Classic ratatouille in the oven, step by step recipe with photo

Ratatouille is a famous French dish made from fresh vegetables, flavored Provence herbs, olive oil and meaty tomato sauce. The homeland of the dish is Provence, a region in France. Ratatouille is very popular in Nice, where it is served in almost all restaurants and cafes. Today, ratatouille is considered one of the most sought-after vegetable dishes around the world. You can’t say that it owes its history to the poor. From everything that was grown in the garden, they tried to cook the most delicious food and used various tricks for this, using not only spices and additives, but also decorating the finished food very beautifully. Do you remember how beautiful the dish looked at the dish of Remy the mouse from the Disney cartoon called "Ratatouille"? The protagonist was cooking French ratatouille in the oven, beautifully laying vegetables cut into rings in a mold and baking them. And although many French chefs claim that classic ratatouille is cooked in a pan, in the oven the dish also turns out to be very tasty and very beautiful.

By the way, after the release of the Disney cartoon, ratatouille began to be ordered 4 times more often in cafes and restaurants. And we will cook a popular French dish according to the recipe of the protagonist, the mouse, at home. Of course, it is a pity that the mouse did not have step-by-step photos. And we have, and it greatly facilitates the process.

Ingredients:

• 700 g zucchini;
• 700 g eggplant;
• 200 g of sweet pepper;
• 1 kg sweet tomatoes;
• 400 g of onion;
• 2-3 medium cloves of garlic;
• a ring of hot red pepper;
• olive oil;
• 2-3 tbsp Sahara;
• several sprigs of parsley;
• 2-3 sprigs of basil;
• fresh or dried thyme;
• salt, pepper to taste.

How to cook ratatouille in the oven, step by step recipe with photos

1. We wash the eggplants, remove the tails, cut into rings of approximately the same thickness, approximately 3 mm. If the vegetables are old, the skin will be very tough and will need to be removed. This will not affect the taste of the dish at all, except for the appearance.

2. Put in a deep bowl, add salt and mix. Many people skip this point, which is found in almost every eggplant recipe, and in vain. Eggplants mixed with salt release juice with which bitterness disappears, and the vegetables themselves become softer and more palatable.

3. While the blue ones are undergoing the necessary procedure, we can do other vegetables. We clean and cut the onion.

4. Simmer it in a saucepan, a pan with a thick bottom and a non-stick coating or in a frying pan in a small amount of olive oil.

5. The fire should be minimal, no need to fry. The onion needs to be translucent.

6. For the sauce, choose 1 ugliest tomato. We make cuts on top of it and place the tomato in a deep bowl (described in detail in the ratatouille recipe in a pan). Pour boiling water over, stand for 5-10 minutes and drain the water. We clean the skin, cut the pulp of the tomato arbitrarily.

7. Add to the onion, mix.

8. We clean the Bulgarian pepper from seeds, rinse, cut into small cubes. Add to vegetables for sauce.

9. Salt, pepper, add hot pepper.

10. Mix thoroughly and simmer over low heat under a closed lid until the vegetables are soft.

11. At this time, cut fresh herbs: parsley, basil and thyme.

12. As you can see in the photo, the vegetable mass for the sauce has noticeably boiled down, and the vegetables themselves have released the juice and become very soft.

13. Puree the resulting mixture with a blender.

14. Since a lot of tomatoes are used to prepare a French dish, ratatouille is sour when baked in the oven. And sugar will help level the tomato acid, which we will add to the sauce to taste.

15. Remove the sauce from the heat, add greens and mix thoroughly. Taste and add more sugar if needed. The sauce should turn out a little sweeter, because there will be more tomatoes in the dish, the acid of which also needs to be cleaned up.

16. The sauce is ready. Pour about half into a baking dish.

17. Eggplant rings released juice. Drain it, rinse well and squeeze the eggplant.

18. Cut the zucchini into the same thin rings. If the fruits are young, we use them together with the peel, which contains many vitamins.

19. Cut the tomatoes into thin rings. Use fleshy and dense fruits so that they do not fall apart.

20. On a vegetable pillow, we lay out alternately chopped rings of vegetables, as the classic recipe with a photo provides. Even raw ratatouille looks very beautiful. Drizzle extra virgin olive oil on top, add salt and pepper.

21. Wrap in foil or cover the baking dish with a tight-fitting lid. Vegetables should simmer in the oven in their own juice. Bake in an oven preheated to 180 degrees for an hour and a half.

