Last night, I made myself a big pot of yummy veggies so I can have them already prepared all week.
I actually prepared Ratatouille, a traditional French Provençal stewed vegetable dish, originating in Nice (Wikipedia).
Ratatouille is delicious as leftovers. It can be eaten cold or warm. Serve it as a meal on its own, with rice, couscous or pasta, or as a side dish.
Adaptation of “Ratatouille”, La cuisine des filles, Fleurus
- 5 tbsp olive oil
- 2 big spanish onions, coarsely chopped
- 3 bell peppers, coarsely chopped
- 1 eggplant, cut in half and sliced
- 4 green zucchinis, sliced
- 2 yellow zucchinis, sliced
- 2 cans (28 ounces) crushed tomatoes
- 5 cloves garlic, pressed
- 2 bay leafs
- Salt, pepper to taste
Directions: In a large pot (at least 6-quart), heat oil over medium heat. Add onion and cook, stirring frequently, until it begins to get translucent. Add bell peppers and cook for 5 more minutes. Add zucchinis and eggplant and cook for 5 more minutes. Add tomatoes, bay leafs, garlic, salt and pepper and stir. Reduce heat to low, cover and let simmer 1 hour, then 30 minutes uncovered.
This is the kind of dish that gets even tastier the day after :). All the flavors get time to really blend!
It is something easy and useful to make for a lot of people:
- practically a whole 6-quart pot: makes a lot as a side dish!
- can be made in advance.
It is also nice to have leftovers that you can mix and match in different meals for the week. And since it is also good cold, it can be an easy lunch for work! Bonus point ;-).
Hope you’re having a great Monday!