Crumble Ratatouille, Pink Berries and Rosemary

Crumble ratatouille, pink berries and rosemary

Crumble ratatouille, pink berries and rosemary, Nothing like a good ratatouille. If we add a crispy crumble pink berries, it becomes downright nice.

Nothing like a good ratatouille.
If we add a crispy crumble pink berries, it becomes downright nice.
And to play on textures, we can complete this with warm halloumi sticks.
If you do not know the halloumi, this is a Cypriot cheese

Crumble Ratatouille, Pink Berries and Rosemary
Serves 4
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Prep Time
30 min
Cook Time
40 min
Total Time
1 hr
Prep Time
30 min
Cook Time
40 min
Total Time
1 hr
Ratatouille
  1. 2 zucchini
  2. 1 eggplant
  3. 1 pepper
  4. 1 onion
  5. 2 cloves garlic
  6. 2 tomatoes
  7. some black olives
  8. 3 tablespoons olive oil
  9. 2 tablespoons tomato paste
  10. 1/2 stock cube
  11. thyme, rosemary, bay leaf
  12. salt pepper
Crumble
  1. 3 oz of flour
  2. 3 tablespoons bread crumbs (or crumbled crackers)
  3. 5 tablespoons olive oil
  4. 2 sprigs rosemary
  5. 1 tablespoon pink berries
Instructions
  1. Rinse the zucchini, eggplant and peppers. Seed peppers. Peel and slice the onion. Cut all vegetables into finely diced.
  2. In a pan, fry the onions over high heat in a little olive oil until golden. Add the pieces of zucchini, eggplant and peppers as well as 1/2 stock cube diluted in a coffee cup of boiling water. Add the thyme, rosemary, bay leaf and pepper and add a few black olives.
  3. Open and simmer for 30 minutes on low heat. Then add the tomato paste and put on high heat uncovered for 5 to 10 minutes to dry the ratatouille. Remove the thyme, rosemary and bay leaf
  4. Preheat oven to 375 ° F.
  5. Prepare the crumble: Mix the flour, breadcrumbs, olive oil and chopped rosemary to form coarse crumbs.
  6. Pour the ratatouille in a gratin dish. Cover crumble and sprinkle pink berries. Bake 15 minutes at 400 ° F until the crumble is golden
Jungle Recipe http://junglerecipe.com/

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