Oven – Ratatouille
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- olive oil
- 250 g minced meat, mixed
- 1 onion (s)
- 4 medium potato (s), (waxy)
- 1 small eggplant (s)
- 1 zucchini
- 1 bell pepper (s), (red)
- 1 clove garlic
- 50 g cheese, for ratinatin
- 1 large can (s) tomato (s), peeled
- 1 cm harissa, from the tube
- 1 tablespoon tomato paste
- 1 tablespoon ajvar, (mild)
- 1 glass red wine, (dry)
- 1 teaspoon, leveled vegetable stock, (granulated)
- salt
- pepper
- cumin
- 1 teaspoon, sprinkled thyme, dried
- 1 teaspoon, dried rosemary
- 1 teaspoon, leveled oregano, dried
Print Recipe
Pin Recipe Instructions
- Sear the minced meat in a high pan with a little olive oil while cutting all the vegetables into bite-sized pieces.
- Add the onion to the minced meat and sauté until translucent. Then add the potato pieces and fry a little. Now the other vegetables (peppers, zucchini and aubergine) are added one after the other and seared briefly. Cut the garlic into very small pieces (if you prefer, you can also press it) and add.
- Deglaze everything with a glass of dry red wine, stir in the vegetable stock and then let it reduce until the liquid has almost completely disappeared.
- Now a can of peeled tomatoes and the liquid are added, whereby the peeled tomatoes have to be cut into smaller pieces beforehand. Tomato paste, harissa and ajvar, salt, pepper and a little cumin are added. Ajvar is a paprika cream in a glass and harissa is a very hot spice paste from a tube - you get these ingredients in large supermarket chains.
- Reduce everything for about 5 minutes over a medium heat, whereby the vegetables do not have to be completely cooked yet. Now grind thyme, rosemary and oregano one after the other between the palms of your hands and add.
- Wipe a baking dish with a little olive oil and a paper towel so that a thin film of oil is formed. Pour the contents of the pan into the baking dish and sprinkle everything with more or less cheese as desired.
- Let it get crispy brown in the oven at approx. 180 ° for 15-20 minutes.
- You can eat the dish without any other side dish - but it is very tasty if you dip baguette in the sauce with it.
Also Like
The perfect ratatouille in oven recipe with a picture and simple step-by-step instructions. More...
In summer, a bright, very tasty, and very aromatic dish – ratatouille. Ingredients Eggplant – 600 g (2 pcs.) Zucchini – 600 g (2 pcs.) Tomatoes – 1 kg (7 pcs.) Onions – 150 g (2 pcs.) Bulgarian pepper – 400 g (4 pcs.) Garlic – 4 cloves Olive oil – 100 ml ...
In summer, a bright, very tasty, and very aromatic dish – ratatouille. Ingredients Eggplant – 600 g (2 pcs.) Zucchini – 600 g (2 pcs.) Tomatoes – 1 kg (7 pcs.) Onions – 150 g (2 pcs.) Bulgarian pepper – 400 g (4 pcs.) Garlic – 4 cloves Olive oil – 100 ml ...
Ratatouille is a recipe for a win-win summer side dish. Ratatouille is also good as an independent dish. Cook: 1 hour 20 minutes Servings: 4 Ingredients Zucchini – 1 pc. Eggplant – 1 pc. Tomatoes – 3-4 pcs. Garlic Olive oil Directions Cut the courgettes a...
The perfect colorful ratatouille recipe with a picture and simple step-by-step instructions. More...
The perfect creamy ratatouille recipe with a picture and simple step-by-step instructions. More...
The perfect feta ratatouille recipe with a picture and simple step-by-step instructions. More...
The perfect `bloody` ratatouille recipe with a picture and simple step-by-step instructions. More...
The perfect lentils – ratatouille recipe with a picture and simple step-by-step instructions. More...
The perfect maultaschen ratatouille recipe with a picture and simple step-by-step instructions. More...
The perfect antonia ratatouille recipe with a picture and simple step-by-step instructions. More...
I suggest you prepare a classic ratatouille recipe. Eggplants are added to modern ratatouille, but my family doesn’t like them very much, so I always come back to the original recipe for this French dish – from tomatoes, zucchini, bell peppers, onions, an...
Ratatouille is said to have started to be cooked in France in the 18th century, but this vegetable dish only began to gain popularity decades ago. The basis of any ratatouille is vegetables – bell peppers, zucchini, eggplants. Cook: 40 mins Servings: 4 In...
The perfect ratatouille in steamer recipe with a picture and simple step-by-step instructions. More...
The perfect ratatouille jérôme recipe with a picture and simple step-by-step instructions. More...
The perfect ratatouille rice recipe with a picture and simple step-by-step instructions. More...
The perfect ratatouille – salad recipe with a picture and simple step-by-step instructions. More...
The perfect ratatouille salad recipe with a picture and simple step-by-step instructions. More...
The perfect ratatouille sauce recipe with a picture and simple step-by-step instructions. More...
The perfect ratatouille schnitzel recipe with a picture and simple step-by-step instructions. More...
Comments for "Oven – Ratatouille"
 |
 |
 |
 |
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below
|
|
|
|