Ratatouille (French Baked Vegetables)
by Editorial Staff
Ratatouille – French baked vegetables. A simple recipe for a vegetable dish. A very healthy, dietary, vegetarian dish made from zucchini, eggplant, tomato, pepper. Great idea for a summer menu.
Ingredients
- Zucchini – 1 pc.
- Eggplant – 1 pc.
- Tomato – 1 pc.
- Zucchini – 1 pc.
- Bulgarian pepper – 1 pc.
- Garlic – 3 cloves
- Vegetable oil – 20 g
- Salt to taste
- Black pepper – to taste
- Oregano – to taste
Directions
- To begin with, we divide all vegetables into two parts. One part will go for baking, incl. tomato, and the other into slices.Season vegetables for baking with vegetable oil and salt. Preheat the oven to 180 degrees.
- Put the vegetables on a baking sheet covered with foil and bake in the oven. The tomato will cook faster, so start by 6 minutes.
- Cut the remaining zucchini, eggplant, and zucchini into thin slices, about 3-4 mm each.
- We lower all the vegetables in the same marinade where the vegetables for baking were marinated. Add more vegetable oil and some oregano salt. Mix well.
- After the tomato is baked (within 5-6 minutes), take it out of the oven. Put the rest of the vegetables back in the oven for 5 minutes at a temperature of 210 degrees. Remove the skin from the tomato.
- We take out the zucchini and eggplant from the oven. We peel them. Zucchini and peppers still need to be baked.
- We interrupt all baked vegetables with a blender. Add 2 cloves of garlic and interrupt again.
- Grease the mold/pan with vegetable oil. We spread the mass of baked vegetables. Align to the surface.
- We start assembling the ratatouille dish. We spread the sliced vegetables in layers on the vegetable mass, in turn. Sprinkle with vegetable oil, add black pepper, oregano, and grated garlic. We put the vegetables to bake in the oven, covered with foil, at 200 degrees for 22 minutes.
- Serve ready-made vegetable ratatouille to the table.
Enjoy your meal!
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