Provencal Vegetable Pan – Ratatouille – Part 1

Whether this dish is a culinary revelation or rather an unsightly mishmash depends on how precisely the vegetables were diced, and then how patiently you roasted them. In fact, it is important that all the vegetables are properly roasted before they are allowed to steam together. Start with the melanzane, because they take much longer to cook than any other vegetable. Ratatouille can be an accompaniment to roast pork belly with a fried egg, for example, or a dish in its own right. It tastes equally good warm and cooled down.

In the meantime, heat a saucepan of water and have another ready with cold water and ice cubes.

The zucchini also still need to be diced and added to the onions in the frying pan. Saute gently over medium heat, stirring occasionally.

Remove peppers from heat and place in a plastic bag form. Sweat in it for a few minutes. Transfer to a large bowl with the juice and peel off the skin easily. Remove the seeds with a spoon. Then cut into cubes.

Our tip: Use your favorite red wine for cooking!

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