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Ratatouille

post #1 of 6
Thread Starter 
This is a recipe for a greek ratatouille. Sometimes it's called Briam or Tourlou. For this dish I liked buying vegetables that when sliced they are all the same size. Slices should be 1/2 inch.

- 2 zucchinis sliced
- 4 small red potatoes sliced
- 4 tomatoes sliced
- 4 red onions sliced
- salt/pepper
- olive oil
- small handful parsley chopped
- small handful fresh mint chopped
- fresh or dry oregano

1. Once all the veggies are sliced place them in a mixing bowl, drizzle with enough olive oil to coat all. Season and throw in the herbs. Toss until coated and mixed. Be careful with the tomatoes so they don't fall apart, sometimes I season them seperately.
2. Arrange the vegetables in a shallow backing dish alternating each vegetable and overlapping them.
3. Cover with foil and bake in a 400 oven until tender. Remove the foil and continue baking until golden.

Pairs well with fish.

Sometimes dill can be used as well. The use of minced garlic in the mixing bowl is not only allowed it is encouraged!

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #2 of 6
That's different to what I'm accustomed to - generally its eggplant, zucchini, tomato, onion plus the rest, then cooked on the stove top. Nice variation :)

Do you find the potato texture adds to the dish? I might give it a go and see - I guess there's many variations on it, it does sound very tasty.
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #3 of 6
Thread Starter 
You can add eggplant too of course! I usually avoid it because my husband is allergic to it but it does traditionally belong in there.

Potatoes are fantastic in this dish. Laying the potatoes against tomatoes makes the potato drink all the yummy red juice of the tomatoes and generally not letting the dish get too "wet" during cooking as often happens when braising vegetables. It's also 2 side dishes in one since you have both veggies and starch together. Try it it's a scream.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #4 of 6
4 big eggplants (aubergine)
2 green peppers & 2 red peppers
4 medium onions
100 g black olives
100 g dark raisins
100 g golden raisins
a handfull of walnuts
1 cup vegetable oil
1 cup vinegar
salt to taste (almost a TBS)
black pepper
oregano (be generous)

Coarsely chop everything and put in a baking pan. Cover with aluminun foil. Bake for about 1 and 1/2 hour. Stir the mixture each 1/2 hour. It's ready when you see that it's almost dry. It's delicious to be eaten with a good bread and some nice red wine.
This is a really old recipe and I call it "Beirut Salad". :bounce:
A house is not beautiful because of its walls, but because of its cakes
- Old Russian proverb
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A house is not beautiful because of its walls, but because of its cakes
- Old Russian proverb
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post #5 of 6
This is not the traditional dish which is basicly an eggplant stew with other veges but I have never seen it with potatoes. Maybe the other name you gave it applies.:D
CHEFED
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CHEFED
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post #6 of 6
Thread Starter 
What traditional dish are you refering to? It's a greek version of ratatouille that goes by either the name Briam or Tourlou.

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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