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French Ratatouille Ready Cut Vegetables | 1kg ππ π§
Fresh vegetables cut - Not cooked
French Ratatouille | Fresh | 1kg ππ π§
French Ratatouille is a classic ProvenΓ§al dish that combines a medley of fresh vegetables to create a flavorful and hearty meal. This version of ratatouille includes tender eggplant, zucchini, ripe tomatoes, sliced onions, minced garlic, and vibrant red and yellow capsicum. ππ π« The vegetables are gently simmered together, allowing their flavors to meld beautifully, resulting in a dish that is both rustic and elegant.
Ingredients: eggplant, zucchini, ripe tomatoes, sliced onions, minced garlic, and vibrant red and yellow capsicum
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This 1kg pack of fresh vegetables is perfect for making a traditional ratatouille that can be enjoyed as a main course or a side dish. Whether served hot or cold, this vegetable medley brings the essence of French cuisine to your table. π₯π·
Recipe Ideas Featuring French Ratatouille ππ π§
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Classic French Ratatouille π₯
Ingredients:
- 1kg fresh vegetable mix (eggplant, zucchini, tomato, onion, garlic, red and yellow capsicum) ππ π«π§π§
- 2 tbsp olive oil π«
- 1 tsp dried thyme πΏ
- 1 tsp dried oregano π±
- Salt and pepper to taste π§
- Fresh basil leaves for garnish πΏ
Instructions:
- Heat olive oil in a large pan over medium heat. π«π₯
- Add the sliced onions and minced garlic, sautΓ©ing until softened. π§ π§
- Add the eggplant, zucchini, red and yellow capsicum, and tomatoes to the pan. Stir to combine. ππ π«
- Sprinkle in the dried thyme and oregano, and season with salt and pepper. Stir well. πΏπ±π§
- Cover the pan and simmer on low heat for 30-40 minutes, until the vegetables are tender and the flavors have melded together. π₯β¨
- Garnish with fresh basil leaves before serving. πΏ
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Baked Ratatouille Casserole π²
Ingredients:
- 1kg fresh vegetable mix (eggplant, zucchini, tomato, onion, garlic, red and yellow capsicum) ππ π«π§π§
- 2 tbsp olive oil π«
- 1/2 cup grated Parmesan cheese π§
- 1 tsp dried basil πΏ
- Salt and pepper to taste π§
- Fresh parsley for garnish πΏ
Instructions:
- Preheat the oven to 180Β°C (350Β°F). π₯
- In a large baking dish, layer the sliced vegetables, alternating eggplant, zucchini, tomatoes, and capsicum. ππ π«
- Drizzle with olive oil and season with garlic, dried basil, salt, and pepper. π«π§πΏπ§
- Sprinkle the grated Parmesan cheese evenly over the top. π§
- Bake for 30-35 minutes, until the vegetables are tender and the top is golden and bubbly. π²β¨
- Garnish with fresh parsley before serving. πΏ
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Ratatouille with Polenta π½οΈ
Ingredients:
- 1kg fresh vegetable mix (eggplant, zucchini, tomato, onion, garlic, red and yellow capsicum) ππ π«π§π§
- 2 tbsp olive oil π«
- 1 cup polenta π½
- 4 cups vegetable broth π²
- 1 tbsp butter π§
- Salt and pepper to taste π§
- Fresh thyme for garnish πΏ
Instructions:
- Prepare the ratatouille as described in the Classic French Ratatouille recipe. ππ π§π§ π«
- In a separate pot, bring the vegetable broth to a boil. π²π₯
- Gradually whisk in the polenta, reducing the heat to low. Cook, stirring constantly, until thickened, about 15 minutes. π½π²
- Stir in the butter, and season with salt and pepper. π§π§
- Serve the ratatouille over a bed of creamy polenta, garnished with fresh thyme. π½οΈπΏ
Enjoy the rich, comforting flavors of this traditional French Ratatouille, perfect for any occasion! ππ π§