Classic ratatouille in the oven

Classic ratatouille in the oven was invented in the south of France, where fresh vegetables grow and ripen in abundance almost all year round. The name "ratatouille" can be literally translated from French as "mixed food", because the original dish was a mixture of sweet peppers, onions, garlic, zucchini, tomatoes and eggplants, stewed in a pot in the oven. In taste and appearance, this ratatouille strongly resembled lecho, but over time it changed into a puff casserole, as we remember from the cartoon of the same name.

Classic recipe for ratatouille with eggplant and zucchini

Ratatouille according to the classic recipe is now baked in the oven, but you can do it in a more traditional way - cook ratatouille in the oven, subject to its availability; in any case, you will get a tasty, nutritious and aromatic vegetable dish. And in order for it to “smell” of Provence - the south of France, add the following seasonings: fresh or ground tarragon, celery, basil, rosemary and thyme, sage, mint and savory.

1. 
   The classic recipe for ratatouille in the oven requires a filling, so make that first. Chop the peeled onion into cubes.
2. 
   Wash the bell pepper, remove the seeds and stem, and cut it into cubes.
3. 
   Keep half of 1 kg of tomatoes in boiling water for 3 minutes, then plunge into cold water so that the skin comes off easily; a cross-shaped cut will also help remove the skin. Next, cut the pulp into cubes.
4. 
   Heat vegetable oil in a frying pan and fry the onion in it for one to two minutes.
5. 
   Add peppers and tomatoes to the onions, fry these vegetables over medium heat, and then simmer under the lid for 7-10 minutes until they release their juice. Then turn off the heat, add salt to the vegetable sauce, add ground pepper and some Provençal herbs. If you wish, you can add a little sugar - it will be even tastier! When the sauce has cooled a little, mash it with a masher if you want a more uniform consistency, but you don’t have to do this.
6. 
   Cut the eggplants into circles no thicker than 5 mm.
7. 
   Cut the remaining tomatoes into the same circles as the eggplants. Use a very sharp knife, otherwise the center of ripe tomatoes may fall out, but this should not be allowed.
8. 
   Also cut young zucchini straight with the skin; remove the skin from old ones and remove the grains, and cut the pulp into half rings.
9. 
   Lightly grease a baking dish or deep frying pan with vegetable oil and place the sauce on its bottom.
10. 
    Place ratatouille on the sauce in layers: eggplant, tomatoes, zucchini, etc. Start laying out the vegetable circles from the center to the edges, moving in a spiral - this will turn out the most beautiful.
11. 
    Add a little salt, chopped garlic and Provencal herbs to taste to two or three tablespoons of vegetable oil, stir. The aromatic oil filling is ready!
12. 
    Brush the flavored oil over the top of the ratatouille. Bake vegetables under foil in an oven preheated to 180-190 degrees. Baking time – 60-70 minutes. Next, remove the foil and try the vegetables: if they are very soft, then bake the dish for another 5 minutes without foil so that it sets into a crust. If not, continue cooking the ratatouille under foil for 10-15 minutes. Ratatouille is served warm or hot; it is good as an independent dish or as a side dish for meat.

Bon appetit!

Delicious French ratatouille in the oven

Ratatouille in French can be prepared in the form of a mixed vegetable stew, which is stewed in the oven or on the stove over low heat, or you can put it in circles and bake - whichever you prefer. In general, ratatouille does not require any special culinary wisdom; the most important thing is to add a bouquet of Provençal herbs so that your dish is no different from the original.

Ingredients:

• Sweet pepper – 3 pcs.
• Eggplants – 2 pcs.
• Carrots – 1-2 pcs.
• Tomatoes – 3 pcs.
• Canned tomatoes – 1-2 pcs.
• Zucchini – 1-2 pcs. (depending on size).
• Onions – 1-2 pcs.
• Garlic - to taste.
• Salt - to taste.
• Ground black pepper - to taste.
• Provençal herbs - to taste.
• Butter – 50 gr.
• Vegetable oil – 2-3 tbsp. l. for filling.

Cooking process:

Step 1.Wash zucchini, eggplant, fresh tomatoes and cut into circles of equal thickness (3-5 mm).

Step 2. Peel the sweet pepper from the stalk and seeds, and peel the onion, cut them into cubes.

Step 3. Grate the carrots.

Step 4. Simmer onions, peppers and carrots in a frying pan, heating the butter. After 5 minutes, add chopped canned tomatoes, from which you first remove the skin. Simmer until soft.

Step 5. When this vegetable sauce has cooled a little, you can grind it into a paste using a blender or potato masher.

Step 6. Place the sauce in a baking dish and place all the vegetable circles on top in a spiral, moving from the center to the edges of the dish.

Step 7. Mix salt, ground pepper and dried Provencal herbs with vegetable oil, making a filling. By the way, the herbs can be fresh, but then they need to be finely chopped.

