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Vegan
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The zucchini ratatouille in a glass pot is proof that the most honest cooking comes from respecting the product. There are no disguises or gimmicks here: just carefully chosen vegetables, a sharp knife, and time. At mimarmita.net, we cook it as it has always been done in country houses, allowing the zucchini, tomato, and pepper to meld slowly to create a light, flavorful, and profoundly Mediterranean dish.
Ratatouille originates from kitchens where the garden dictated the menu of the day. Each family had its version, but they all shared a sacred rule: seasonal vegetables and slow cooking. The zucchini, incorporated over time, adds softness and juiciness, balancing the character of the tomato and the sweetness of the onion. We respect that tradition, bringing it to the pot without losing a hint of its essence.
Melty and natural texture, without pureeing or artificially thickening.
Recognizable vegetables, cut to the right size so they can be noticed.
Clean and balanced flavor, where each ingredient maintains its identity.
Absolute versatility: as a main dish, side, or base for other dishes.
Low in calories and rich in fiber, ideal for a balanced diet.
Natural source of antioxidants, thanks to the tomato and extra virgin olive oil.
Light yet satisfying, perfect for lunches and dinners.
Suitable for vegetarian diets, with no additives or hidden ingredients.
Fresh zucchini
Ripe tomato
Onion
Bell pepper
Garlic
Extra virgin olive oil
Salt adjusted at the end of cooking
Nothing more. Because nothing else is needed.
Like all our dishes:
We use glass pots with airtight seals, safe and sustainable.
We apply sterilization in an autoclave at 121 °C, ensuring food safety without preservatives.
We preserve color, texture, and flavor, just like freshly made at home.
The result: open the jar and inhale the scent of summer cooking.
Heat the ratatouille over low heat and stir it with a wooden spoon, without rushing. Serve it on its own, with a low-temperature egg, or as a side to meat or fish. And if there are leftovers — which is rare — the next day it tastes even better.
The zucchini ratatouille in a glass pot is proof that the most honest cooking comes from respecting the product. There are no disguises or gimmicks here: just carefully chosen vegetables, a sharp knife, and time. At mimarmita.net, we cook it as it has always been done in country houses, allowing the zucchini, tomato, and pepper to meld slowly to create a light, flavorful, and profoundly Mediterranean dish.
Ratatouille originates from kitchens where the garden dictated the menu of the day. Each family had its version, but they all shared a sacred rule: seasonal vegetables and slow cooking. The zucchini, incorporated over time, adds softness and juiciness, balancing the character of the tomato and the sweetness of the onion. We respect that tradition, bringing it to the pot without losing a hint of its essence.
Melty and natural texture, without pureeing or artificially thickening.
Recognizable vegetables, cut to the right size so they can be noticed.
Clean and balanced flavor, where each ingredient maintains its identity.
Absolute versatility: as a main dish, side, or base for other dishes.
Low in calories and rich in fiber, ideal for a balanced diet.
Natural source of antioxidants, thanks to the tomato and extra virgin olive oil.
Light yet satisfying, perfect for lunches and dinners.
Suitable for vegetarian diets, with no additives or hidden ingredients.
Fresh zucchini
Ripe tomato
Onion
Bell pepper
Garlic
Extra virgin olive oil
Salt adjusted at the end of cooking
Nothing more. Because nothing else is needed.
Like all our dishes:
We use glass pots with airtight seals, safe and sustainable.
We apply sterilization in an autoclave at 121 °C, ensuring food safety without preservatives.
We preserve color, texture, and flavor, just like freshly made at home.
The result: open the jar and inhale the scent of summer cooking.
Heat the ratatouille over low heat and stir it with a wooden spoon, without rushing. Serve it on its own, with a low-temperature egg, or as a side to meat or fish. And if there are leftovers — which is rare — the next day it tastes even better.
