Ratatouille
A dish that exudes the essence of summer—vibrant colors, tantalizing aromas, and a taste that lingers on your palate. Ratatouille, a traditional French Provença
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Cooking tools:
- Chef's knife
- Cutting board
- Saute pan
- Stove
- Oven
- Baking dish
- Aluminum foil
- Can opener
- Spoon
- Measuring spoon
Ingredients
- 1 large eggplant, sliced into rounds (about 1/4-inch thick)
- 2 zucchinis, sliced into rounds (about 1/4-inch thick)
- 2 large tomatoes, sliced into rounds (about 1/4-inch thick)
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 onion, thinly sliced
- 4 cloves of garlic, minced
- 1 can (14 oz) of crushed tomatoes
- Fresh basil leaves for garnish
- Olive oil for drizzling
- Salt
- black pepper
- Herbs de Provence (a blend of dried herbs like thyme, rosemary, basil, marjoram, oregano)
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