22. After the foil is removed.

23. Add garlic to the second half of the sauce, mix.

24. Grease with ratatouille sauce.

25. Return to the oven and bake for another 10 minutes, but no longer covering.

Classic ratatouille in the oven is ready. Most often it acts as an independent dish, but, in addition, it perfectly complements meat and fish. And if you serve a dish with fragrant baked eggplants, tomatoes and zucchini in a fresh baguette sauce, then you will be able to feel the real flavors of France. Enjoy your meal!

Ratatouille is a vegetable dish that gained popularity after the release of the cartoon of the same name. The main components of the recipe are eggplant, fresh tomatoes and zucchini. Vegetables are cooked in tomato sauce, due to which they soften, soak in plenty of juice and aroma.

The popular cartoon shows the author's serving of ratatouille, in which the ingredients are cut into equal circles and laid out in a circle. Today we will reproduce this method of serving and cook the sensational vegetable ratatouille in the oven - a recipe with a photo will make our task easier step by step!

Ingredients:

• eggplant - 2 pcs.;
• zucchini - 1-2 pcs.;
• fresh tomatoes - 3-4 pcs.;
• garlic - 2-3 teeth;
• vegetable oil - 5 tbsp. spoons;
• a mixture of herbs (basil, thyme, etc.) - 1/2 teaspoon;
• fresh parsley - to taste;
• salt, pepper - to taste.

For sauce:

• fresh tomatoes - 0.5 kg;
• bulb - 1 pc.;
• bell pepper - 2 pcs.;
• chili pepper (optional) - ½ pcs.;
• vegetable oil - 1-2 tbsp. spoons;
• salt, pepper - to taste.

Ratatouille recipe with photo step by step in the oven (classic recipe)

1. Let's start with the ratatouille sauce. After cutting off the stalks, as well as cleaning out all the seeds and removing the soft partitions, we place the bell peppers in the oven. We stand at a temperature of 220 degrees for about 30 minutes. When the vegetable skin begins to darken, remove the form from the oven.
   
2. Immediately put the hot peppers in a plastic bag so that they are steamed and softened.
   
3. Tomatoes are peeled. To do this, make cuts on the peel, pour the tomatoes with boiling water and leave for 5 minutes, then rinse with cold water. After such actions, the softened skin will be removed very easily.
   
4. Peeled tomatoes, cut out the stalk, chop into small cubes.
   
5. In a saucepan or small ladle, adding 1-2 tablespoons of vegetable oil, sauté finely chopped onions until soft. Next, add the tomatoes and, if desired, chopped hot chili. Simmer everything together for about 10 minutes.
   
6. Cooled sweet peppers, finely chopped, lay to the tomato mass. Sprinkle the vegetable mixture with salt, add the chopped parsley. To enhance the flavor, you can add a spoonful of tomato paste or ketchup to the sauce, but this is not necessary. We continue to keep the mixture on fire for another 5 minutes.
   

   How to bake ratatouille in the oven

7. Zucchini, eggplant and tomatoes, washed and dried, cut into thin circles. To get rid of bitterness, sprinkle chopped eggplants with salt and leave for 10 minutes, then rinse.
   
8. Spread the prepared sauce in an even layer in a round heat-resistant form. On top, alternating, spread the vegetable slices in a circle. Sprinkle lightly with salt/pepper.
   
9. Separately, we combine vegetable oil (5 tablespoons), finely chopped garlic and a mixture of herbs. We stir.
   
10. Lubricate the vegetable platter with fragrant oil. Covered with a sheet of foil, send the form to a hot oven. Bake for about an hour, maintaining the temperature at around 180 degrees.
    
11. Then remove the sheet of foil and brown the vegetables for 30 minutes. Taking it out of the oven, we supplement the ratatouille with fresh herbs.
    
12. Serve the vegetables warm along with the tomato sauce in which they were cooked.
    

Ratatouille is ready in the oven! Let's start tasting a popular dish. Enjoy your meal!

Ratatouille is a traditional French dish made from fresh vegetables. Initially, ratatouille was a dish of poor peasants that was prepared in the summer and eggplant was not included in it. Over time, eggplant began to be added. This recipe is not exactly traditional, but I really like it because of the low amount of calories. It is not only tasty, but also healthy.

For ratatouille, you will need fresh eggplant, zucchini, tomatoes, onions, garlic, Provence herbs, vegetable oil, salt, tomato juice.

First of all, prepare the sauce, for this we clean the onion, pepper and garlic.

Heat oil in a frying pan and fry finely chopped onion.

Finely chop the pepper and add to the onion.

Place the tomatoes in a blender along with the garlic.

Grind into puree.

Add to the vegetables in the pan.

