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Ratatouille classic recipe in the oven
Ratatouille classic recipe in the oven is incredibly popular during the vegetable ripening season among lovers of French cuisine. Due to its simplicity of preparation, the dish has become known far beyond the borders of France. Prepared according to the classic recipe, Ratatouille in the oven is suitable for a family dinner and a festive table. This lean recipe also fits perfectly into the menu for vegetarians and people observing fasting.
Ingredients
Show ingredients
- eggplant – 500 g;
- zucchini – 500 g;
- tomatoes – 500 g.
For the sauce:
- carrot – 300 g;
- tomatoes – 400 g;
- onion – 1 large (or 2 medium);
- bell pepper – 3 – 4 pieces;
- garlic – 3 – 5 cloves.
Spices:
- black pepper (ground) – 1.5 tsp;
- thyme – 1 tsp;
- rosemary – 1 tsp;
- basil (fresh or dry) – 2-3 sprigs;
- salt – 1 tsp;
- sugar – 2 tsp;
- vegetable oil.
Preparation
- Prepare all the ingredients in advance, wash, peel if necessary.
- Also, you will need spices from the list.
- Start preparing the vegetable appetizer with a delicious sauce. Cut a cross into the tomatoes, place them in a deep bowl, and pour boiling water over them, leaving them for a minute or two.
- After blanching, the tomatoes are easy to peel.
- Cut the tomatoes arbitrarily and transfer them to a deep bowl.
- Cut the bell pepper in half, remove the seeds and stems.
- Send the peppers to the pan to fry, to remove the thin skin. Peppers can also be baked in the oven wrapped in foil.
- Cut the pepper arbitrarily and transfer it to a bowl.
- Peel and chop the carrot and onion arbitrarily.
- Place in a frying pan with vegetable oil and stew for about fifteen minutes. Transfer the prepared vegetables to the pan with the carrot and onion.
- Add salt and spices. Cover the pan with a lid, turn off the stove. Leave the ingredients for five to ten minutes under the lid so that the spices release their aromas.
- In the frying pan, blend the stewed vegetables with a blender until smooth. The sauce for ratatouille is ready; we move on to preparing the next vegetables.
- Cut the eggplants into thin slices. This can be done simply with a knife or with a vegetable slicer. Also prepare the zucchini. Cut the tomatoes into thin slices using a knife.
- Spread the prepared sauce on the bottom of the dish. It will serve as a 'pillow' for the vegetables.
- Alternating eggplant, zucchini, and tomato, lay the vegetables in the dish.
- Fill the entire dish with vegetables. Season with salt and pepper. Chop two to three cloves of garlic with a knife or crush them through a press, and add them to the vegetable dish. Lightly drizzle the vegetables with vegetable oil.
- Cover the vegetable dish with foil and place it in a preheated oven for one hour, t-180⁰ C.
- After one hour, remove the foil and leave the dish uncovered for another fifteen minutes.
- According to the classic recipe, Ratatouille in the oven is ready; add herbs to the dish and serve it on the table.
I recommend making ratatouille in the oven. This traditional vegetable dish from Provençal cuisine will not leave vegetable stew lovers indifferent. Now, when the vegetables are still young, it is the perfect time to prepare it.
