Ratatouille (Classic)
by Editorial Staff
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, and garlic.
Cook:1 hour 25 minutes
Servings:4
Ingredients
- Tomatoes (small) – 5 pcs.
- Zucchini (medium) – 1 pc.
- Bulgarian pepper – 1 pc.
- Onions, young – 2 small + 1 medium
- Garlic – 5-6 cloves
- Olive oil – 8-9 tbsp
- Provencal herbs – 1 teaspoon
- Fresh dill – 5-6 branches
- Fresh parsley – 5-6 branches
- Salt to taste
- Ground black pepper – to taste
Directions
- Bell peppers, 2 tomatoes, 2 small young onions, wash and chop finely.
- Fry chopped vegetables for the sauce in a pan with olive oil (3 tablespoons), over high heat. Then simmer the sauce over low heat for 10 minutes, season with salt and pepper. Stir vegetables periodically.
- Peel and chop the garlic (using a fine grater or garlic press). Wash greens and chop finely.
Pour olive oil into a separate bowl. Send garlic, herbs, Provencal herbs, salt, pepper there. Mix the dressing well. - Preheat the oven to 180 degrees. Put the slices of vegetables overlapping the sauce, alternating between courgette, tomatoes, and onions. Drizzle the dressing over the top.
- Cover the ratatouille with foil on top. Bake vegetables in a preheated oven for about 40 minutes. Then turn off the heating and let the dish “reach” in the cooling oven for 10 minutes.
- Remove the foil from the finished dish, let the baked vegetables cool slightly. Ratatouille can be served as a side dish or as a separate dish.
Enjoy your meal!
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