Ratatouille is a well-known French Provençal vegetable dish. It is super healthy and delicious. It can be either warm or cold. The recipe I am sharing with you today is for a cold Ratatouille, which is why I categorized it as a salad. I love cold Ratatouille because you can just do the prep work the day before, put it in the fridge, and just enjoy it whenever you wish!
This is a recipe by Jean-François Mallet (Simplissime).
For 4 people:
|2 Bell Peppers of different colors: 1 red pepper, and 1 yellow or orange pepper|
|Half a Yellow Onion|
|20 leaves of Fresh Mint|
|6 Tablespoons of Olive Oil|
|Salt and Pepper|
How healthy do these ingredients look??!!
Making the Ratatouille
Step 1: Cut all vegetables (eggplant, zucchini, peppers and onion) into little cubes. (Note: cutting onions can bring tears to your eyes, so I recommend cutting the onion last.)
Step 2: In a big skillet, warm up 6 tablespoons of Olive Oil. Once the oil is warm (but not hot), put the vegetables in the skillet. Add the salt and pepper. Cook the vegetables in the skillet on high heat for 2–3 minutes (make sure the vegetables do not change color, and do not burn). Then, lower the heat, and cook the vegetables on low heat for 45 minutes, stirring from time to time.
Step 3: Let the Ratatouille cool down. Add the mint leaves. Put it in the fridge for a few hours or overnight, so the Ratatouille is cold. The colder, the better, so it is best to leave it in the fridge overnight. (Note: Do not remove the olive oil you cooked the vegetables in, you should refrigerate the ratatouille with the olive oil you used for cooking). Enjoy!
Bon Appétit! French Mom