此前分享过很多的食谱都是需要有烤箱的，这次特别挑了一个中餐厨房也完全可以实现的经典菜式。这道炖菜食谱是可以按个人喜好略加变化的，除了西葫芦是必要的，其他蔬菜的选择可根据时令和喜好替换，尽量选择容易软化并能够吸收风味的蔬菜。这次使用了两种中餐比较少用到的干香草--牛至和罗勒，它们与番茄和大蒜的混合作用成就了这道菜的核心风味。干香草价格不贵，而且一小瓶就可以用很久，除了三源里菜市场之外很多超市也都有卖。这道菜我反复做过很多次，属于较少的集美味和营养价值于一体的简单菜式，跟很多荤菜（如羊排）都是绝佳的搭配，一定要自己尝试一下哦！

　　Having shared quite a few recipies required oven, this is specially picked as a dish required nothing much more than a pan. Besides zucchini, other vegetables are all replacable depending on season and personal preference, try to choose those can be soften and easily absorb flavors. This dish uses 2 dry herbs which are not commonly used in Chinese cuisine -- dry origano & basil. The combination of these herbs with tomato and garlic provides the core flavor of this ratatouille. Dry herbs are quite cheap and a small bottle lasts for long time. They are be found in many supermarkets nowadays. This is one of my most frequently cooked dishes, not only because of its taste and nutrient value, but also how well it compliment many meat dishes (such as lamb rack). This is something you really have to try!

　　原料/ Ingredients

　　意大利西葫芦/ Zucchini

　　一黄一绿/ 1 yellow, 1 green

　　胡萝卜/ Carrot

　　一根/ 1

　　豆角/ Beans

　　7、8根/ 7-8

　　紫洋葱/ Red onion

　　一头/ 1

　　罐装番茄/ Canned tomato

　　一罐/ 1 can

　　蒜/ Garlic

　　3头/ 3 cloves

　　奥勒冈草/ Dry Origano

　　少许/ Add to your taste

　　罗勒/ Dry basil

　　少许/ Add to your taste

　　第一步：将豆角切成斜条。把两种西葫芦用斜刀切成半公分厚的大片。洋葱和胡萝卜都切成中等大小的片（胡萝卜无须切太薄）。

　　Step 1: Chop the beans in an angle; chop zucchini into 5mm thick pieces; chop carrots and onion as well.

　　第二步：将豆角、洋葱、胡萝卜分别在锅中加盐煸炒直至软化（分开煸炒因为不同蔬菜软化速度不一样，一起炒的话软硬不一），盛出待用。

[1] [2] 下一页