Ratatouille in the oven with cheese. Ratatouille in the oven - a classic recipe

Ratatouille (recipe): preparing a delicious vegetable lunch at home

The most common method of preparing such a dish is the one that involves using the oven. With this kitchen device you can quickly and easily make not only a tasty, but also a beautiful lunch.

So you want to know how to cook ratatouille? Then you need to prepare the following products:

• sweet pepper - about 2 pcs. (it’s better to take different colors);
• deodorized vegetable oil (for example, olive) - about 5 large spoons;
• ripe fleshy tomatoes - about 300 g + 5-6 pcs. for the sauce;
• garlic cloves - 2-4 pcs.;
• large sweet onion - 1 pc.;
• fresh thyme - 3 sprigs;
• fresh parsley - use to taste;
• laurel - 1 leaf;
• fresh zucchini with soft skin - 1 pc.;
• eggplant not too big - 1 pc.;
• fresh yellow squash - 1 pc.;
• iodized salt and crushed pepper - use to taste.

Delicious homemade ratatouille - step-by-step recipe with photos

After the release of the well-known cartoon, no one needs to explain what ratatouille is. Simply put, this is a vegetable stew. The original way of cutting vegetables is a highlight, also taken from a Disney film.

Our dish is interesting because it does not need to be subjected to excessive heat treatment. The vegetables will remain intact and will not lose their “individuality”. Ratatouille is one of those dishes that a person who follows the principles of a healthy diet can afford.

Ingredients:

• 2 young white zucchini;
• 2 eggplants;
• 4-5 medium-sized strong tomatoes;
• 1 clove of garlic;
• 1 pinch each of rosemary, thyme, pepper (can be replaced with a mixture of Italian herbs);
• olive oil 50 g;
• salt.

Cooking process:

1. Wash all vegetables thoroughly. Cut them into rings about 0.7 cm thick. To avoid damaging or bruising the tomatoes, take a sharp knife.

2. Place the vegetable rings one by one in a row. For example: first zucchini, eggplant, then tomato. If you have a round or oval baking dish, lay it out in a circle. If the dishes are square, the dish will look better laid out in rows.

3. Mix spices, garlic, salt and olive oil.

4. Let stand for 15-20 minutes, then pour the mixture evenly over the prepared vegetables.

5. After this, place the dish in a preheated oven for an average of 25 minutes. Determine the exact time based on the characteristics of your stove.

6. Ratatouille is ready when the vegetables have settled and become soft. Avoid burning. You can have lunch with both hot and cold vegetable dishes.

Preparing the sauce

Before I tell you how to cook ratatouille in the oven, I should tell you how to make the sauce for such a dish. After all, without filling, a vegetable lunch can turn out dry and unsatisfying.

First you need to wash the tomatoes and bell peppers, blanch them, and then carefully remove the film-like skin. After this, both ingredients should be placed in a blender and blended until smooth at the highest speed. Next, place the vegetable mass in a frying pan, add deodorized olive oil, thyme sprigs, bay leaves, salt, chopped onion, pepper and parsley, and then simmer under the lid for about 20-27 minutes. Finally, add 1-2 grated garlic cloves to the sauce.

Ratatouille - a classic recipe for cooking in the oven

Today we will focus on the classic recipe for preparing a French dish from vegetables in the oven. The dish requires olive oil and spices, which may include: thyme, coriander, rosemary, cumin, cilantro, dill and parsley. Thanks to such spices, the food of Provencal cuisine is transformed, acquiring a special taste.

In my kitchen today I found the following vegetables and spices for a traditional French dish: zucchini, tomatoes, eggplant, sweet peppers, red onions, garlic, cilantro, basil, hot red and ground black pepper.

Ratatouille differs from ordinary vegetable stew in the way it is cut and prepared in advance. In the first case, the vegetables are cut into cubes and fried, in the second - into rings and baked raw.

Ingredients:

• Eggplants – 1 piece
• Zucchini – 1 piece
• Tomatoes – 6 pieces
• Sweet 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 seasoning the dish

The process of preparing ratatouille consists of three main stages:

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

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

1. Heat olive oil in a frying pan and sauté finely chopped red onion. It was not by chance that red onions ended up in this group of vegetables for sauce; unlike regular onions, they have a sweet, not bitter, taste and a color more appropriate for tomato sauce.