Step 8: Brush the herb butter over the top of the ratatouille using a pastry brush. You can also chop the garlic and sprinkle it over the ratatouille if desired.

Step 9. Bake the ratatouille under foil in a preheated oven (180-190 degrees). Next, you can remove the foil and bake the vegetables without foil for five minutes so that they get a little crust.

Step 10. Serve hot ratatouille in French style, sprinkled with fresh chopped parsley.

Bon appetit!

Advice: If you don’t want to make ratatouille out of identical vegetable circles, prepare it the way this dish was prepared in Provence several centuries ago. Place all the diced vegetables in a deep frying pan or saucepan, pour the sauce mixed with spices over them, and then simmer the dish over low heat until tender or bake in the oven.

Recipe with tomatoes, peppers, zucchini (without eggplant)

Ratatouille was originally a food of French peasants from the south of the country. Women added to it any vegetables grown in their gardens, as well as spices that grew in abundance in local meadows. You can now buy a mixture of such herbs in almost any large store; they are sold under the name “French herbs” or “Provencal herbs”.

Ingredients:

• Bell pepper – 2 pcs.
• Tomatoes – 5-6 pcs.
• Zucchini – 1-2 pcs.
• Onions – 3 pcs.
• Garlic - to taste.
• Salt - to taste.
• Sugar - to taste.
• Olive oil – 6-8 tbsp. l.
• Fresh parsley and basil - to taste.
• Ground red or black pepper - to taste.
• Spicy Provencal herbs - to taste.

Cooking process:

Step 1. Peel the bell pepper and onion and cut into cubes, then fry in a small amount of olive oil in a frying pan for 5 minutes.

Step 2. Add 2-3 tomatoes, also diced, to these vegetables. The skin can be removed from them, or you can leave them as is.

Step 3. Sprinkle the vegetables with salt, add a little sugar and herbs, simmer the vegetables under the lid until they soften.

Step 4. Place the stewed vegetables in a baking dish. They can be pre-blended in a blender until smooth, if you like this sauce better than vegetable pieces.

Step 5. The zucchini, remaining tomatoes and one onion need to be cut into rings.

Step 6. Crush the garlic through a garlic press, and finely chop the fresh basil and parsley.

Step 7. Add fresh herbs, garlic, a pinch of herbs and salt to the olive oil, stir.

Step 8. Place vegetable rings on the sauce, alternating them in a circle. Top the dish with herbed oil.

Step 9. Bake the ratatouille under foil at 190 degrees or a little less.Time – 1 hour (if necessary, reduce or increase the temperature). Cook the vegetables under foil until they are completely wilted.

Step 10. Serve the ratatouille hot with fresh wheat bread.

Bon appetit!

Simple and delicious ratatouille with cheese

Ratatouille with cheese is another variation of this tasty and light vegetable dish from the south of France, and the juicy cheese crust gives it extra aroma and taste. If calorie count is important to you, choose low-fat hard or soft cheese.

Ingredients:

• Cheese – 150 gr.
• Zucchini – 200 gr.
• Eggplants – 200 gr.
• Bell pepper – 200 gr.
• Tomatoes – 200 gr.
• Garlic - to taste.
• Olive oil – 50-70 gr.
• Ground pepper - to taste.
• Fresh greens - optional.
• French herbs - optional.
• Salt - to taste.

Cooking process:

1. First, all vegetables must be washed and dried on a paper towel.

2. Cut the eggplants into circles no thicker than 0.5 cm. Sprinkle them with salt to remove the bitterness, leaving for 20 minutes.

3. Then rinse the eggplant mugs under running cold water and squeeze them lightly with your hands.

4. Also cut zucchini and tomatoes into circles. The thickness of all cuts should be equal.

5. Cut the bell pepper into rings, removing the seeds.

6. Finely chop the garlic.

7. Press the vegetable circles and pepper rings together and place them in a spiral in a baking dish greased with vegetable oil. Alternate vegetables among each other.

8. Sprinkle salt, pepper and French herbs on top of the vegetables, or you can simply use one or two spices, for example, rosemary and basil or thyme and savory.

9. Pour vegetable or olive oil over the vegetables and sprinkle with garlic.

10. Bake ratatouille under foil in the oven (temperature - 190 degrees).Time - about an hour. Bake the dish until all the vegetables are evenly soft.

11. Sprinkle the finished dish with cheese and place in the oven under the grill for a couple of minutes until the cheese melts.

12. Hot ratatouille can be sprinkled with any fresh chopped herbs and eaten with fresh bread or as a side dish for a meat dish.

Bon appetit!

Ratatouille with potatoes in the oven

Ratatouille with potatoes can be prepared when the season for fresh vegetables has not yet arrived - in this case, potatoes will be its main and cheapest ingredient, and you won’t need much of everything else.

