Ingredients
- 200 g green beans
- 200 g okra
- 2 zucchinis, cut into pieces
- 2 eggplants, cut into pieces
- 2 red peppers, cut into pieces
- 2 potatoes, cut into pieces
- 4 ripe tomatoes, finely chopped
- 1 onion, finely chopped
- 1 bunch parsley or basil
- 1 celery stalk
- Sweet paprika
- Pepper
- Salt
- Olive oil
Instructions
- Prepare the Vegetables
- Clean and wash all the vegetables thoroughly.
- Cut them into pieces and place them separately on paper towels to dry.
- Sauté the Vegetables
- Heat olive oil in a large pot over medium heat. Sauté the onion first, then add the eggplants, potatoes, zucchinis, okra, and green beans. Stir gently to coat them with the oil.
- Cook the Dish
- Add the peppers, chopped tomatoes, celery, and salt. Pour in enough water to cover the vegetables. Simmer over medium heat for about 35-40 minutes, until the vegetables are tender.
- Add Seasoning
- Ten minutes before turning off the heat, add the pepper, sweet paprika, and parsley (or basil) to preserve their fresh aromas.
- Avoid Stirring
- Do not stir the dish with a spoon to avoid breaking the okra. Instead, gently swirl the pot in a circular motion to prevent sticking.
A Rainbow on Your Plate
This ratatouille-inspired dish brings together the best of summer vegetables in a single pot. Bursting with vibrant colors, rich flavors, and aromatic herbs, it’s a comforting and wholesome meal that pairs beautifully with crusty bread or fresh cheese. A celebration of nature’s bounty!
