Ratatouille is hot vegetable snack from zucchini, eggplant and bell pepper, reminiscent of lecho. Ratatouille also contains tomatoes, onions and garlic. A simple vegetable dish since the 18th century has been traditional food poor French peasants who could not afford meat, therefore the name of the dish translates as "bad food", although in fact ratatouille is very appetizing and tasty. By the way, modern chefs began to add eggplants to ratatouille - in the old French cuisine only zucchini was used. Italians call a similar dish caponata, the Spaniards call pistoy, the Hungarians call lecho, and for us, ratatouille is vegetable stew... However, this appetizer differs in some cooking peculiarities, thanks to which it is considered an aristocratic dish worthy to decorate the menu of any European restaurant.

How to make ratatouille at home

There are many recipes for how to prepare this delicious dish. Some cooks fry the zucchini and eggplants separately, and from the remaining vegetables they prepare a sauce, which is poured over the fried vegetables and baked in the oven. Other chefs roast all the ratatouille ingredients separately to maximize their taste, and then mix them and season with spices and herbs.

There is another way of cooking - when vegetables are chopped, laid out in a mold and baked. However, it should be admitted that the original recipe did not imply such complex culinary techniques, because ordinary peasants had no time to engage in chopping and roasting vegetables, as well as making sauce, and ovens were rare in the villages. If you want to know how to make a real peasant ratatouille at home using original recipe, then it is simple - all the vegetables are stewed together, while there should be so many of them that it would be enough for the next day.

Preparing vegetables

Modern chefs have moved far from classic recipe- they add many additional ingredients to ratatouille, such as pumpkin, potatoes, mushrooms, pasta, rice, cheese, meat and seafood. In the process of preparing this dish, you can show wonders of ingenuity and get a new dish every time.

The variety of ratatouille recipes has one common property - this appetizer is prepared very quickly and easily, which is why housewives all over the world include ratatouille in daily menu family, so as not to spend a lot of time cooking and delight loved ones with delicious, healthy and hearty dishes.

Vegetables for ratatouille are cut into large pieces or slices, and only fresh vegetables should be taken, not frozen. The peel must be removed from the tomatoes, otherwise it will bring dissonance into delicate texture dishes. For this reason, only dense and not very dense are suitable for ratatouille. juicy tomatoes that can be cut into cubes. It is better to take unripe zucchini or squash so that you do not have to remove the seeds and cut off the thick peel. Bell peppers are usually cut into strips and the onions are finely chopped.

Ratatouille step by step: roasting vegetables

It is customary to fry vegetables in high-quality olive oil - first put onions and garlic in a pan, fry them until golden brown, then add all the other vegetables, except tomatoes. The vegetables are simmered over low heat until they are soft, then salt and Provencal herbs - rosemary, basil, mint, thyme, oregano, thyme, marjoram, sage and fennel are added to them.

Fragrant spices give a ratata unique taste and make it not look like a regular vegetable stew. Probably this is main secret a French appetizer served hot or cold with a fresh aromatic baguette and dry red wine. Modern chefs prepare ratatouille with rice, chicken, mushrooms, eggs, cheese, potatoes, serve it as a filling for pancakes and sandwich mass.

Ratatouille has another unusual feature - it should not be cooked in advance, as this affects the taste of the dish. As a last resort, you can fry vegetables without tomatoes, which are best added just before serving. The fact is that the acid contained in tomatoes makes vegetables pale and deprives them of the sweetish taste characteristic of ratatoe.

Ratatouille with pasta

This appetizer can become a stand-alone dish if cooked with pasta. Wash and dice 1 large eggplant, 2 medium squash, 1 onion and hot red pepper. Grind 400 g tomatoes in a blender own juice along with fresh basil.

Preheat the oven to 190-200 ° C, put onions and eggplants on it, pour 2 tbsp. l. olive oil, pepper and salt. Bake vegetables for 15 minutes, and then add peppers, squash and 1 tbsp. l. butter, salt and pepper again and bake for another 30 minutes.

At this time, boil 450 g of pasta, bring to a boil tomato puree with chopped clove of garlic, simmer for 4 minutes and mix ready-made sauce with pasta and baked vegetables. Sprinkle 100 g of grated Parmesan cheese on the ratatouille before serving and enjoy an exquisite dish worthy of the title of delicacy!

Ratatouille with cheese

Cook with ease with which will last a long time and delight with bright colors. The form can be used in microwave oven, dishwasher safe. They are also suitable for baking or storing food in the refrigerator.

Published on our website different recipes ratatouille, which come in handy if we cook at home. Novice housewives who are just mastering new culinary techniques can find a master class on making ratatouille and repeat it at home. Why go to restaurants when your home tastes better?

