Fried vegetables à la Ratatouille

In the following I will introduce you to one of my absolute favourite recipes: Fried vegetables à la Ratatouille! The light dish tastes great and fits various side dishes. In addition, many different kinds of vegetables can be incorporated, which makes this taste different every time (nearby avoiding food waste).

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Crunchy raw materials: This vegetable pan is easy to use with a wide variety of Mediterranean vegetables – „saved“ and freshly washed vegetables at the top of the picture

Ratatouille is actually a typical summer recipe, as the vegetables needed for this are usually not in season until late summer in my region in middle europe. But since I already find aubergines in the container in March and peppers in abundance throughout the winter, I eat this dish all year round.

When do not go containering („dumpster diving“) but you buy your vegetables for this dish, I recommend choosing organically grown regional vegetables. This shortens the transport routes and the vegetables taste better. Especially regarding tomatoes I notice strong differences in taste: organically grown tomatoes taste simply excellent in August, regardless of how they are prepared, whereas I season and boil the usual supermarket tomatoes more.

Duration: 30 min.

Ingredients for 2 people:

400 g tomatoes or chunky tomato puree
1 tbsp olive oil
1 small onion
4 pieces of Mediterranean vegetables: paprika, zucchini, eggplant, fennel
1 clove of garlic
½ tsp oregano and thyme
black olives, dried tomatoes cut into strips
a pinch of salt

Note: Fennel cooks a little longer, therefore fry it first when used and let it cook for about 10 minutes without the other vegetables!

Cut the onion, your Mediterranean vegetables and garlic into small cubes. Heat the olive oil in a pan and fry the vegetables (except the tomatoes). Deglaze the vegetables with the tomatoes and add the oregano. Cook the vegetables over medium heat for another 15 minutes and season if you like with salt or more oregano and thyme.

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Recommended side dishes: polenta, amaranth, couscous, noodles or toasted bread

Enjoy it and look forward to my next post: It will be springlike, noble and green: In the following contribution I will explore a long, crunchy kind of vegetable in detail and show you its cultivation & food waste facts!

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