2. We clean the sweet pepper from seeds and membranes. Finely chop the pulp and add to the pan with the onion.

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

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

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

Stage II.

1. 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.

   
   

2. Wash the eggplant, dry it, cut off the tail of the fruit and cut it into rings 5 ​​mm thick. Sprinkle them with salt and leave for 15 minutes so that all the solanine comes out. Then rinse it again under running water to wash away all the bitterness that has entered.
   

   If young fruits are used, this procedure can be omitted.

3. Wash the zucchini, wipe it with a napkin and also cut it into 5 mm rings. For this dish it is necessary to 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 stuffing.

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

How to cook ratatouille? Recipe for making in a slow cooker

If you want to make vegetable stew not only tasty, but also quickly, we recommend using a multicooker for this. In such a kitchen device, preparing a dish called “ratatouille” is very easy and simple. For this we need:

• ripe fleshy tomatoes - about 300 g + 3 pcs. for making sauce;
• sweet pepper, not very large - 1 pc. (it’s better to take yellow);
• deodorized vegetable oil (for example, olive) - about 5 large spoons;
• garlic cloves - 2 pcs.;
• large sweet onion (purple or white) - 1 pc.;
• sour cream or full-fat mayonnaise - 2 large spoons;
• fresh parsley - use to taste;
• fresh zucchini with soft skin - 1 pc.;
• eggplant not too big - 1 pc.;
• zucchini with soft skin - 1 pc.;
• iodized salt and crushed allspice - use to taste.

Original ratatouille

Ingredients:

• Eggplants – 2 pcs.;
• Zucchini – 3 pcs.;
• Tomatoes – 4 pcs.;
• Fresh potatoes – 400 g;
• Onions – 2 pcs.;
• Garlic – 3 cloves;
• Pepper, salt;
• Olive oil;
• Greens (oregano and thyme).

Cooking method:

Cut the eggplants into circles, salt them and leave for 20 minutes (this way they lose their bitterness). Rinse with water. CUTE onions, tomatoes and zucchini with potatoes into CIRCLES.

Now we grease the mold with oil and place the vegetables on it in order - potatoes, zucchini, onions, tomatoes, eggplants and the result should be a kind of mosaic

. Season the vegetables with pepper and salt, and sprinkle them with garlic and herbs. Preheat the oven to 190 degrees and bake the dish until the potatoes are completely soft and the zucchini and eggplant are browned. If desired, ratatouille can be sprinkled with grated cheese.

Ratatouille is a vegetable dish that gained popularity after the release of the cartoon of the same name. The main ingredients of the recipe are eggplants, fresh tomatoes and zucchini. Vegetables are cooked in tomato sauce, thanks to which they soften and are saturated with juice and aroma.

The popular cartoon shows the author's serving of ratatouille, in which the ingredients are cut into identical circles and laid out in a circle. Today we will reproduce this serving method and cook the acclaimed vegetable ratatouille in the oven - a recipe with photos will make our task easier step by step!

Ingredients:

• eggplants - 2 pcs.;
• zucchini - 1-2 pcs.;
• fresh tomatoes - 3-4 pcs.;
• garlic - 2-3 cloves;
• vegetable oil - 5 tbsp. spoon;
• mixture of herbs (basil, thyme, etc.) - 1/2 teaspoon;
• fresh parsley - to taste;
• salt, pepper - to taste.

For the sauce:

• fresh tomatoes - 0.5 kg;
• onion - 1 pc.;
• bell pepper - 2 pcs.;
• chili pepper (optional) - ½ piece;
• vegetable oil - 1-2 tbsp. spoons;
• salt, pepper - to taste.

Preparing the dressing

As mentioned above, a dish called “ratatouille” will turn out the most delicious and juicy if it is made together with tomato dressing. To prepare it, you need to blanch the sweet peppers and tomatoes, and then peel them from their thin skins. You should also chop the sweet onion and chop the greens.

After the products are ready, you need to pour olive oil into the multicooker bowl and heat it in baking mode. Next, you need to lightly fry the onions in the same program, and then add tomatoes and bell peppers chopped in a blender to it. It is advisable to simmer all ingredients in the appropriate mode for ¼ hour.

