At the word “ratatouille”, most of the inhabitants of our country will smile, remembering the funny culinary rat from the cartoon of the same name, but the ingredients of this simple french dishes unlikely to be named. Meanwhile, ratatouille is one of the most famous vegetable dishes: vegetarians appreciate its independent refined taste, and meat eaters often choose as a light side dish. If you want to diversify your daily family menu, be sure to read how to cook ratatouille at home - a step-by-step recipe with a photo will help you organize a French dinner in your kitchen.

Ratatouille - food for the poor

This is now ratatouille served in high-end restaurants french cuisine, and in 1778, when the first written mention of the dish appeared, baked vegetable stew was considered the food of the poor peasants. The very name "ratatouille" excludes all claims to a noble origin: the word "rata" then served as a general designation for food, and the verb "touiller" is translated as "mix". So no frills in the name of the recipe, as it would be typical for the court cuisine.

It is believed that for the first time ratatouille was prepared in the vicinity of modern Nice - the heart of Provence. Any local treat is hard to imagine without olive oil and famous Provence herbs, which is became the highlight of the stew.

The ingredients for ratatouille were collected by the peasants in their own garden: zucchini, eggplant, tomatoes are on the menu of the inhabitants of Provence throughout the warm part of the year. Traditionally, vegetables are cut into thin circles, then alternately stacked in a beautiful motley spiral, generously flavoring the dish with fragrant sauce. In order for the taste of ratatouille to be harmonious, the ratio of vegetables should be approximately the same.

Modern cooking offers many variations and fantasies on the theme of ratatouille. So it can be cooked cutting the ingredients into cubes or even fry them separately and connecting just before serving.

Chefs boldly experiment with products, adding pumpkin, potatoes, mozzarella, etc. to ratatouille. Such culinary delights arouse some interest among restaurant visitors, but still they are far from the popularity of the classic ratatouille.

In fairness, it must be said that ratatouille is only conventionally considered a native French dish: in neighboring Turkey, from time immemorial, there was a similar stew called imam bayaldy, the Spaniards cooked pisto, the Italians love caponata, the Hungarian lecho is also known to the whole world. The similarity of the recipes of these dishes raises some doubts about the French origin of ratatouille: perhaps the dish was borrowed from neighbors and slightly modified.

Cooking ratatouille at home - list of ingredients

Given that french summer in terms of temperature values, it differs little from ours; in the warm season, we can find the main components of ratatouille in our own garden. If there is none, we go to the store with a light heart - even out of season, the prices for the most popular vegetables are rarely exorbitant, so ratatouille always turns out to be budget-friendly. So, according to the recipe we need:

• 2 medium eggplants. We choose fruits 15-20 cm long, with a shiny smooth skin without visible damage. The presence of the stalk is mandatory, it determines the freshness of the eggplant - Brown color speaks of a long stay in the warehouse. Feel free to test the firmness of the flesh with a slight pressure of your finger, as when buying meat. The hole should recover quickly. It is better to cook ratatouille immediately on the day you buy eggplant, they spoil very quickly;
• 1 zucchini 25-30 cm long. It is these dimensions that distinguish edible zucchini, and the giants of 10 kg, so beloved by our people, are sent in France for livestock feed. The skin should be tender, soft, without dents and cuts;
• 4 ripe tomatoes. You should not buy too large fruits, the diameter of our tomatoes should be symmetrical with eggplants and zucchini, so that the ratatouille turns out to be beautiful, even. The first sign of the quality of tomatoes is considered to be a pleasant aroma, if there is no smell at all from a box of vegetables, it means that they were picked green from the garden. Choose for ratatouille fruits with a beautiful plain skin without scratches;
• A couple of sweet bell peppers, preferably red ones. If there is no red pepper, yellow or orange will do, but the ratatouille sauce may not have enough sweetness. Crunch with a slice of purchased pepper - if it is a little fresh, then add a small whisper of sugar during the preparation of ratatouille;
• onion head, a few cloves garlic, salt, olive oil, sachet provencal herbs.

Of the listed components of ratatouille, only seasoning can cause doubts. Study the list of herbs on the back of the label, if you are intolerant to one of them, try to form a similar collection yourself: sage, rosemary, oregano, marjoram and mint sold separately.

