Recipe preparation
- 1Rinse all the vegetables and cut them into cubes. Put them on a steam tray; add the garlic cloves as a whole, the basil leaves and the thyme strands.
- 2Fill the water tank of steam cooker to the maximum volume. Put the tomatoes on a second tray, and put this tray over the one with the vegetables.
- 3Cook for 20 to 30 minutes, depends on whether you want the vegetables to be al dente or more cooked. Season to taste with salt and pepper.
- 4Reheat the tomato sauce. Serve the ratatouille either with all the ingredients mixed together or with the tomato sauce separated.
Crunchy and vitamin-rich ratatouille
Easy
Less than 1 hour
Starter
Réalisé avec Steam cooker
Ingredients
- 1 zucchini
- 1 red bell pepper
- 1 yellow bell pepper
- 1 green bell pepper
- 1 eggplant
- 2 clusters of cherry tomatoes
- 2 garlic cloves
- 5 basil or coriander leaves
- 2 strands of thyme or rosemary
- 200g good quality
- Salt and pepper
Recipe preparation
- 1Rinse all the vegetables and cut them into cubes. Put them on a steam tray; add the garlic cloves as a whole, the basil leaves and the thyme strands.
- 2Fill the water tank of steam cooker to the maximum volume. Put the tomatoes on a second tray, and put this tray over the one with the vegetables.
- 3Cook for 20 to 30 minutes, depends on whether you want the vegetables to be al dente or more cooked. Season to taste with salt and pepper.
- 4Reheat the tomato sauce. Serve the ratatouille either with all the ingredients mixed together or with the tomato sauce separated.