European cuisine is famous for its culinary masterpieces: everyone is very fond of pizza, pasta, eclairs, cream soups. Another popular dish is a specially made vegetable stew. Ratatouille - what is it, how to cook and what to serve with? After learning about a French dish and looking at the photo, you clearly want to cook it yourself at home as soon as possible.

What is ratatouille made from?

Ratatouille is a dish made from vegetables with the addition of Provencal herbs. The composition includes zucchini, tomatoes, eggplants, onions, bell peppers. In essence, this is an ordinary Hungarian stew, but it is prepared in a special way. Ratatouille is famous for the fact that it includes vegetables that are combined with each other, so if you follow the recipe and maintain proportions, then the taste of ratatouille will turn out to be perfect. In addition, the result looks very beautiful in the photo.

History of the dish

The French vegetable dish ratatouille (ratatouille - French) was invented long ago in Nice, where peasants served such a stew with meat, fish or poultry. It was prepared from what was gathered in the garden, so it was considered a very budgetary way to feed the whole family. Gradually, the dish began to be served in wealthy homes. Today, ratatouille can be seen on the menu of even the most expensive restaurants, because this French dish is deservedly one of the most delicious side dishes that goes well with poultry, meat or fish.

How to make ratatouille

The peculiarity of making ratatouille is that the vegetables are cut into thin rings and then carefully folded into a baking dish. The dish not only turns out to be very tasty, but also beautiful, as evidenced by photos of culinary recipes, so you can even serve the stew on a festive table. The dish was invented by the peasants, and they had no idea that someday ratatouille would become a classic French vegetable stew. The cooking process is easy, does not require much experience and any exquisite seasonings: everything is very simple and fast.

Ratatouille recipes

There are several ways to cook ratatouille at home. Among them, the most popular is the classic one, where only vegetables are the main ingredients. In addition to it, there are also variations of the recipe, where cheese, potatoes, and various sauces are added to give vegetables a special taste. Choose the method you like and try to prepare a real French dish.

• Time: 30 minutes.
• Servings Per Container: 5 Persons.
• Purpose: for breakfast.
• Cuisine: French.
• Difficulty: easy.

The classic version of ratatouille cooking is known to almost all housewives and chefs in Europe. In our country, it is gaining popularity due to its ease of process. In addition, the products necessary for cooking can always be found in the store, and in the summer, they can be completely collected from the garden. It is not necessary to bake vegetables until they are very soft: monitor the condition of the vegetables and remove them from the oven whenever you want.

Ingredients:

• tomatoes - 6 pcs.;
• zucchini - 1 pc.;
• bell pepper - 1 pc.;
• eggplant - 1 pc.;
• garlic - 2 cloves;
• onion - 1 pc.;
• olive oil - 50 ml;
• salt, pepper - to taste;
• Provencal herbs.

Cooking method:

1. Rinse and dry vegetables well.
2. Prepare the sauce: Dice 2 tomatoes, onion, garlic. Fry in a preheated pan with butter, then cover and simmer until a sauce is obtained.
3. Cut the rest of the vegetables into slices.
4. Pour the resulting sauce into the mold.
5. Put chopped vegetables overlapping on top, alternating with each other.
6. Mix Provencal herbs with olive oil and pour over vegetables.
7. Put in an oven preheated to 180 degrees and bake for 1 hour.
8. If you don't like very soft vegetables, then shorten the baking time if desired.

With cheese

• Time: 30 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 1200 kcal.
• Purpose: for breakfast.
• Cuisine: French.
• Difficulty: easy.

Another original way to prepare ratatouille is with cheese. The dish turns out to be tasty, more satisfying and high-calorie, but not enough to refuse it for those who are afraid to gain extra pounds. It is better to use hard cheese: this will make it easier to grate and sprinkle. Vegetables for the sauce can be pre-chopped in a blender, and then stewed in a pan.

Ingredients:

• zucchini - 2 pcs.;
• eggplant - 1 pc.;
• bulgarian pepper - 2 pcs.;
• tomato - 6 pcs.;
• onion - 1 pc .;
• garlic - 2 cloves;
• hard cheese - 150 g;
• olive oil - 50 ml;
• wine vinegar - 1 tsp;
• thyme;
• thyme;
• salt, pepper - to taste;
• Provencal herbs.