Step by step ratatouille recipe

So, the ingredients are collected, we proceed to the most important thing - cooking ratatouille at home. Get comfortable in advance deep baking dish where you will spread the ratatouille. You will also need a cutting board, a wide knife, a frying pan, a small bowl and hot boiling water. Follow the recommendations step by step recipe referring to the photo:

	eggplant cut into even slices 3-4 mm thick, put them in a deep plate, sprinkle with salt and stir for its uniform distribution;
	Pour a little oil into the bottom of the pan, put it on the fire. cut the pepper small cubes, fry 5 minutes.
	Then add chopped onion and continue frying under a lid over low heat;
	Remove the skin from the tomato after dousing them with boiling water. Finely chop the flesh and send to stew to onions and peppers.
	Ideally, if the tomato mass after stewing at all will not have lumps- then the ratatouille will be especially tender. Therefore, if possible, chop the tomatoes with a blender;

I think many have seen the exciting and touching cartoon about a rat named Ratatouille. The main character was an excellent cook, and many ingenious dishes were made under his direction. But the culmination of the cartoon is the episode where the evil critic (who intends to close this restaurant) is presented with a dish called "Ratatouille". And the taste of this dish turns the picky into the sweetest person. After this cartoon, I was visited by the idea to try to cook this dish. When I found the recipe for Ratatouille, I tried to make it, and I really liked the dish! I offer readers of the site MirSovetov a recipe for the Ratatouille dish with a step-by-step photo.
A small digression: this dish consists only of vegetables and is suitable for or a diet with a restriction of carbohydrates. I think it should definitely be prepared in the summer and autumn, when all the vegetables used are on sale and affordable. After all, zucchini, tomatoes, eggplant, peppers, onions and garlic are a storehouse of vitamins, fiber and other useful elements. Treat yourself and your family to this wonderful dish. Also, try making Ratatouille for festive table, - it will replace the monotonous side dishes and will delight your guests.

Ratatouille, ingredients

What you need to prepare Ratatouille:

• eggplant, 2 pcs.;
• young zucchini, 2 pcs.;
• medium tomatoes, 8 pcs.;
• sweet pepper, 3 pcs.;
• onion, 4 heads;
• garlic, 3-4 cloves;
• sunflower oil;
• salt.

I want to clarify about the size of vegetables. In order to make it happen beautiful dish, the size of the zucchini and eggplant in the cross section should be approximately the same. If you take, for example, thick eggplants and thin little zucchini, they will not lay down beautifully in an even row. The same applies to the size of the tomato - the diameter of its cut should be the same size as the cut of the zucchini and eggplant.

Cooking

First, we will prepare the sauce for vegetables. We take the peppers and, after washing, send them to the oven on the grill to bake. They should become soft. This will take no more than 10 minutes. Taking them out of the oven, hot, put the peppers in a plastic bag and leave them there for a few minutes.

After that, we take out the peppers and easily separate the skin from them. Cut the peppers into small pieces, place in a bowl and set aside.

We are engaged in tomatoes: we take four tomatoes (of any shape) and make a cruciform shallow incision on each top. Put them in a saucepan and cover with boiling water. Cover with a lid and leave the tomatoes for 7-10 minutes. After that, we take out the tomatoes and let them cool down a bit. Now, starting with an incision, we easily remove the skin from them.

The photo shows that the tomatoes do not even lose their even shape. Chop the tomatoes into pieces and add to the pepper.

We clean the onion, cut into cubes and lightly fry in a pan with the addition of oil.

Add onions to peppers and tomatoes.

After that, using manual prepared vegetables, we make a homogeneous sauce. Salt it to taste. You can add some pepper. Pour the finished sauce into the dishes in which we will bake the whole dish.

Now let's prepare the vegetables. Wash eggplant, zucchini and the remaining tomatoes, cut off the tails. We cut everything into neat circles.

I made them about 5-7 ml thick. If cut thinner, it seems to me that they will “spread out” after baking. We spread the chopped vegetables in a form, alternating zucchini, tomatoes and eggplant. Make neat rows, placing them parallel or in a circle shape.

