Archive for June 14, 2010

The summer is the return to the smells, flavors, colors ... everything takes on a smell and taste good and giving, even at the sight, everything is varied and tasty. I think, for example, become so flavorful vegetables that require the addition of a little salt, juicy fruit that becomes almost as if to meet all'arsura summer, the spices for flavoring the terrace, added to the preparations, give those tones typical of summer, which gives the meat of fresh air and pasture, and the fish that smells like algae and plankton.
Today is a dish that describes the summer, there are all the ingredients: colors, smells, tastes, and with a little imagination, there is a grove that casts a shadow on the sunny beach, the waves, a checkered tablecloth and good friends with whom to share a picnic.

Ingredients for 6:
2 eggplants
2 onions
2 red peppers
4 medium zucchini
3 large tomatoes
2 medium potatoes
2 sprigs fresh thyme
1 small bunch basil
80 ml olive oil
oregano (optional)
fresh chilli (optional)
salt

Procedure:
Clean and cut the eggplant, zucchini, tomatoes, peppers and potatoes into cubes of 2 cm. Slice the onion coarsely and add it to the other ingredients. Take a baking pan, grease it with a little oil, pour all the vegetables and shredded vegetables, seasoned with the remaining oil, thyme, basil, salt and pepper if you like. Mix together and bake at 200 degrees for 30-40 minutes, remembering to turn the preparation from time to time. Serve warm or at room temperature. The ratatouille can be kept covered in refrigerator up to 3 days.