Good afternoon here me will give you a recipe summer vegetable ratatouille which is appetizing The way preparing it is very very easy. You just need to be careful to get results from summer vegetable ratatouille which has aroma and taste that able evoke our tastes.

So that the result of summer vegetable ratatouille, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to make and serving it. No need doubt if want to prepare summer vegetable ratatouille delicious as long as you know the tricks and how to make this dish you can be treat very special.

Ingredients and seasonings required for prepare

1. Prepare 2 to 3 Tomatoes
2. Prepare 1 to 2 Zucchini
3. Take 2 Bell peppers (green, red, or yellow)
4. Prepare 1 Onion
5. Prepare 1 small Canned tuna (oil-packed)
6. Prepare 1 Oregano
7. Take 1 dash Salt
8. Prepare 1 generous amount Coarsely ground pepper
9. Use 1 clove Garlic (minced)

Transfer to a plate and set aside. Add another tablespoon of oil to the pan (no need to clean it). Try to keep them the same thickness. You want the onions to just begin to turn translucent, but not completely cook (they will continue cooking in the oven).

How to make:process Summer Vegetable Ratatouille:

1. This time, I used these cooking tomatoes (roma tomatoes.) You could also use regular tomatoes or canned tomatoes.
2. I used 1 green and 1 yellow zucchini.
3. If the tomato skins bother you, peel them. If you're using cooking tomatoes, the skin won't be a problem. Remove the stem and chop into bite-size pieces.
4. Remove the stem from the zucchini and halve lengthwise. Then slice into 1 cm half moons.
5. Chop the onion and bell peppers into the same size as the tomatoes.
6. Heat a thick-bottomed pot over low heat and add the oil from the tuna can. Add the chopped garlic and cook until fragrant. Then add all the vegetables and cook over medium heat. Add the tuna. When all the ingredients are coated with oil, add the oregano and cover the pot and simmer.
7. When it comes to a boil, reduce the heat to low and continue simmering for about 15-20 minutes, stirring occasionally to prevent burning. You don't need to add water since a lot of liquid seeps out from the vegetables.
8. When all the ingredients are cooked through and the liquid is reduced, season with salt and pepper.
9. I made this one with tomatoes, zucchini, eggplant, bell peppers, shiitake mushrooms, canned mix beans, and canned tuna. The beans really work well too.
10. Here's a variation with cherry tomatoes, zucchini, egg plant, bell peppers, kabocha squash, buna-shimeji mushrooms, onion, and tuna can. Kabocha added some sweetness.
11. Done and ready to serve!

Add the garlic, tomato paste and red pepper flakes, if using. Stir in the tomatoes, bring to a simmer and then reduce the. If vegetable is larger diameter, cut larger rings into semi-circles. In a small bowl, add oil, minced garlic, pepper, parsley, and basil. Once rows fill the width of the casserole, add any extra veggies in open spots.

I say thank you for reading the recipe that I convey on here. hope we Good luck!