Try to get the vegetables to the bottom of the mold and sink into the sauce as much as possible. If the sauce in the mold only reaches the middle of the vegetables, this is normal. When baking, it will begin to boil, become rarer, rise, and all vegetables will be perfectly saturated with it.
It remains to prepare a spicy dressing, which will add piquancy and brightness to our vegetables. I chose a simple option: I passed the garlic cloves through a press, mixed them with 100 ml sunflower oil and salt. Here you can add hot peppers, parsley, cilantro, dill and so on to your taste - whoever loves what. But I did not use these ingredients in this recipe. We pour our vegetables with the finished dressing.

We heat the oven to 200 degrees. Cover the form with a lid or foil. We send the dish to the oven for about 60 minutes. The last 10 minutes you can cook the dish without a lid. When the vegetables are soft and soaked in the sauce and dressing, your Ratatouille is ready! After taking the dish out of the oven, let it brew for 10-20 minutes. Ratatouille is delicious hot.

But if you try it cold, you will be even more delighted. In a word, beautiful, tasty, and most importantly, healthy dish"Ratatouille" now flaunts on your table. And the most captious critic will surely cheer up from his gentle taste.
Bon Appetit!

Originally from Nice, ratatouille was a favorite dish of the poor. Poor French peasants cooked it all summer and autumn from fresh vegetables. However, over time, the dish has acquired a history and penetrated into the most refined and expensive kitchens of restaurants in the world. But nothing can stop us from preparing ratatouille at home during the season of mass ripening of vegetables. The authentic one originally included the obligatory components: zucchini, tomatoes, onions, peppers and garlic, and in the modern version they began to add eggplant. There may also be additional participants from vegetables: sweet peppers and pumpkin. Recently, this dish has ceased to be purely vegetable (when it is prepared strictly according to the classic recipe), now ratatouille is also cooked with minced meat, cheese and chicken. In addition, there is also a special way to prepare ratatouille in reserve - in the form of a salad for homemade preparations for the winter.

Today we will focus on classic recipe cooking - "French vegetable ratatouille in the oven." The dish requires olive oil and spices, which can be: thyme, coriander, rosemary, cumin, cilantro, dill and parsley. Thanks to such spices, the food of Provencal cuisine is transformed, acquiring a special taste. I found in my kitchen today following vegetables and spices for traditional dish: zucchini, tomatoes, eggplant, sweet pepper, red onion, garlic, cilantro, basil, hot red and ground black pepper.
Ratatouille differs from the usual vegetable stew in the way of cutting and preliminary preparation of the components. In the first case, the vegetables are cut into cubes and fried, in the second - into rings and baked raw.
Vegetable ratatouille is served with meat as a side dish, it goes especially well with beef and lamb. It is permissible to supplement the dish with boiled lentils or. Bad company - fish, seafood and eggs. Dry red wine is also suitable for the dish.

Ratatouille from vegetables in the oven at home, cooking recipe with step by step photo

Ingredients:

Eggplant - 1 piece
Zucchini - 1 piece
Tomatoes - 6 pieces
Bell pepper- 1 piece
Red onion - 1 piece
Garlic - 3 cloves
Basil - medium bunch
Cilantro - medium bunch
Hot pepper - 1/3 pod
Salt - to taste
Ground pepper - to taste
Olive oil - for frying and dressing dishes

How to make ratatouille

The process of making ratatouille consists of three main steps:

1. Stewing tomato sauce dressing.
2. Preparing and cutting vegetables.
3. Roasting ratatouille in the oven.

I. First, prepare a tomato sauce from tomatoes, onions and sweet bell peppers.

1. In a frying pan, heat the olive oil and put the finely chopped red onion to sauté. Red onion got into this company of vegetables for the sauce not by chance, it, unlike the usual onion, has a sweet rather than bitter taste and a color more appropriate to tomato sauce.

2. Peel the sweet pepper from seeds and partitions. Finely chop the flesh and add to the pan with the onions.

3. Fry the vegetables over medium heat until light golden.

4. Wash two tomatoes, dry, finely chop and add to the pan with vegetables.

5. Season the dish with salt and pepper and let it boil over medium heat, then lower the temperature and simmer essentially tomato sauce for 15 minutes.

II. In the meantime, prepare the main vegetables: eggplant, zucchini and tomatoes. I recommend choosing all vegetables of the same diameter so that the dish looks harmonious and beautiful.