Ingredients:

• Small zucchini – 1 pc.
• Tomatoes – 4-5 pcs.
• Potatoes – 3-4 pcs.
• Onion – 2 pcs.
• Vegetable oil – 3-4 tbsp. l.
• Salt - to taste.
• Garlic - to taste.
• Dried basil - to taste.
• Fresh greens - to taste.
• Ground black pepper - to taste.
• Mixture of “French herbs” - to taste.

Cooking process:

1. Onion (you can replace it with any other onion at your discretion), finely chop half of the tomatoes and garlic.

2. Place them in heated vegetable oil in a frying pan and fry, stirring, until they release juice and are slightly stewed. You can remove the skin from the tomatoes in advance.

3. When the onion becomes translucent, add salt and season with the French Herbs mixture.

4. We will need large potatoes, peel them and cut them into circles 3-4 mm thick.

5. Cut the zucchini and remaining tomatoes into the same circles.

6. Place the vegetable frying on the bottom of the baking dish, which will have a consistency more like a thick sauce, and on top, place sliced ​​potatoes, tomatoes and zucchini in an overlapping spiral, alternating them.

7. Sprinkle the vegetables with salt, French herbs and finely chopped garlic.Pour vegetable oil on top, distributing it evenly.

8. Bake ratatouille with potatoes under a foil cover, oven temperature – 180-190 degrees. Baking will take about 1 hour, check the readiness of the vegetables, focusing on your oven: all vegetables should eventually become soft.

9. Eat ratatouille hot, sprinkled with fresh parsley.

Bon appetit!

Hearty ratatouille with minced meat

If you want a more filling dish than just roasted vegetables, then add minced meat to your ratatouille. The dish will turn out very tasty and moderately light, and therefore even the most inveterate lovers of counting calories will like it.

Ingredients:

• Minced meat – 400-600 gr.
• Onions – 2 pcs.
• Hard cheese – 150-170 gr.
• Eggplants – 2 pcs.
• Tomatoes – 3-4 pcs.
• Garlic - to taste.
• Salt - to taste.
• Ground black pepper - to taste.
• Provençal herbs - to taste.
• Vegetable oil - as needed.

Cooking process:

1. Cut clean and dry eggplants without tails into circles 0.5 cm thick. If they are bitter, sprinkle the eggplants with salt and let them sit for 20-30 minutes, then rinse with cold water and squeeze out the moisture.

2. Fry the sliced ​​eggplants in hot oil for 1-2 minutes on each side. There should be very little oil.

3. Add finely chopped onion to the minced meat, as well as salt, ground black pepper and Herbes de Provence seasoning.

4. Place a little minced meat on each eggplant circle and spread it.

5. Cut the tomatoes into circles.

6. Grease a baking dish with oil, and place the eggplants with minced meat and tomato slices in a circle, alternating them with each other.

7. Sprinkle everything with seasoning and salt to taste on top.

8.Bake this dish under foil in an oven already heated to 190 degrees. Time – about 50-60 minutes. Focus on your oven.

9. When everything is well baked, sprinkle the ratatouille with cheese, pre-grated on a coarse grater, and bake the dish again for a few minutes until the cheese has melted.

10. Ratatouille with minced meat is delicious hot or warm.

Bon appetit!

Classic chicken ratatouille recipe

Ratatouille with chicken or chicken breast fillet is a very rich and varied dish in taste, just ideal for lunch or dinner. Of course, don’t forget to season it with French herbs for flavor in order to preserve the national Provençal flavor.

Ingredients:

• Chicken fillet – 0.5 kg.
• Eggplant – 2 pcs.
• Zucchini – 1 small.
• Tomatoes – 5-6 pcs.
• Garlic - to taste.
• Onions – 2 pcs.
• Cheese – 150 gr.
• Olive oil - 50 gr.
• Ground black pepper - to taste.
• Spices "Provencal herbs" - to taste.
• Salt - to taste.

Cooking process:

1. Chicken fillet can be added here in the form of minced meat, as in the previous recipe, but you can also cut it into small pieces and beat it, sprinkle with spices and salt to taste.

2. Cut the eggplants into 3-4 mm circles and sprinkle with salt, let them release the juice so that the bitterness comes out. Next, rinse them with water and squeeze them out.

3. Chop the onion and half the tomatoes into cubes, and chop the garlic very finely. Then fry the vegetables in olive oil, stirring, and simmer a little so that they release their juice. At the end, salt the sauce and season with spices.

4. Also cut the zucchini and remaining tomatoes into thin slices. The zucchini should be young with a thin skin and without seeds. The old zucchini will have to be peeled from the inside and the skin removed from it, and then cut into halves of circles.

