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MACEDONIAN MIX 425 ml. Mix of carrots with green peas, green beans and cauliflower or broccoli. Rich in vitamins. Excellent for vegetable salads. Simply add sauce, dressing for salads or mayonnaise.
Interesting facts
Ratatouille - vegetable food of Nice
time:
60 min
portions:
4
difficulty:
easy
Recipe for Ratatouille, the world-famous dish of vegetables.
Product description
Ratatouille comes from Nice. This dish is based mainly on vegetables: aubergines, peppers, tomatoes, squash and zucchini. It can be served as a main course or as a starter.
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Ingredients
1 kilogramme ripe tomatoes
2 different coloured peppers
1 big aubergine
1 tablespoon salt
¾ glass olive oil
1 squash
1 courgette
2 big onions
3 big garlic cloves
100 ml dry red wine
3-4 fresh thyme springs
5 tablespoons fresh chopped parsley
5 tablespoons fresh chopped basil
freshly ground pepper
1 lemon juice
Preparation
- Wash and cut aubergines into cubes.
- Sprinkle them with salt and leave in a sieve for 25 minutes to drain off.
- Peel tomatoes, cut into quarters and remove seeds.
- Chop onions, courgette, peppers and squash into cubes.
- Heat oil in a large frying pan, add courgette, squash and fry them 4 - 6 minutes until brown. Drain them and put them in a separate pot. Pour 2 tablespoons of fresh olive into the frying pan and fry peppers for over 5 minutes. Then place them in the pot with the rest of vegatables.
- Wash aubergine and dry it, fry in 3-4 tablespoons of hot oil. Remember not to let it burn. After 6-8 minutes when the aubergine is slightly brown and soft, place it in the pot with the remaining vegetables.
- Pour 3 tablespoons of oil into the frying pan, now glaze onion and minced garlic, then add wine and wait until it evaporates. Then add tomatoes, thyme and 2 tablespoons parsley. Cook over low 8-12 minutes.
- After that add all the vegetables, and cook everything over low heat for 12 minutes. When vegetables become soft, remove them from heat and gently stir with parsley and 4 tablespoons basil.
- Season everything with salt, pepper, freshly squeezed lemon juice and remaining basil.
Serving:Serve the dish hot or cold. It combines well with crunchy baguettes or freshly made pasta.
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