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Ratatouille in the steamer

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Ingredients for 4 servings:

  • 2 bell peppers (red, yellow, green)
  • 1 eggplant(s) (approx. 250 g)
  • 1 zucchini (approx. 250 g)
  • 250 g tomatoes
  • 1 onion(s)
  • 2 garlic cloves
  • salt and pepper
  • Tabasco
  • Herbs of Provence, optionally frozen
  • 100 g tomato ketchup
  • 2 tbsp tomato paste

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 18 minutes; Total time approx. 38 minutes

vegetarian dish, for the buffet or as a side dish to meat

Chop the bell peppers, eggplant, zucchini, tomatoes, onion, and garlic. Place all ingredients in a solid cooking container and season with salt, pepper, Tabasco, and frozen herbs. Stir in the ketchup and tomato paste and cook. Cooking time: 16-18 minutes at 100°C. Season with salt, pepper, and Tabasco. Side dish: Rice. Also great as a side dish to meat dishes or served cold at a buffet.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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