4-6 servings
olive oil
1 large onion
4 large tomatoes
1 zucchini, medium size
1 eggplant, medium size
1 large red bell pepper
2 cloves  of garlic
salt and pepper
2 tablespoons  of tomato paste
2 tsp Provencal herbs or 2 sprigs of thyme, 1 sprig rosemary, 2 sprigs oregano
4 sprigs of basil
8 cups vegetable stock
olive oil to serve

1 long green zucchini
1 long yellow zucchini
1 long eggplant
1 large red peppers
salt and pepper
olive oil
2 cloves of garlic
vegan filling:
10-12 tablespoons of ratatouille
vegetarian filling:
1 cup soft sheep cheese
1 cup grated pecorino
1 small egg
1 tablespoon thyme leaves
salt and pepper

Well, seems like the summer is definitely over. Last week I bought last of the season tomatoes, harvested and ripened on the shelf (not vine unfortunately). I hear the zucchinis start to become scarce these days, not to mention eggplants and peppers. It is getting really cold. Yesterday, the frost was on the grass all over the place. I had to defrost the car! Oh my, the fall is in full swing. But, let us throw the summer a good-bye party! Let us cook this ratatouille soup! From the last summer veg, soup made from the base of the Provencal stew, full of herb and late summer flavor. The vegetable packets in the soup are a lovely addition. I made mine with all the same veg as in the soup, but the sole zucchini packets would be nice too.  My packets were stuffed with sheep ricotta and pecorino. For the vegan version these can be stuffed with the ratatouille stew. Or you can stuff them with meat just like stuffed cabbage rolls, recipe here. So, what do you think? Have I tempeted you enough to make the soup?


Lilia, xoxo
Peel the onion and cut into thick cubes. Cut the tomatoes, zucchini, eggplant and peppers into cubes the size of ¾ inch by ¾ inch. Fry the zucchini, eggplant and pepper cubes  separately in olive oil until they are glazed and brown on the edges. Put the fried vegetables with tomatoes to the pan, season them with salt and pepper, add the herbs, tomato paste and garlic together with a little water and cook on low heat for approx. 20 minutes. After this time, we put aside about half of the stew  (about 10 tablespoons) and to the pot add  vegetable broth. Cook the soup over low heat until the vegetables begin to fall apart. After having removed the soup from the heat and having it cooled down belnd it with a hand held blender until smooth. Check the taste and adjust the seasoning if needed.  Serve with a packet  in the middle, drizzled  with olive oil and sprinkled with thyme leaves. 6 packets side about 3 inches.

Cut the zucchini into thin ribbons, season with salt and leave to soften. Cut the eggplant on the mandolin into thin slices, season with salt and leave aside to soften. Roast the peppers n a preheated oven at 375 degrees F  for about 30 minutes until blackened in some places, after that put into a bowl, cover with foil and leave to sweat. At the same time as the pepper are roasting, roast the slices of zucchini and eggplant spread on a baking tray, seasoned with salt and pepper and sprinkled with crushed garlic and drizzled with olive oil. We put one slice of each vegetable crosswise on a counter and weave them as in the basket.  In the middle of the packet put 2 tablespoons of ratatouille or 2 tablespoons of mixed cheese stuffing. Fold the vegetable slices back over the stuffing securing  them so that the packet is not falling apart. Put the packets into an ovenproof dish, pour over the olive oil. Season with salt and pepper and sprinkle with herbs and bake in a preheated oven at 350 degrees F for 30 minutes.

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