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Wine with food Ratatouille Loire, summer garden, vegetables, Sauvignon Blanc, baguette

Ratatouille Loire-style

Ratatouille Loire-style is the perfect summer dish: colorful vegetables such as zucchinis, eggplants, peppers, fennel and tomatoes are slowly braised in the finest olive oil and refined with Provençal herbs, olives and garlic. The dish is full of color, vegetarian lightness and intense but natural flavors - ideal with a mineral-fresh Sauvignon Blanc and fragrant baguette.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main course, Supplement, Vegetarian
Cuisine French, Mediterranean, modern
Servings 2 Servings
Calories 220 kcal

Cooking utensils

  • 1 Cast iron casserole
  • 1 Cutting board
  • 1 Knife
  • 1 Stirring spoon

Ingredients
  

For the ratatouille

  • 1 small zucchini
  • 1 small eggplant
  • 1 red peppers
  • 1 yellow peppers
  • 1 Fennel bulb
  • 200 g ripe tomatoes
  • 1 small red onion
  • 2 Garlic cloves
  • 3 1 tbsp olive oil extra virgin
  • 1 teaspoon dried Mediterranean herbs
  • 40 g Black olives pitted
  • Salt Pepper, sugar

Preparation
 

Prepare & sauté vegetables

  • Wash the vegetables and cut into approx. 1 cm cubes.
  • Finely chop the onion and garlic and sauté in olive oil.
  • Add the fennel, eggplant, peppers and zucchini, sauté for 5 mins.

Braise & finish

  • Dice the tomatoes, add with the herbs, olives, salt/pepper/sugar.
  • Cover and simmer over a low heat for 25 minutes, stirring occasionally.
  • Season with olive oil and fresh herbs if required and serve lukewarm.

Recommended side dishes

  • Freshly baked baguette
  • Lukewarm goat's cheese
  • Mediterranean pasta salad

Nutritional values per portion

Calories: 220kcalCarbohydrates: 19gProtein: 4gFat: 13g
Keyword Loire, Sancerre, Ratatouille, Sauvignon Blanc, Vegetable, Wine with food
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