Pour in the juice, you can salt and add a little pepper if desired. Mix and simmer until thickened.

In the finished sauce, add dry Provence herbs, mix, warm up and the sauce is ready.

Cut zucchini and eggplant into thin rings, you can use a slicer.

We also cut the tomatoes into rings.

Pour the sauce into a fireproof baking dish.

Alternating rings of zucchini, eggplant and tomato, tightly fill the form. It remains only to cover with a lid or foil and bake in the oven until cooked. The baking time depends on the volume of the form from about 40 minutes to an hour. Oven temperature 200 degrees.

Sprinkle the finished ratatouille with garlic and serve.

It's delicious cold too! Enjoy your meal!

Ratatouille is a hot vegetable appetizer made from zucchini, eggplant and bell pepper, reminiscent of lecho. Ratatouille also contains tomatoes, onions and garlic. A simple vegetable dish since the 18th century has been a traditional meal of poor French peasants who could not afford meat, so the name of the dish translates as "bad food", although in fact ratatouille is very appetizing and tasty. By the way, modern culinary specialists began to add eggplant to ratatouille - in the old French cuisine, only zucchini was used. The Italians call a similar dish caponata, the Spaniards - pista, the Hungarians - lecho, and for us ratatouille - vegetable stew. However, this appetizer is distinguished by some cooking features, due to which it is considered an aristocratic dish worthy of decorating the menu of any European restaurant.

How to cook ratatouille at home

There are many recipes for how to cook. Different chefs offer their own versions of this gourmet dish. Some chefs fry zucchini and eggplant separately, and use the remaining vegetables to prepare a sauce, which is poured over the fried vegetables and baked in the oven. Other chefs roast all the ingredients of ratatouille separately so that they show their taste to the maximum, and then mix them and season them with spices and herbs.

There is another way of cooking - when the vegetables are chopped, laid out in a mold and baked. However, it should be recognized that the original recipe did not involve such complex culinary techniques, because ordinary peasants had no time to grind and fry vegetables, as well as prepare sauce, and ovens were rare in the villages. If you want to learn how to make a real peasant ratatouille at home according to the original recipe, then it is simple - all the vegetables are stewed together, while there should be so many of them that it is enough for the next day.

Preparing vegetables

Modern chefs have moved far away from the classic recipe - they add many additional ingredients to ratatouille, such as pumpkin, potatoes, mushrooms, pasta, rice, cheese, meat and seafood. In the process of preparing this dish, you can show miracles of ingenuity and get a new dish every time.

The variety of ratatouille recipes has one thing in common - this appetizer is prepared very quickly and easily, so housewives all over the world include ratatouille in their family's daily menu so as not to spend a lot of time cooking and delight loved ones with tasty, healthy and hearty dishes.

Vegetables for ratatouille are cut into large pieces or circles, and only fresh vegetables should be taken, and not frozen. The skin must be removed from the tomatoes, otherwise it will bring dissonance to the delicate texture of the dish. For this reason, only firm and not very juicy tomatoes that can be diced are suitable for ratatouille. It is better to take unripe zucchini or squash so that you do not have to remove the seeds and cut off the thick peel. Bulgarian peppers are usually cut into strips, and the onion is finely chopped.

Ratatouille step by step: roasting vegetables

It is customary to fry vegetables in high-quality olive oil - first put onions and garlic in a pan, fry them until golden brown, then add all the other vegetables, except for tomatoes. The vegetables are simmered over low heat until they become soft, then salt and Provence herbs - rosemary, basil, mint, thyme, oregano, thyme, marjoram, sage and fennel are added to them.

Fragrant spices give ratatouille a unique taste and make it different from the usual vegetable stew. Perhaps this is the main secret of the French appetizer, which is served hot or cold with a fresh fragrant baguette and dry red wine. Modern culinary specialists prepare ratatouille with rice, chicken, mushrooms, eggs, cheese, potatoes, serve it as a filling for pancakes and sandwich mass.

Ratatouille has another unusual feature - it should not be prepared in advance, as this affects the taste of the dish. In extreme cases, you can fry vegetables without tomatoes, which are best added just before serving the dish. The fact is that the acid contained in tomatoes makes vegetables pale and deprives them of the sweetish taste characteristic of ratatouille.

Ratatouille with pasta

This appetizer can become an independent dish if you cook it with pasta. Wash and dice 1 large eggplant, 2 medium squash, 1 onion and hot red pepper. Grind 400 g of tomatoes in their own juice in a blender along with fresh basil.

