ratatouille

We have good weather in sight, and with it a lot of seasonal vegetables that will fill our kitchen with color and our table with healthy and tasty food without major complications.

Carmen, author of Yerbabuena in the Kitchen , offers us a traditional and healthy recipe that I am convinced you will love. He proposes presenting it with romesco sauce, an ideal accompaniment for this dish. Enjoy!

When I think of Ratatouille, the first thing that comes to mind is the famous movie: I remember when my children were younger and every Disney premiere was a big event at home. Who was going to tell me, while I was watching this movie eating popcorn with my children, that a few years later the plot would have so much to do with my current life and that of my children, and that our world would turn so much in back to the kitchen?

But going back to the recipe, Ratatouille is a dish from traditional French gastronomy based on aubergines, tomatoes, zucchini and other vegetables, it is the equivalent of our Manchego ratatouille and is widespread throughout much of the world.

It is a nutritious, healthy and delicious dish, which by itself constitutes an excellent first course or starter, a wonderful dinner, or the best accompaniment to meat or fish.

There are different variants, but this time I have opted for the simplest, using only vegetables and aromatic herbs; yes, I could not resist giving it a personal touch and I have accompanied it with a sauce as rich and ours as romesco.

Do you want to surprise your guests with a rich, healthy and colorful dish? You will only need some very fresh vegetables, a good extra virgin olive oil, some aromatic herbs and a bit of grace when placing the ingredients... If you are also lucky enough to do so in a platter as beautiful and versatile as this one from Emile Henry , better than better, since you will enjoy a slow and uniform cooking, an excellent presentation and you will keep the food hot for longer. For me, Emile Henry is synonymous with quality and good taste! Let's go for the recipe!

Ingredients

2 Eggplants

2 zucchini

2 tomatoes

2 chives

1 red pepper

1 green pepper

extra virgin olive oil

fresh thyme

Salt

Black pepper

Romesco sauce

In the photo, the Kitchen Craft fruit basket and the Bérard olive wood chopping board .

Elaboration

We wash the vegetables very well so as not to take any risk since we are going to use them with their skin.

Cut the aubergines into slices, add a little salt and place them in a colander to prevent them from becoming bitter, while we continue with the rest of the vegetables. To cut into slices, we can use a mandolin to get even cuts.

Cut the zucchini, tomatoes and peppers into slices trying to make everything the same thickness as the aubergines.

Remove the first layer of chives and cut them in the same way as before. Wash the aubergine and pat dry with kitchen paper.

Preheat the oven to 180º. Grease the tray with olive oil, and arrange the vegetables in layers, alternating them so that they are slightly raised and trying to make them harmoniously colored.

Once placed, season with salt and pepper, add the fresh thyme and a drizzle of extra virgin olive oil all over the surface. Bake at 180º for 25 minutes.

Present on the tray itself, assemble the dish by putting the vegetables in the form of millefeuille and accompany with a little romesco sauce.

Our Ratatouille is ready to taste!

This is a totally healthy and healthy recipe, if we delete the romesco sauce and do not abuse the oil and salt, this ratatouille will become an ideal ally for people with some type of dietary limitation, for example with hypertension, while continuing to enjoy for it.