We are making Ratatouille with fresh summer vegetables and diced tomatoes. This is a quick balanced meal for those busy mornings. The vegetables are so delicious even though they are only seasoned with salt and pepper.
Ratatouille and Toasted Breakfast Ratatouille Recipe
Let's prepare the vegetables. Halve the eggplant lengthwise and trim off the stem end. Slice it into 1.5cm (0.6") pieces. Place the eggplant into a bowl. Lightly salt and toss to coat. Then, let it sit for about 10 minutes.
Halve the red bell pepper lengthwise and remove the stem end and seeds. Slice the pepper into 1.5cm (0.6") pieces. Then, cut them into smaller pieces.
This is kabocha squash also known as Japanese pumpkin. Slice the kabocha into 1cm (0.4") slices and then cut them into 2cm (0.8") pieces.
Now, place the eggplant onto a paper towel. Gently press the eggplant with another paper towel to remove the excess liquid. This will help to remove any bitter flavor.
As for the onion, yellow and green bell peppers and zucchini, cut them into 1.5cm (0.6") pieces as well.
Let's make the ratatouille. Place the crushed garlic clove into a pan and add the olive oil. Turn on the burner and heat it on low heat. You can tilt the pan to help the garlic submerge in the oil.
When the garlic clove is slightly browned and the aroma grows stranger, add the chopped onion. Occasionally swirl the pan and lightly cook the onion.
Add the red and yellow bell peppers. We will add the green bell pepper later to keep it from discoloring. Add salt and pepper. Continue to stir-fry.
Add the eggplant and zucchini. Continue to stir-fry and coat the vegetables with the oil evenly. Lightly season them with salt and pepper again.
Add the green bell pepper and kabocha squash. Lightly saute the vegetables. When the oil is distributed evenly, season with salt and pepper.
Add the packaged diced tomatoes. Put in the bay leaf and fresh thyme leaves. Gently press the diced tomatoes into the vegetables.
Cover with a lid and reduce the heat to low. Cook for about 10 minutes until the kabocha squash softens, but we recommend checking inside halfway through to avoid burning.
Lightly salting each time you add vegetables will help to extract the water from the vegetables. This will enable you to cook the dish without adding any water. The kabocha squash we used is relatively sweet and it will soften the sourness of the tomato, making the dish more delicious.
Test the flavor of the dish and season it with salt and pepper to taste. If the tomato is too sour, add a small amount of sugar or honey to give it a milder flavor. Looks so delicious!
Toasted Breakfast Ratatouille
We will be introducing a perfect breakfast recipe using this ratatouille. Place the ratatouille in a gratin dish and arrange the sausage and egg on top. Sprinkle on the Parmesan cheese and chopped parsley leaves.
Bake the ratatouille at about 200°C (390°F) until the surface is deliciously browned. The extra-toppings add bulk making this a substantial breakfast. Both children and adults will enjoy this dish.
Cooking with no added water will help you fully enjoy the vegetables' own flavors. This is a perfect dish for people who love vegetables.
The piping hot ratatouille is delicious but you can also chill it in the fridge and enjoy the dish cold.
Tamagoyaki is a Japanese omelette that makes a great addition to a bento or for a breakfast side dish. The mitsuba parsley is visually appealing. This is an easy and delicious recipe so you should definitely try it out.
Let’s prepare the ingredients. Chop the mitsuba parsley leaves into 1cm or half inch pieces. You can also use spring onion leaves instead of the mitsuba.
Add the sugar, soy sauce, 2 pinches of salt to the dashi stock, and dissolve the sugar thoroughly with a spatula.
Beat the eggs thoroughly. Then, add the combined dashi stock and the mitsuba parsley, and mix evenly.
Let’s make the tamagoyaki. Heat a tamagoyaki pan and coat it with the olive oil thickly using a paper towel. With kitchen chopsticks, drop in a bit of the egg mixture and make sure it sizzles.
Ladle the egg into the pan and quickly distribute it.
When the egg surface almost drys, roll the egg sheet backwards.
Push the egg roll toward the front of the pan and then re-coat the pan with the oil.
Make sure the pan is still hot and ladle the egg mixture into it, distributing the egg again. Lift the egg roll and make sure to spread the egg mixture underneath it.
When the egg almost firms up, roll it backwards again, adding another layer to the tamagoyaki. Push the roll to the front and coat the pan with the oil again.
Repeat the process about 4 times in total, keeping the layers thin. If it’s too thick, the other side will burn before the surface almost drys. If the egg sheet puffs up, poke it with the chopsticks to remove the air, flattening the surface.
Gently press the tamagoyaki against the edge of the pan, adjusting the shape.
Place it onto a cutting board. Cut the tamagoyaki into 6 equal pieces. Hot tamagoyaki can easily break so make sure to cool it before cutting.
Place the tamagoyaki onto a plate. Lightly squeeze the grated daikon radish and place it next to the tamagoyaki. Pour the soy sauce onto the daikon. The grated daikon will add a refreshing taste to the tamagoyaki.
You can also use mentaiko, marinated roe of pollock or aonori seaweed instead of the mitsuba parsley.
You can also make the dish using a regular small pan.
This recipe is easy to make, visually appealing and nutritious so it is perfect for bento, or it is often served as a breakfast side dish.