French Starters and Snacks food and Drink Ideas
This is a recipe for traditonal French ratatouille.This Niçoise dish is often portrayed as a vegetable soup but can easily be served as a warm snack or even cold, as an accompaniement to a main course. This recipe has its focus more on it being used as a main course rather than a soup.
1 1/4 lb Zucchini (also known as courgette)
1 1/4 lb Eggplant (also knwon as aubergine)
1 1/4 lb Tomatoes
3 Green peppers
2 Garlic cloves,finely chopped
3/4 c Olive oil
1 Bay leaf
Seasoning (Salt & Pepper)
Peel zucchini and eggplant then slice or cube into small bite-sized pieces. Cut tomatoes and onion into similar sizes. Remove seeds and membrane from green pepper and cut into similar sizes.
Add some oil to a pan, then the vegetables should be browned separately, sauteed in oil over medium to high heat. The order doesn't particularly matter but often cooks will start with the onions and peppers. Once each is browned, combine them together into one pan.
Once all the vegetables have been fried, add bay leaf, salt and pepper then cover and continue to cook slowly for approx 10 minutes. Serve warm.
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For US to UK equivalents for food weights and measurements see this rough guide
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For a look at Traditional French Cooking origins