John Myers
Ingredients for 6 servings:
- 4 bell peppers, mixed, cut into pieces
- 1 ½ kg zucchini, sliced
- 2 onions, cut into half rings
- 3 clove(s) garlic, squeezed
- 2 small cans of tomatoes, chopped
- 1 pack of tomatoes, pureed
- 1 pack of Herbs de Provence, frozen
- 1 pack of basil, frozen
- Sugar (to taste)
- Salt and pepper (to taste)
- Cumin (to taste)
- 400 g rice (parboiled)
- some olive oil (cold pressed)
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
a delicious colorful vegetable pan with tomatoes and herbs (without meat)
Slice the onions into half rings and fry them in olive oil until translucent, along with the sliced bell peppers. Once the bell peppers have taken on a light brown color, add the sliced zucchini and fry briefly. Then add the chopped and pureed tomatoes. Mix everything well. Add the crushed garlic and season with sugar, salt, pepper, and cumin to taste. Add the herbs de Provence and the basil and mix well. Bring to a boil and simmer gently until everything is softened. Taste again and adjust the seasoning if necessary. Cook the rice according to the package instructions, drain well, and serve. Serve with the finished ratatouille on top. Garnish with fresh basil leaves.
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