Content of Italy, and appearance - of France. We present to your attention a light vegetable dish ratatouille classic recipe with a photo in the oven. Initially, ratatouille was a common food for the poor people in France due to its cheapness. Only over time, an additional ingredient, eggplant, was introduced. Nowadays, the sophistication of the dish lies in the harmoniously selected spices and certain types of vegetables for ratatouille. As known, the largest number vitamins in vegetables are preserved precisely during the process of baking in the oven. Ratatouille recipe with photo good, no matter from which side you look: the products used are not expensive, baked vegetables in sauce are healthy and tasty, the dish itself is bright and aromatic.

Ratatouille ingredients

Ratatouille cooking method

1. Wash all vegetables.
2. Preheat the oven to 180⁰С.
3. Place whole bell peppers in a roasting sleeve.
   
4. Bake the peppers for 40 minutes.
5. Cut the eggplants into 0.5 cm thick slices.
   
6. Cover with salt and soak in water for 20 minutes.
7. Rinse the blue ones after a while and pat dry with a paper towel.
8. Cut the courgettes into slices.
   
9. Cut 700 g tomato into slices.
   
10. Finely chop the onion and sauté in sunflower oil.
    
11. Pour boiling water over the remaining tomatoes and peel them off.
12. Chop into cubes and add to the onion in the skillet.
    
13. Peel the baked bell pepper from seeds and skins and add browned.
    
14. Mix everything thoroughly.
15. Stew for 5 to 7 minutes.
16. Let cool.
17. Grind the vegetable dressing in a blender until pureed.
    
18. Pour the aromatic sauce into the bottom of the baking dish in an even layer.
    
19. Lay out the circles of vegetables in the form of an accordion with an edge relative to the bottom of the form in the following sequence: eggplant, zucchini, tomato.
    
20. Grind in a mortar spices, garlic and spices along with olive oil.
    
21. Pour green oil over the vegetable accordion.
22. Cover the mold with foil, securing at the edges.
23. Bake for 20 minutes.
24. Remove the foil and bake for another 20 minutes.

Serve the dish in portions on snow-white plates in a spiral pattern, garnished with a basil leaf. Bon Appetit!

Ratatouille is a delicious vegetable dish, and you will learn how to cook it in the oven according to the classic recipe from this article.

Ratatouille - recipe in the oven

Ingredients:

• young zucchini - 2 pcs.;
• tomatoes - 3 pcs.;
• medium eggplants - 3 pcs.;
• red hot pepper - half;
• garlic - 1 clove;
• parsley greens - 3 pcs.;
• pepper;
• salt;
• olive oil - 50 ml.

For the sauce:

• bell pepper - 1 pc.;
• fleshy ripe tomatoes - 500 g;
• granulated sugar;
• pepper;
• onion - 1 pc.;
• salt;
• - 50 ml.

Preparation

Cut the washed eggplants into circles approximately 3 mm thick. We crush them with salt and let them stand for half an hour. Then we wash off the salt, and dry the blue ones. We cut young zucchini in the same circles. Cut the tomatoes into slices too. But if they are too large, then it is better to cut them in half additionally. Now we are preparing the sauce: chop the onion, chop the bell pepper into small cubes. In the tomatoes from the side of the stalk, make an incision crosswise, pour over them with boiling water, peel off the skin, and grind the pulp in a blender. Place the onion in a preheated pan, add a little salt and sauté until soft, add pepper, stir and cook for another 5 minutes. Add tomato pulp, salt, pepper, add sugar and mix. Simmer over low heat, stirring occasionally for about 15 minutes. Place half of the sauce on the bottom of the mold and place the vegetables, alternating between eggplants, zucchini and tomatoes. Cut the washed hot pepper into small cubes, chop parsley sprigs and garlic. We mix these ingredients, crush the vegetables in the form with the mixture and sprinkle with oil. Cover the mold with parchment and bake at moderate temperature for about an hour. Ready dish let it brew for 10 minutes, and then the ratatouille, baked in the oven, serve with the rest of the tomato sauce.

Ratatouille - a classic recipe for cooking in the oven

Ingredients:

Preparation

Cut all vegetables into thin circles. We place them vertically in a row in a mold, alternating zucchini, eggplant and tomato.

Making the sauce: hot water mix with tomato paste and Provencal herbs, add chopped garlic there, salt, pepper and pour in olive oil. Pour vegetables with the resulting mixture. We close the dish and bake the vegetable ratatouille in the oven at 200 degrees for about 1 hour.

