Ratatouille with grapes
The homeland of this vegetable stew is the south of France. In ancient times, it was invented by monks, who easily endure the most strict fast with ratatouille. And where else could this light and hearty dish appear, if not in the land of year-round fresh vegetables and fruits?
Ingredients
Servings 4 servings- potatoes - 2 pcs.
- onion - 1 onion
- medium-sized tomato - 4 pcs.
- sweet pepper - 1 pc.
- 3 zucchini or small zucchini
- apple - 1 pc.
- 1 bunch of white and dark seedless grapes
- 1 sprig of fresh celery, parsley, marjoram, tarragon
- olive oil - 4 tbsp.
- freshly ground black pepper
Cooking
Step 1
Peel potatoes and onions. Remove skin from tomatoes. Remove seeds from tomatoes and peppers. Cut vegetables into cubes. Cut zucchini into circles. Peel the apple, remove the core, cut into 4 parts. Pick grapes from bunches, wash. Rinse greens, chop and mix.
Step 2
Put all the ingredients in a refractory form, sprinkle with finely chopped herbs. Pour in olive oil and half a glass of water or light vegetable broth. Salt, pepper, cover.
Step 3
Place in an oven preheated to 200ºС for 1.5 hours. Do not stir, if necessary, add hot water or light vegetable broth little by little from time to time. Serve hot.