6. Wash the eggplant, dry it, cut off the tail of the fruit and cut into rings 5 ​​mm thick. Sprinkle them with salt and leave for 15 minutes so that all the solanine comes out. Then we rinse it again under running water to wash off all the bitterness that has intervened. In the case of using young fruits, this procedure can be omitted.

7. Wash the zucchini, wipe it with a napkin and also cut it into 5 mm rings. For this dish, you must use young dairy vegetables. If you have old fruits, then you need to cut off the thick peel and remove the core with hard seeds. The latter are more suitable for.

8. Rinse the tomatoes, dry them and also cut into rings of 5-7 mm.

III. And finally, the final operation of the formation of vegetables for baking.

9. We will select a special form for baking ratatouille in the oven. Usually they use a round one to lay out the vegetables in a spiral, in a circle. But in the absence of such, any shape will do, such as, for example, mine is rectangular.
So, pour the tomato sauce on the bottom of the mold.

10. Next, we will alternately stack the products: eggplant ring, zucchini, tomato, etc. You can take vegetables in any order, the food will still look beautiful and appetizing. If you have a round shape, then spread the vegetables in a circle in the form of a spiral.

11. Peel the garlic, finely chop and sprinkle the vegetables.

12. Also sprinkle the ingredients with chopped cilantro, basil and hot pepper. All products sprinkle a little on top olive oil.

13. We heat the oven to 180 ° C and send a wonderful vegetable dish bake for 15 minutes.

French food can be served warm or chilled. For greater satiety, ready-made vegetable ratatouille can be sprinkled with thinly planed or coarsely grated hard cheese, and thin slices of dry-cured ham can also be laid out on top. Such an addition is not forbidden and, of course, will be enjoyed primarily by men who love more satisfying dishes.

Bon Appetit!

I suggest watching a video on how to cook another miracle of French culinary "Poached Egg" at home.

Good health to all!

Since summer is just around the corner, and maybe someone’s life has already come, so I suggest not to waste time in vain and use the gifts of nature in the preparation of various second courses. Today in our kitchen the guest of the program will be ratatouille.

Did you know? What does this word mean vegetable salad And it has French roots. In Russian, this is such a dish, which is certainly made from various fresh vegetables and flavored with vegetable or olive oil.

It also looks amazingly beautiful and attractive to everything, you can’t even find fault with it. Look how colorful and bright, this picture is just mesmerizing.

The great advantage of this treat is that it is cooked exclusively in the oven (although there are options in a frying pan), which makes it even healthier and healthier. It may remind many, of course, there are similarities, but there are also many differences.

Such a casserole is prepared mainly from vegetables, such as zucchini, eggplant and, of course, tomatoes with bell peppers.

In any case, having prepared such a miracle creation, your relatives and friends will be completely delighted, because it is still very tasty!

Let's start with the simplest and traditional version, which for many will become a lifesaver, especially when the guests suddenly appeared unexpectedly and took them by surprise. But, it wasn’t there, if there are in stock in the basket fresh vegetables. You can quickly get out of the situation and surprise.

Absolutely many will like this casserole, because everyone loves vegetables, without exception, even adults, and of course children.

By secret. To make it even more seductive, sprinkle the dish with sesame seeds.

This method of decoration is very interesting, and most importantly affordable.

So, at the very beginning, get everything you need from this list, because without all this nothing will work. And remember that vegetables should be all fresh and not spoiled, look beautiful.

We will need:

• fresh tomatoes - 1 kg
• eggplant - 2-3 pcs.
• zucchini - 1 or 2 pcs.
• Bulgarian pepper - 3 pcs.
• onion heads - 1 pc.
• garlic - 2-3 cloves
• salt, spices and ground pepper, Provence herbs
• vegetable or olive oil - 2 tbsp

Cooking method:

1. First of all, you need to fill. To do this, chop the peeled onions into cubes.

To cry less, first place them in a cool place for 2 hours.

2. Then do the same with the bell pepper. Wash it first cold water, remove the seeds and stalk.

3. From the tomatoes (half of the total mass), you need to pull out only the pulp, the skin is not needed. To do this, pour boiling water over them for 2 minutes, and after that the skin can be easily removed from them if you make cross cuts on top of the vegetable.

Cut the pulp into pieces of the same size.

