Ratatouille is a classic French vegetable stew, cooked with a variety of fresh seasonal vegetables. This season, different types of vegetables are used. Peel this ratatouille first a mild onion, halved and cut with a sharp kitchen knife into thin slices. Peel garlic and chop as small as possible. Heat olive oil in a soup pot. Saute onion and garlic in it light while stirring with a wooden spoon over medium heat. Red and yellow peppers in half, freeing of white skins and seeds and dice the peppers. Peel carrots, cut the stem and root approaches and cut the carrots into slices.


The carrots to the onions to the pan. add peppers and stir-fry the vegetables stirring slightly. assorted fresh seasonal herbs such as thyme, rosemary and oregano or parsley give the ratatouille. Some herbs for decoration, as seen above in the picture aside. Peel the cucumber and zucchini, halved lengthwise and scrape out the seeds with a spoon. The flesh of the zucchini and cucumber cut into cubes and give the ratatouille. The pods of fresh green peas break apart and herauspulen the peas. Give peas Ratatouille. Clean green beans, break into bite-size pieces and add to the pot.

The ratatouille cook for several minutes while stirring. Stir in tomato puree the vegetables and season with pepper, salt and chili powder. Give the diced tomatoes with juice together and put a lid on Ratatouille. Ratatouille in ca. Ratatouille stew in 45 minutes is not too soft. The vegetables should still have some bite. Ratatouille on serving plates and garnish with fresh herbs. Potatoes, rice or noodles as desired to reach. Ratatouille can be served but also with fresh baguette.


¤ 1 Spanish onion
¤ Garlic
¤ 2 tablespoons Olive oil
¤ 1 Peppers, red
¤ 1 Peppers, yellow
¤ 150 g Carrots
¤ 2 tablespoons fresh herbs
¤ 120 g Zucchini
¤ 100 g Cucumber Salad
¤ 100 g Peas
¤ 100 g Beans
¤ 1 tbsp Tomato paste
¤ Pepper, salt
¤ Chili powder
¤ 1 can Diced tomatoes

Serves 3 – 249 cal per serving, 20 mins Prep – 60 mins Total.