Cooking method:

1. Chop two tomatoes, onion, garlic in a blender.
2. Add a couple of drops of olive oil to a preheated pan and simmer the sauce for 5 minutes, adding a teaspoon of vinegar.
3. Cut vegetables into thin rings.
4. Put the stewed sauce in a mold and spread the vegetables overlapping on top of it in turn.
5. Mix the olive oil with the herbs of Provence and season the vegetables.
6. Top with a sprig of thyme and thyme.
7. Place the dish in the oven at 180 degrees and bake for 45 minutes.
8. Grate the cheese on a coarse grater.
9. After 45 minutes, take out the almost finished ratatouille, sprinkle with grated cheese and put back to bake.
10. After 15 minutes, you can serve the finished side dish to the table.

With potatoes

• Time: 30 minutes.
• Servings Per Container: 5 Persons.
• Calorie content: 1200 kcal.
• Purpose: for breakfast.
• Cuisine: French.
• Difficulty: easy.

In Russia, traditional recipes are often altered to match those products that can always be found at hand. So potatoes were added to the ratatouille, which did not spoil the taste at all, but only made the dish more satisfying. The potatoes must first be boiled until half cooked, otherwise there is a possibility that it will not be baked in the specified time. This ratatouille recipe is perfect as a vegetarian dinner or lunch, a side dish with meat or fish.

Ingredients:

• zucchini - 2 pcs.;
• eggplant - 2 pcs.;
• tomatoes - 6 pcs.;
• medium potatoes - 6-7 pcs.;
• spices, salt, spices - to taste;
• fresh tomatoes - 5-6 pcs.;
• onions - 0.5 pcs.;
• garlic - 3 cloves;
• salt, sugar, dry basil - to taste.

Cooking method:

1. Rinse the potatoes and cook directly in their uniform. Salt the water a little and note the time after it boils. Enough 5-7 minutes - it is not necessary to cook the potatoes until tender.
2. Cut eggplants, zucchini, tomatoes into thin slices.
3. Cool the almost finished potatoes and cut into thin slices, like the rest of the vegetables.
4. Grind the tomatoes in a blender.
5. Put the resulting puree on the fire, add finely chopped garlic, onion, salt, sugar.
6. Bring the sauce to a boil, cool slightly.
7. Pour the prepared tomato sauce into the bottom of the baking dish.
8. Put chopped vegetables in a mold on the sauce in turn, you can do it in color to make the dish look bright.
9. Sprinkle everything with basil.
10. Cover the form with foil on top, send the vegetable ratatouille to the oven, preheated to 180 degrees.
11. Bake until tender, about 25-30 minutes.

Video

There are dozens of different ways to make ratatouille delicious. Recipes can differ in the amount and composition of vegetables, cutting method and sauce. Someone adds potatoes or squash, someone prepares sauce for ratatouille from tomato paste or sour cream. Today I propose to prepare a classic ratatouille - without onions and without frying vegetables. Zucchini, eggplant, peppers and tomatoes will be baked in the oven, and I use half of the baked vegetables to make the sauce. It will turn out to be a light, dietary dish, with a minimal addition of vegetable oil. A great option for those who save time and count calories. And the recipe for ratatouille, painted in steps and illustrated with a photo, consider an additional bonus to the pleasure of trying an exceptionally delicious dish!

Cooking time: 40 minutes / Output: 2 servings

Ingredients

• eggplant 1 pc.
• zucchini 1 pc.
• bell pepper 1 pc.
• tomatoes 2 pcs.
• garlic 1 tooth.
• salt 0.5 tsp
• a mixture of Provencal herbs 3-4 chips.
• vegetable oil 1 tbsp. l.
• basil to serve to taste

Preparation

The first step is to wash all the vegetables. I cover a baking sheet with foil and put the tomatoes on it. I peel the seeds from the pepper, remove the stalks from the zucchini and eggplant. Then I cut them into two equal parts - I bake half for the sauce, and the remaining raw vegetables will then be cut into slices. On a baking sheet I straighten the halves of the zucchini, eggplant and pepper, lightly sprinkle everything with vegetable oil and sprinkle with salt.



I put a baking sheet with vegetables in the oven, preheated to 200 degrees, and bake them until tender. The tomatoes will soften in about 10 minutes, the peppers and eggplant in 15 minutes, the zucchini in 30 minutes.