4. Send to a heated frying pan onion, and fry it in vegetable oil for about 1 minute to make it soft.

5. Then put the pepper in cubes, stir and simmer for a couple of minutes over medium heat. Further chopped tomatoes. The mass will become liquid and remind you of the sauce. That is exactly what you are doing.

Salt and pepper, fry for a full 10 minutes under a closed lid, stirring constantly so that nothing burns.

To make it even tastier, especially if the tomatoes are sour, you can flavor it with a little sugar.

Let the mass cool completely, and then you can take a crush and mash to get a homogeneous puree. Or use a food processor or blender. You can generally leave it as it is.

6. We take eggplant. Chop them into circles. The thickness should be about 5 millimeters.

7. Cut the tomatoes into rings too, but be careful that the middle does not fall out. For this purpose, a ceramic knife or a very sharp one is very good.

8. Cut the zucchini in the same way. But, do not forget, if they are old, then you may have to remove the peel.

9. Well, now pour the red gruel into baking dishes or a frying pan, and place all the cut rings on it.

10. Move from the center in a circle, laying out like a spiral. It will turn out such a cool cake, it really looks like it.

If the circles are similar in diameter, it will look even more beautiful and therefore, if possible, consider this recommendation.

11. Moving on, to get more savory you need to create more gravy. IN vegetable oil add finely grated garlic, pepper and salt. Oh, and even Provencal herbs without them you will not get a real ratatouille. Stir.

Serve with meat dishes, for example, or use as an independent dish.

Ratatouille with meat and eggplant

I propose to add something more satisfying to vegetables, like the idea with minced meat or meat. I think this is a great thing, especially if there are men in your family. Well, they will definitely appreciate it, because now and then serve them meat delicacies for dinner.

And then such a cool combination will turn out that the fingers will lick everything. It will be tasty and very satisfying, and it will look unusually refined.

Take vegetables in approximately equal proportions, you don’t need to weigh everything to the gram, there’s no need for such conventions.

And to make it even more aromatic, you can add Provence herbs, because they have an excellent composition. They characterize the real ratatouille. In general, experiments are welcome.

We will need:

• eggplant - 2 pcs.
• onion - 1 pc.
• tomato juice- 1 tbsp.
• minced beef or mixed - 350 g
• tomatoes - 2-3 pcs.
• bell pepper- 1 PC.
• garlic - 2 cloves
• salt and ground pepper
• mint, oregano, any herb such as parsley
• vegetable oil

Stages:

1. Wash all fresh vegetables according to the proposed list in running water, dry with paper towels. Then chop the eggplant into balls, the thickness should be about 5 mm.

If you do not like the fact that they are bitter, you need to do such actions. Salt them and leave to lie down for a couple of minutes.

Thus, the juice will appear and all the bitterness will come out.

2. Add salt and pepper to the minced meat to taste. Onions (0.5 pcs.) will have to be chopped into cubes or grated. Stir.

3. Place the remaining onion in the pan and pour vegetable oil into it, fry for 1-2 minutes. And then cut the tomatoes and bell pepper into square pieces and add to the onion. You can remove the skin from the tomato, do this work.

I’ll tell you a secret that it can be easily removed if you pour boiling water over them or hold them in it for a couple of minutes.

4. Salt and pepper, and you also need to add tomato juice here. Extinguishing should be about 10 minutes. Then put chopped herbs, parsley is great here, or dill. Roast for about 5 more minutes. The sauce is ready, go to the next step.

5. Start collecting the snake in the mold in this way, first a piece of blue ones, after minced meat and so on. That is, alternately, seal the space with meat. After you need to evenly pour such a thing with a fill.

6. And bake in the oven, the temperature should be about 180-190 degrees no more. Decorate green onion and eat to your health, even hot, even warm!

You can also put on the table or for example. Bon Appetit!

The famous cartoon recipe

At one time, only such a multi-remote was talked about. Probably in connection with this, it became even more famous holiday dish. What do you think? Actually, it's not that important.

For many, such a dish resembles a flower or a kind of spiral, which beckons with its appearance. In order for everything to work out successfully, I suggest watching a video from the YouTube channel.

It is this method of serving that attracted great attention among Russians and is still used as a table decoration.

Remember the entire cooking technology, everything is shown in detail from A to Z.