Finally, the vegetable mass should be seasoned with grated garlic cloves, fresh parsley, salt and pepper. After mixing the ingredients, you also need to add a couple of tablespoons of mayonnaise or sour cream.

Ratatouille with Provençal herbs

Also, the good news is that the dish is quite dietary. There are no more than 60 calories per 100 grams of food.

Required components:

• Zucchini - 1 piece (20-25 cm);
• Eggplant - 1 piece (equivalent to zucchini);
• Tomatoes - 5 pcs (medium);
• Bell pepper - 1 piece (large);
• Onion - 1 piece;
• Garlic - 4-5 cloves;
• Olive oil - 2-3 tbsp;
• Salt, pepper - to taste;
• Rosemary - 5 sprigs;
• Thyme - 5 sprigs.

Ratatouille with Provençal herbs: step-by-step recipe with photos

Cooking process:

1. First, wash the eggplants and cut them into rings (no more than 5 mm), then put them in a separate container and sprinkle with salt. After 10 minutes, when the eggplants release their juice, rinse them in a colander under running water and let it drain.
2. Wash the zucchini, if the skin is thick, then it is advisable to peel the zucchini, then cut into circles, the same thickness as when cutting the eggplant.
3. Also wash the tomatoes thoroughly, cut 3 tomatoes into slices, the same as zucchini and eggplant.
4. Two more tomatoes will be used for the sauce. To do this, peel them: make cross-shaped cuts and scald the tomatoes with boiling water, after which the skin can be easily removed.
5. Wash the pepper and remove the seeds, then cut it into cubes.
6. Also peel the onion and cut into small cubes.
7. Peel the garlic and finely chop it or pass it through a press.
8. Heat a frying pan with a little olive oil, then add tomatoes, onions and peppers. Simmer the vegetables over moderate heat until they become soft, add some chopped herbs to the sauce, then use a blender to puree the sauce until smooth.
9. Pour the sauce into the mold, place rings of vegetables on top of it, alternating them.
10. Sprinkle the dish with garlic and herbs, so you can grease it with a little oil on top. Cover the form with foil.
11. Preheat the oven to 180 degrees, place the pan in it and bake the dish for 40-60 minutes under foil, then remove the foil and bake the ratatouille for another 15-20 minutes.

Bon appetit!

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Properly serving a delicious vegetable dish to the table

We have presented to your attention a detailed method of how to prepare ratatouille. You can see a photo of this dish in this article. After the multicooker notifies you that its program has completed, lunch can be safely distributed among plates. It is advisable to serve it to family members or friends only in a hot (at best, warm) state. Additionally, vegetables can be flavored with fresh herbs or sprinkled with lemon juice. It is also recommended to present them with fresh dark or light bread. Bon appetit!

Let's sum it up

We talked about how you can prepare a vegetable stew called “ratatouille” yourself. However, it should be noted that the presented dish can be baked or stewed not only in an oven or slow cooker, but also on a regular kitchen stove. To do this, you need to use a deep saucepan. In this case, vegetables can be cut or placed in dishes not as described above, but in a chaotic order. In any case, this dish will turn out to be very satisfying. If desired, it can be additionally flavored with any seasonings and spices. This way you will get an even richer and more flavorful lunch, which will serve as an ideal dish for both everyday and special occasions. Try it and you will see this statement for yourself.

How to cook a dish in a slow cooker?

Ratatouille in a slow cooker is no longer a traditional recipe. Yes, and heat treatment occurs differently. But this does not make the dish at all inferior in taste to the classic one.

Required Products:

• one hot pepper and onion;
• two zucchini and eggplant;
• three tomatoes;
• a glass of dry white wine;
• 2 cloves of garlic;
• various herbs and spices;
• 2 tablespoons of tomato paste and the same amount of olive oil.

Cooking process:

1. All selected vegetables need to be cut into small pieces or as you like. If the vegetables are old, remove the skin and veins from them. Young ones can be cut immediately.
2. Grease the bowl with the specified amount of oil, place the prepared ingredients there, fill the contents with wine, tomato paste and season with various herbs and spices. Turn on the device for 60 minutes, setting the “Extinguishing” mode, and wait until everything is ready.