Vegetable stew with basil
4 servings
40 minutes
Vegetable ratatouille with basil is a true embodiment of French culinary art. This dish combines tender seasonal vegetables sautéed to softness and a rich tomato sauce with aromatic herbs. It is rooted in the tradition of Provençal cuisine, where simple ingredients are transformed into a masterpiece of flavor. Carrots add sweetness, eggplant and zucchini provide tenderness, while bell peppers and cauliflower bring a light freshness. Basil completes the composition with subtle spicy notes. Vegetable ratatouille is perfect as a standalone dish, a light lunch, or a side for meat and fish. It not only warms and satisfies but also offers the taste of summer in every spoonful.
1
Sauté grated carrots and finely chopped onions in olive oil. Add diced zucchini, eggplant, pepper, and cauliflower florets, and season with salt. When the vegetables release their juice, simmer for about 25 minutes.
- Onion: 1 piece
- Carrot: 2 pieces
- Zucchini: 1 piece
- Eggplant: 1 piece
- Bell pepper: 2 pieces
- Cauliflower: 1 piece
- Salt: to taste
2
Blend the tomatoes in a blender and use this paste to season the stew. Season to taste.
- Canned tomatoes: 400 g
- Basil: to taste