Ratatouille with cheese and potatoes - a simple recipe in the oven

Now let's add more carbohydrates to this casserole, I mean potatoes. You can’t call such a creation a dietary option, but it will give an original taste. In addition, many may like this method more.

I warn you, the ingredients are given strictly for 4 servings, so if there are more of you, multiply).

We will need:

• potatoes - 1 pc.
• eggplant - 1-2 pcs.
• tomatoes - 2 pcs.
• suluguni cheese or other - 180 g
• garlic - a couple of cloves
• olive oil - 2-3 tbsp
• salt and pepper

Stages:

1. Take a potato and remove the peel. Then cut into thin round plates.

2. Chop blue tomatoes and tomatoes in the same way, that is, also into mugs. But chop the cheese into rectangular plates. After that, place all the products in turn in this way, eggplant-potato-tomato-cheese. Do it in rows.

3. Salt on top and squeeze a couple of garlic cloves through a press. By the way, pre-grease the bottom with vegetable or olive oil. Bake such a cake in the oven for about 40-50 minutes at a temperature of 180 degrees. Make sure everything necessary ingredients have become soft.

As you can see this is the fast way cooking, no special sauce required, hastily- a great option.

A very tasty recipe for cooking ratatouille, like in a restaurant

What is the difference between home cooking and what you are used to eating in other places. Of course, many negative sides I will not write, but these are the advantages. This is the appearance, you can’t argue with that, because the restaurant serving has always been and will be very attractive.

The chefs try to do everything possible for this, and we can only peep and repeat. I propose this time to immediately make portions, each, as they say, on a plate. You will get such an edible fan plus decorate with a twig and you will be happy.

We will need:

• eggplant - 2 pcs.
• onion - 1-2 pcs.
• garlic - 2 cloves
• balsamic vinegar 6% - 1 tsp
• provencal herbs - 0.5 tsp
• dried basil - 0.5 tsp
• parsley
• salt and pepper at your discretion

Stages:

1. Thoroughly free the onion heads from the husk. Chop into feathers. And season with vinegar to marinate it. You can lightly salt and pepper. Leave to stand 10 minutes.

2. Wash the blue ones, and then cut along such strips to make a fan. It will look as shown in this photo. Unreal cool!

3. Then wash the tomatoes and cut each piece in half, and then to make half rings. Chop the cheese into pieces in the form of plastics.

4. Then take a ceramic or glass bowl and put pickled onions on the bottom, pour a little vegetable oil. Next, lay the handsomes in a fan, put slices of tomatoes and cheese in between.

Salt and pepper. Season with spices and your favorite herbs or herbs as desired. Plus minced garlic.

5. Cover the leaf with foil and bake for about 40 minutes in the oven at 180 degrees. Wow, what happened is just brilliant! And it is very tasty and looks fantastically original. Please yourself and your family and loved ones.

french ratatouille recipe

Want to know the literal translation of this intriguing title? Yeah, so this is a mess in Russian to say.

But until now, culinary experts bring their own zest to this dish, for example, they add carrots or even pumpkin. But, we will not go too far, but we will cook it in a classic version.

Wow! The price in the restaurant of this masterpiece can reach tens of dollars.

And we can easily cook it at home in our little kitchenette.

We will need:

• sweet pepper - 3 pcs.
• tomatoes - 2 pcs.
• eggplant - 2 pcs.
• zucchini - 3-4 pcs.
• canned tomatoes- 1 PC.
• greenery
• onion - 1 head
• garlic - 4 cloves
• butter - 30 g
• carrots - 1 pc.
• salt and pepper
• vegetable oil - 2 tbsp

Stages:

1. Take care of cutting vegetables. Wash them first, and then chop them into such funny round pieces. Such mountains turned out, it looks cool, like turrets.

2. Cut the sweet pepper, remove everything unnecessary and cut it in half, place it on a leaf and keep it in the oven for about 15 minutes at a temperature of 180 degrees, so that the skin can be easily removed from it.

3. Then chop the onion into cubes and place in a pan with melted butter, stir and cook until golden brown. After that, grate the carrots and add here.

Pass until soft, and then add finely chopped bell pepper and canned tomatoes without skins from a jar. Simmer for 10-15 minutes.

After all the manipulations, let the sauce cool, then grind it into a pulp in a blender.