Classic ratatouille in the oven, a step by step recipe with a photo

Ratatouille is a famous French dish made from fresh vegetables with the addition of aromatic Provencal herbs, olive oil and fleshy tomato sauce. The homeland of the dish is Provence, a region in France. Ratatouille is very popular in Nice, where it is served in almost all restaurants and cafes. Today ratatouille is considered one of the most popular vegetable dishes Worldwide. You can’t say that he owes the history of his origin to the poor. Of everything that was grown in the garden, they tried to cook as much as possible delicious food and used various tricks for this, using not only spices and additives, but also very beautifully decorating the prepared food. Do you remember how beautiful the dish looked at the mouse Remy from the Disney cartoon called "Ratatouille"? The main character cooked French ratatouille in the oven, beautifully laying out the vegetables cut into rings in a mold and baking them. And although many French chefs claim that the classic ratatouille is cooked in a pan, in the oven the dish also turns out to be very tasty and very beautiful.

By the way, after the release of the Disney cartoon, ratatouille was ordered 4 times more often in cafes and restaurants. And we will cook a popular French dish according to the recipe of the main character, a mouse, at home. Of course it's a pity that the mouse did not have step by step photos... And we have, and this greatly facilitates the process.

Ingredients:

• 700 g zucchini;
• 700 g eggplant;
• 200 g sweet pepper;
• 1 kg of sweet tomatoes;
• 400 g onions;
• 2-3 medium garlic cloves;
• a ring of hot red pepper;
• olive oil;
• 2-3 tbsp Sahara;
• a few sprigs of parsley;
• 2-3 sprigs of basil;
• fresh or dried thyme;
• salt and pepper to taste.

How to cook ratatouille in the oven, a step by step recipe with a photo

1. We wash the eggplants, remove the tails, cut into rings of approximately the same thickness, about 3 mm. If the vegetables are old, the skins will be very tough and need to be removed. This will not affect the taste of the dish at all, except perhaps on appearance.

2. Put in a deep bowl, add salt and stir. Many people miss this point, found in almost every eggplant recipe, and in vain. Eggplants mixed with salt give off juice, with which the bitterness leaves, and the vegetables themselves become softer and more pleasant to the taste.

3. While the little blue ones are going through the necessary procedure, we can do other vegetables. Peel and chop the onion.

4. Simmer it in a saucepan, a saucepan with a thick bottom and non-stick coating or in a frying pan in a little olive oil.

5. Fire should be minimal, no need to fry. It is necessary for the onion to become transparent.

6. For the sauce, choose the ugliest 1 tomato. We make cuts on top of it and place the tomato in a deep bowl (described in detail in the recipe for ratatouille in a pan). Pour boiling water over, let stand for 5-10 minutes and drain the water. Peel off the skin, chop the tomato pulp at random.

7. Add to the onion, stir.

8. Bell pepper clean from seeds, rinse, cut small cubes... Pour into the vegetables for the sauce.

9. Salt, pepper, add hot peppers.

10. Mix thoroughly and simmer over low heat under a closed lid until vegetables are soft.

11. At this time, chop fresh herbs: parsley, basil and thyme.

12. As you can see in the photo, the vegetable mass for the sauce has noticeably boiled down, and the vegetables themselves have released juice and become very soft.

13. Puree the resulting mixture with a blender.

14. Since for cooking french dishes many tomatoes are used, ratatouille, when baked in the oven, is sour. And sugar will help to level the tomato acid, which we will add to the sauce to taste.

15. Remove the sauce from the heat, add the herbs and mix thoroughly. We taste it and, if necessary, add more sugar. The sauce should turn out to be a little sweeter, since there will be tomatoes in the dish, the acid of which also needs to be cleaned up.

16. The sauce is ready. Put about half in a baking dish.

17. Eggplant rings let the juice go. Drain it, rinse thoroughly and squeeze the eggplant.

18. Cut the zucchini into the same thin rings. If the fruits are young, we use them together with the peel, which contains many vitamins.

19. Cut the tomatoes into thin rings. Use fleshy and firm fruits to keep them from falling apart.

20. On a vegetable pillow, lay out alternately chopped rings of vegetables, as provided for by the classic recipe with a photo. Even raw, ratatouille looks very beautiful. Sprinkle with extra virgin olive oil on top, add salt and pepper.

21. Wrap in foil or cover the baking dish with a tight-fitting lid. Vegetables should be roasted in the oven in their own juice. We bake in an oven preheated to 180 degrees for an hour and a half.

22. After that, remove the foil.

23. Add the garlic to the second half of the sauce, stir.

24. Grease with ratatouille sauce.

25. We return to the oven and bake for another 10 minutes, but without covering.

The classic ratatouille is ready in the oven. Most often, it acts as an independent dish, but, in addition, it perfectly complements meat and fish. And if you serve a fresh baguette with a dish with fragrant baked eggplants, tomatoes and zucchini in sauce, then you will really get to feel the real flavors of France. Bon Appetit!

A basil à la focaccia flatbread will serve as an excellent addition to a soup or main course as a bread. And it is also completely independent delicious pastries that looks like pizza.

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