Colorful vegan Ratatouille(Stewed in white wine)
Easy and unfailing ratatouille stewed in white wine. The sweetness of the vegetables is brought out and the finish is very delicious.
ECO point
When cutting vegetables, you can cut the calyx thinly, cut the hard parts into shaving-cut, and use the skin to increase the amount to eat and reduce garbage. Depending on the vegetables, the nutrition can be multiplied by drying the skin!
Using seasonal vegetables also reduces the energy used by producers. For example, in the case of tomatoes, the amount of energy required to grow in summer and winter is 10 times different.
It’s a very small thing, but it will be a big achievement if each person has a heart.
Ingredients（For 1 serving）
- 5 to 6 cherry tomatoes
- 1 eggplant
- 1 paprika
- Zucchini half
- 1/4 onion
- Other favorite vegetables for one person
- White wine 50-100 ml
- Vegetable Broth (powder) 4-5g
- Favorite herbs
- A pinch of salt
How to make
- Cut vegetables into chunks.
- Stir fry in olive oil (More delicious with bay leaf)
- Add white wine when oil has seeped in vegetable, and allow the alcohol to evaporate.
- Add salt and vegetable broth
- Add your favorite herbs and enjoy the flavor!
Point
- Alcoholic beverages changes to sweetness by cook well to allow the alcohol to evaporate.
- If you are not sure if the alcohol has evaporated, it’s okay as long as don’t smell alcohol.
- You can enjoy different flavors each time by changing the type of herbs and vegetables. And it is a highly applicable dish that can be used for other dishes such as pasta!
- Most of the broth sold in Japan uses chicken extract, so please check the name of the raw material.
Click here for the”Becomes delicious as much as stewing! Ratatouille (tomato)” recipe.
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