4. It is easy to guess that after that place this liquid on a baking sheet and lay out all the chopped vegetables in an interesting way in a spiral.

In another container, mix garlic cloves squeezed through a garlic crusher, salt and pepper with vegetable oil. Lubricate the surface of this miracle. You can also cut your favorite herbs here.

5. Stew in a baking dish for about 1 hour in the oven at a temperature of 190 degrees. To prevent the top from burning, and the vegetables become soft, cover with foil.

6. And then manage to present in an original way, lay out for example in this way, using a culinary metal ring. After all, in fact, this is also a salad, only hot.

7. This is the creation you will get. The delicacy looks flawless and attracts with its aroma and appearance. Cool, isn't it?

A simplified classic version of cooking for a multicooker

There are many interpretations, and in principle, taking any method you like can be embodied in this assistant. Use a bowl instead of a baking sheet or mold. Choose the main thing correct mode and then everything will be all right.

You can also lay it out in a circle with rings, a kind of fan, or you can speed up this process and cut everything into pieces, and then put it on a serving plate. In any case, decide for yourself how it will be more convenient.

The proposed option is useful to all those who value and value their time. We do not always have it in this in large numbers as we would like.

We will need:

Cooking method:

1. Pour into the bottom of the multicooker bowl tomato paste and vegetable oil, then add eggplant and zucchini, chopped into half rings.

If the kabak is very old, then do not forget to remove the skin and seeds.

Next, chop the champignon mushrooms into quarters and leek rings. Since cherry tomatoes are used, they can be thrown directly in such an uncut form, because they are already so small.

2. But peel the bell pepper and rinse well and chop it into pieces. Cover and select the appropriate setting, such as Stew or Stew in Polaris or Redmond.

3. Salt the dish before serving. Add lettuce leaves for an enticing look. Taste for health. Looks chic and elegant.

Homemade vegetable ragout with Provence herbs

The highlight of this dish is the addition of Provencal herbs to it, which makes the taste really awesome beautiful and pleasant. Deserves your attention and approval.

That's all for me, friends and comrades. Come visit me more often on the page, click on the buttons social networks and eat healthy food that you can cook with love from the comfort of your home.

Good luck everyone, and as always, see you soon! Bye.

How to cook "Ratatouille", and what is it? The answers to these culinary and other questions regarding the mentioned dish will be presented in the materials of this article.

general information

Dish "Ratatouille" - what is it? According to experts, the mentioned name is of French origin. It consists of two parts: rata and touiller, which in translation mean "food" and "interfere".

"Ratatouille" is a Provencal cuisine (traditional), which consists of bell peppers, zucchini and eggplant. Some chefs claim that such a dinner is in many ways similar to the Hungarian lecho.

Origin story

"Ratatouille" - the mention of which was first discovered in a 1778 cookbook. Experienced chefs report that this unusual dish was originally prepared by poor peasants in the area of ​​\u200b\u200bmodern Nice. They made it in the summer from fresh vegetables.

"Ratatouille" is In his original recipe included tomatoes, zucchini, onions, peppers and garlic. As for the modern version, eggplants, and sometimes squash, are also used to create it.

Peculiarities

"Ratatouille" is a Provencal dish that very much resembles a traditional Russian vegetable stew. In part, this is true. However, such a meal is made out a little differently. Vegetables for such a dinner are cut not into cubes, but into circles. At the same time, they are laid out in a spiral shape.

To give such a dinner special flavor and French spices, to be exact (including fennel, truffles, cumin, rosemary, mint and basil) definitely add taste to it. Thanks to such spices, any dish of Provencal cuisine can be transformed beyond recognition.

Analogues

The Ratatouille dish, the recipe of which will be discussed later, is prepared not only in France, but also in other countries. As a rule, such a dish in other states has a different name. For example, in Italian cuisine this kind of vegetable stew is called "Caponata", in Turkish - "Imam Bayaldy", in Spanish - "Pisto", in Hungarian - "Lecho", and in Catalan - "Samfaina".

It should also be noted that even if all of the listed dishes are prepared from the same ingredients, they may have noticeable taste differences. This is due to the fact that the varieties of vegetables used, the herbs, spices and spices used, as well as the very technology of creating vegetable dishes, play an important role in the process of preparing this dinner.