5.Next, pour the onion, tomato and garlic sauce into a refractory baking dish, place mugs of vegetables on top, between which place pieces of chicken fillet (or spread minced chicken on eggplant mugs in advance).

6. Sprinkle the ratatouille with salt, chopped garlic and Provençal herbs, grease lightly with olive oil (unscented sunflower oil can also be used).

7. Bake ratatouille with chicken in a baking dish under foil so that it does not dry out, but is well baked in the oven. Time – 60 minutes approximately, be more precise based on your oven. Temperature – 190-200 degrees.

8. Sprinkle the finished ratatouille with any grated cheese and return it to the oven for a short time until a cheese crust appears.

9. Eat the dish hot.

Bon appetit!

Step-by-step recipe for making ratatouille with mozzarella

Hard, smoked or soft mozzarella, which is more often found on sale than other types of this cheese, will be another excellent addition to vegetable ratatouille. The most delicious, aromatic ratatouille is, of course, produced during the ripening season of young vegetables, but it can be prepared at any other time of the year.

Ingredients:

• Mozzarella – 250 gr.
• Eggplants – 2 pcs.
• Tomatoes – 3-4 pcs.
• Bell pepper – 2-3 pcs.
• Zucchini – 1 pc.
• Vegetable oil – 2 tbsp. l.
• Provençal herbs - to taste.
• Dried basil - to taste.
• Fresh herbs - to taste.
• Garlic - to taste.
• Salt - to taste.

Cooking process:

1. Eggplants need to be cut into circles no thicker than 0.5 cm, sprinkle with salt and let them lie in a bowl for about 30 minutes to release the juice, along with which the bitterness will come out.

2. Next, rinse the salt from the eggplants with water, and squeeze the mugs with your hands and dry.

3. Also cut the bell pepper into circles, removing the seeds.

4.Chop the tomatoes and young zucchini (you can also use zucchini).

5. Chop the garlic finely.

6. Cut the mozzarella into the same circles as all the vegetables.

7. Grease a baking dish with any odorless vegetable oil.

8. Starting from the center of the mold, place circles of vegetables in it in a spiral, alternating them with slices of cheese.

9. Sprinkle everything on top with salt and Provençal herbs to taste, chopped garlic and dried basil (or fresh chopped). Lightly brush the top of the ratatouille with butter.

10. Cover the pan with foil.

11. Place the ratatouille in an oven preheated to 190-200 degrees and bake it until done, about 1 hour (a little less or more, depending on how your oven cooks).

12. Eat the dish hot, sprinkled with fresh chopped parsley or dill.

Bon appetit!

Simple and delicious ratatouille with cheese in the oven

Ratatouille baked in the oven is an excellent way to prepare vegetables, which is much better than frying and is not contraindicated for dietary nutrition. Classic ratatouille can always be varied by adding cheese, for example, lightly salted feta cheese: it goes perfectly with fresh and baked vegetables.

Ingredients:

• Cheese cheese – 150-200 gr.
• Eggplants – 1-2 pcs.
• Young zucchini – 1 pc.
• Fresh tomatoes – 3 pcs.
• Tomato sauce – 3 tbsp. l.
• Garlic - to taste.
• Any vegetable oil – 2-3 tbsp. l.
• Fresh basil - to taste.
• Provençal herbs - to taste.
• Salt - to taste.

Cooking process:

1. Eggplants for ratatouille are cut into thin circles (4-5 mm). Then put them in a bowl and sprinkle with salt. After some time, when these vegetables release juice, they need to be washed under running water and squeezed out of the liquid.

2.Cut fresh tomatoes and zucchini into the same circles; they should be young with thin skin that does not need to be peeled.

3. Chop the garlic as you would fresh basil.

4. You can grate the cheese or simply crumble it into fine crumbs with your hands if the cheese is very soft.

5. Grease the bottom of the ratatouille baking dish with a small amount of vegetable or olive oil, and then brush with tomato sauce.

6. In one layer, alternating overlapping mugs, place all the vegetables on the sauce.

7. Sprinkle them with garlic, Provençal herbs and salt, and grease them with a little oil.

8. Bake the ratatouille in the oven under foil so that it does not burn, but bakes evenly until soft. Temperature – 190-200 degrees, time – 50-60 minutes. Next, remove the foil and check the dish for readiness; if necessary, keep it in the oven under the foil.

9. At the very end, sprinkle the ratatouille with grated cheese and let it stand in the oven until the cheese melts slightly.

10. Serve the dish hot!

Advice: You can also prepare ratatouille with cheese in a slightly different way. Place half of the vegetables on the sauce, not overlapping, but in one even layer, add salt, season with herbs, then sprinkle with grated cheese, and place a second layer of vegetables on top, sprinkle again with salt, garlic, coat with oil and bake under foil until cooked.

Bon appetit!