t forget about the oven roasted veg which can be removed from the oven when soft. Returning to your sauce, add the balsamic vinegar and season to taste. Cook until the sharpness of the vinegar has gone..
- Now assemble the ratatouille by transferring the roasted veg into a smaller roasting tin / dish, sprinkling over the torn basil leaves, adding the tomato mix on top and then sprinkling with breadcrumbs and finally Parmesan..
- Bake in the oven at 180 degrees c for about 20 – 25 minutes, or until the cheese has melted and the crumbs are crispy..
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