"Ratatouille": recipes (how to cook)

Many housewives are afraid to start making such a dish, as they consider it difficult and costly. But it's not. The dish in question is prepared quite easily. Moreover, it requires only simple components available to everyone to create it.

As mentioned above, in the original version, Ratatouille was prepared from tomatoes, zucchini, sweet peppers, garlic and onions. Today, eggplant and squash have been added to the dish.

It should also be noted that the finished lunch can be served hot and cold, as well as at room temperature. Often it is used as an independent dish. Although sometimes housewives present it as a side dish for meat. Also "Ratatouille" can serve great snack if consumed with crackers or bread.

So how should Ratatouille be made? step by step recipe provides for the use of:

• yellow and red bell pepper - 2 medium pieces;
• vegetable oil (it is better to take olive oil) - 5 large spoons;
• fresh large garlic - 2 cloves;
• large bulbs - 1 pc.;
• tomatoes in own juice- about 300 g;
• thyme (in sprigs) - 3 pcs.;
• fresh parsley - to your taste;
• bay leaf - 1 pc.;
• fresh green zucchini - 1 pc.;
• young eggplant, not very large - 1 pc.;
• small squash - 1 pc.;
• fresh medium tomatoes - 5 pcs.;
• salt, pepper - to your taste.

Pretreatment of vegetables

Before preparing a delicious French dish, you should process all the necessary components.

Eggplant, squash and zucchini are thoroughly washed hot. At the same time, their tails and navels are immediately cut off, and the skin is left. Next, all the vegetables are chopped in the form of thin circles. By the way, in order to get the most delicious and tender dish such ingredients are taken only fresh and young.

Bulgarian pepper is also processed separately. Wash it well, cut it in half and remove the seeds. Next, the pepper is chopped into slices. Concerning fresh tomatoes then cut them into thin slices. In this case, the skin must be left.

Food preparation

It is desirable to form "Ratatouille" in a deep form (heat-resistant), intended for the oven. Its bottom is completely covered baking paper. Next, lay the slices of bell pepper cut down on the parchment. In this form, the dishes are sent to the oven, heated to 220 degrees. After 20 minutes, the pepper is removed. After that, the hard skin is carefully removed from it and finely chopped.

Pour a few tablespoons of oil into a cast-iron pan and heat it up well. Then they throw onion into it, cut into small cubes, as well as garlic cloves passed through a press. In this form, the ingredients are fried over low heat for about 8 minutes. Over time, crushed (that is, canned), their brine, two sprigs of thyme, Bay leaf and a tablespoon of chopped parsley.

Having laid out all the ingredients, they are stewed over medium-low heat for about 10 minutes. After that, finely chopped bell pepper is added to them. After a couple of minutes from almost ready sauce Remove bay leaf and thyme. At the same time, 2 large spoons of the vegetable mass are laid out in a bowl, and the rest is removed from the heat.

Formation process

How should you properly form "Ratatouille"? To begin with, you should take a wide heat-resistant form with high sides, in which you need to place all the cooked sauce. Next, you need to lay out all the pre-chopped vegetables in it. Wherein fresh tomatoes, eggplant, zucchini and squash must be placed in a bowl in a circle, overlapping. For beauty and unusual appearance different colors of vegetables should be alternated.

After all the ingredients are laid out, they are sprinkled with the remaining chopped garlic, a thyme leaf and oil are added. At the very end, the dishes with vegetables are completely covered. culinary foil. This is necessary so that the dish is well prepared and at the same time not covered with a burnt crust.

Heat treatment in the oven

To bake a French dish, the oven temperature must be lowered to 135 degrees. Placed in a mold with vegetables in a heated cabinet, they are cooked for two hours. After this time, the foil is removed. In this form, "Ratatouille" is cooked for another 30 minutes.

In the event that the process heat treatment too much liquid forms in the dish with the dish, it is carefully drained.

The process of decorating dinner and its proper serving to the table

To decorate such a French dish, previously left vegetable sauce mixed with salt, pepper, olive oil and balsamic vinegar. The resulting mixture is beautifully poured onto a plate, or rather along its side parts. As for the center of the dish, Ratatouille is carefully laid on it. At the same time, make sure that the vegetable layers remain in the form in which they were baked.