Steps to Make Award-winning Summer Vegetable Ratatouille

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, summer vegetable ratatouille. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Summer Vegetable Ratatouille is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Summer Vegetable Ratatouille is something that I’ve loved my whole life. They are fine and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can cook summer vegetable ratatouille using 9 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Summer Vegetable Ratatouille:

1. Make ready to 3 Tomatoes
2. Prepare to 2 Zucchini
3. Get Bell peppers (green, red, or yellow)
4. Take Onion
5. Get Canned tuna (oil-packed)
6. Make ready Oregano
7. Prepare Salt
8. Get generous amount Coarsely ground pepper
9. Make ready Garlic (minced)

Instructions to make Summer Vegetable Ratatouille:

1. This time, I used these cooking tomatoes (roma tomatoes.) You could also use regular tomatoes or canned tomatoes.
2. I used 1 green and 1 yellow zucchini.
3. If the tomato skins bother you, peel them. If you're using cooking tomatoes, the skin won't be a problem. Remove the stem and chop into bite-size pieces.
4. Remove the stem from the zucchini and halve lengthwise. Then slice into 1 cm half moons.
5. Chop the onion and bell peppers into the same size as the tomatoes.
6. Heat a thick-bottomed pot over low heat and add the oil from the tuna can. Add the chopped garlic and cook until fragrant. Then add all the vegetables and cook over medium heat. Add the tuna. When all the ingredients are coated with oil, add the oregano and cover the pot and simmer.
7. When it comes to a boil, reduce the heat to low and continue simmering for about 15-20 minutes, stirring occasionally to prevent burning. You don't need to add water since a lot of liquid seeps out from the vegetables.
8. When all the ingredients are cooked through and the liquid is reduced, season with salt and pepper.
9. I made this one with tomatoes, zucchini, eggplant, bell peppers, shiitake mushrooms, canned mix beans, and canned tuna. The beans really work well too.
10. Here's a variation with cherry tomatoes, zucchini, egg plant, bell peppers, kabocha squash, buna-shimeji mushrooms, onion, and tuna can. Kabocha added some sweetness.

So that’s going to wrap it up for this special food summer vegetable ratatouille recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!