Ratatouille

Ingredients for 3 servings:

• 1 large bell pepper(s), red
• 1 zucchini
• 300 g mushrooms
• e.g. olive oil, plenty
• e.g. oregano, plenty
• 1 large onion(s)
• 3 cloves garlic

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Lightly fill the sink with water. Wash the bell peppers and zucchini thoroughly. Add flour and rub the mushrooms well. The flour makes the mushrooms easier to wash. Carefully deseed the bell peppers and also trim away the white parts that remain from the innards, as these have no flavor. Cut into fine cubes. Trim the zucchini ends, halve the zucchini lengthwise, and then halve the halves again. This also depends on the thickness of the zucchini. Quarter them and cut into neat, thin slices. This is important because they are difficult to cook. Leave the stems on the mushrooms and finely dice everything. Peel the onion and garlic and also finely dice them. Heat olive oil in a large pan and sauté the onions until translucent. Be careful not to let them brown. Then add the garlic and sauté until translucent. Everything needs to be carefully balanced so nothing burns – so don’t set the temperature too high. Add the garlic later so it doesn’t become bitter. When everything is ready, add our colorful vegetable mix and mix everything well. Then add the oregano and mix again. Be careful not to burn anything. You may need to add more olive oil during cooking, as the mushrooms absorb a lot of liquid. Cook until the vegetables have a rich color. Serve with baguette, olives, pastis, red wine, Camembert, Calvados, and so on.