Preheat the oven to 190-200 ° C, put onion and eggplant on it, pour 2 tbsp. l. olive oil, pepper and salt. Bake vegetables for 15 minutes, and then add pepper, squash and another 1 tbsp. l. oil, salt again, pepper and bake for another 30 minutes.

At this time, boil 450 g of pasta, bring to a boil tomato puree with chopped garlic clove, cook for 4 minutes over low heat and mix the finished sauce with pasta and baked vegetables. Before serving, sprinkle ratatouille with 100 g of grated parmesan and enjoy an exquisite dish worthy of the title of delicacy!

Ratatouille with cheese

Cook with ease with, which will serve for a long time and delight with bright colors. The form can be used in the microwave, wash in the dishwasher. They are also designed for baking or storing food in the refrigerator.

On our website, various ratatouille recipes are published, which will come in handy if we cook at home. Novice housewives who are just learning new culinary techniques can find a ratatouille master class and repeat it at home. Why go to restaurants when home tastes better?

Popular at dinner parties in the 1980s, Ratatouille always gave the impression of some ancient peasant cuisine. In fact, it has been so since the middle of the 18th century.
Today, there are a huge number of variations in the preparation of Ratatouille, however, like other dishes. It all depends on which Ratatouille recipe the chef chooses, but it's still important to keep a certain foundation in the preparation of this dish.

The Ratatouille recipe gained its current fame thanks to the cartoon of the same name, where the rat chef plays the main role. However, few people know that this cartoon is based on the classic Ratatouille recipe by American chef Thomas Keller. It is his version of the nominal recipe that allows the rat to hit France's toughest restaurant reviewer.

Our Ratatouille recipe is very similar in its basis to that "Ratatouille" from the famous cartoon. And we are happy to share it with you.

Classic Ratatouille recipe: a Provencal dish on your table

Ingredients:

• Vegetable oil - 50 ml
• Onion - 2 pieces of medium size
• Garlic - 3 cloves
• Carrots - 1 large piece
• Bulgarian pepper - 2 pieces of medium size
• Tomatoes - 6 pieces of medium size
• Eggplant - 3 small
• Zucchini -2 small
• Basil -1 sprig
• Parsley
• Bay leaf
• Ground black pepper

Cooking:

1. Select and prepare vegetables. Peel the onion and garlic from the husk. Wash vegetables thoroughly. The classic Ratatouille recipe calls for a vegetable sauce.

2. And we'll start with the sauce. grind one onion and garlic with a blender. Put the pan on the fire and heat the vegetable oil in it. Then fry the onion and garlic.

3. While the onion is also fried in a blender, chop the carrots and bell peppers. The onion should take on a golden hue.

4. Add carrots and bell peppers to skillet with onions. And stir-fry for 5 minutes.

5. In the meantime, take care of the tomatoes, we'll need them for now. two. In our case, we chopped the rest of the bell pepper and tomatoes in a blender. And, after the carrots, they sent the tomatoes into the pan.

6. Once the vegetables release their juices, simmer them for about 10 minutes.

7. Cut up the basil. And add basil, bay leaf, salt and pepper to the vegetable sauce. Remove the skillet from the heat and cover with a lid. The sauce is ready.

8. Now we proceed to the main vegetables of our dish. Cut the eggplant into circles and soak them in salted water for a while to eliminate the bitterness.

9. Cut the same as the eggplant, four tomatoes in circles and lightly salt them too.

10. Cut the zucchini next and sprinkle lightly with salt.

11. And finally, cut the onions into rings.

12. The classic vegetable Ratatouille recipe is cooked in the oven at a temperature of 180-200 degrees. Therefore, when all the vegetables are prepared, take a heat-resistant dish, baking sheet or other dish in which you plan to bake Ratatouille. Visually divide the vegetable sauce in half and place one part of the sauce on the bottom of the dish.

13. The entire bottom should be covered with an even layer of sauce. Now, sequentially lay out the vegetables: an eggplant circle, a tomato, a zucchini, an eggplant again, and so on, until you fill the entire space. Occasionally laying layers of onion rings in order for the onion to give extra juice and rich flavor.

14. After that, put the second part of the sauce on the vegetables. And you can send the future Ratatouille to a preheated oven. Now you can relax and have a cup of aromatic tea or coffee.

16. After 30-40 minutes Ratatouille is ready!

This Ratatouille recipe is quite simple and relatively quick to prepare, and the Ratatouille itself turns out to be very tasty and satisfying.

Serve Ratatouille warm, as an independent dish or as a side dish for meat. You can cook this wonderful dish both in summer and all year round. Ratatouille is a vegetarian dish and is perfect in quality.