Remove the skins from the baked vegetables and then place them in the blender bowl. I also add a clove of peeled garlic there.



I interrupt everything until smooth in 10 seconds at medium blender speed. The result is a thick and aromatic ratatouille sauce without onions.



Cut the remaining raw halves of vegetables into thin circles. I fill with 0.5 tbsp. l. vegetable oil, salt and a mixture of Provencal herbs.



First, pour the sauce into the baking dish. Then I spread the chopped raw vegetables on top, alternating zucchini, eggplant and pepper.



Sprinkle lightly with oil on top and sprinkle with a mixture of Provencal herbs. I send the form into an oven preheated to 200 degrees and bake the ratatouille for 35-40 minutes. If your vegetables are not cut as thinly as mine, you can cover the top with foil (I do not cover).



Just before serving, I add some more pressed garlic and garnish the ratatouille with fresh basil leaves. And that's all, you can try!

Ratatouille is a famous vegetable dish, whose homeland is France, or rather Provence, a historical region in the southeast of the above-mentioned country. But ratatouille is especially popular in Nice; this dish can be tasted in almost all cafes and restaurants. The ratatouille is usually cooked in a frying pan, in this case the vegetables are cut into cubes or strips and fried in olive oil until half cooked (al dente). Then the vegetable dish is dressed with seasoning sauce. But a French dish baked in the oven comes out very beautiful and tasty. It was such a ratatouille that was cooked by the mouse chef Remy in the Disney cartoon of the same name. The recipe below is an authentic copy of that ratatouille, and after the release of this cartoon, the number of orders of ratatouille in cafes and restaurants increased by about 4 times.

The basis of ratatouille is always eggplants, zucchini and tomatoes. Vegetables cut into thin rings are slowly baked, but rather stewed in a sauce of bell peppers, onions, tomatoes and garlic with the addition of olive oil. The dish is flavored with aromatic dried thyme, piquant garlic, allspice basil and freshly ground black pepper.

Ingredients:

• eggplant - 2 pcs.;
• zucchini - 1 pc.;
• tomato - 1 kg (2 pcs. for slicing and 3 pcs. for sauce);
• onions - 2 medium pieces;
• sweet red pepper - several rings;
• garlic - 4 cloves;
• basil - ½ bunch;
• thyme, fresh or dried - 1 tbsp. l .;
• extra virgin olive oil - 5 tbsp. l .;
• ground black pepper and salt - to taste.

Ratatouille at home in the oven, recipe.

1. Wash and dry the bell peppers. Wrap it in foil so that there are no holes. Place it wrapped in foil in a baking dish.

2. Preheat the oven to 180 ° C. Place the pepper pan on the top shelf of the oven and bake for 30 minutes.

While the pepper is cooking, chop up the rest of the sauce ingredients. Peel the onions and garlic cloves. Peel the onions and cut them into small cubes.

3. Cut two cloves of garlic into thin slices.

4. Wash the tomatoes. Set half of the tomatoes aside. Cut each of the remaining ones with a sharp knife crosswise.

5. Boil water in a saucepan. Dip the cut tomatoes in boiling water for 30 seconds.

6. Then remove the tomatoes from the pan with a slotted spoon and peel them.

7. Cut the tomato pulp into slices of any shape, during the preparation of the sauce they will boil anyway.

8. Remove the baked pepper tin from the oven. Unroll the foil gently and let the pepper cool slightly. Peel the fruit, cut the pulp into strips or cubes, it doesn't matter either.

9. In a frying pan, heat 2-3 tbsp. l. good quality olive oil, then add all the onions and the garlic slices.

10. Brown over low heat, stirring occasionally.

11. Add the peeled and chopped bell peppers and tomatoes to the skillet. Simmer everything over low heat, stirring occasionally, for 7 minutes.

12. Season with dried thyme, ground black pepper and salt. Mix well.

13. Transfer the vegetable mixture to the bowl of a blender or food processor. Use a blender to puree everything until creamy.

14. Pour in another 2 tbsp. l. extra virgin olive oil and stir.

15. Place 2/3 of the sauce in a large round baking dish.

16. Wash the zucchini and eggplants and remove the stalks. Cut the previously set aside tomatoes, courgette and eggplant into thin slices of 3-5 mm.

17. Arrange the vegetables in a mold, alternating the vegetable slices in concentric circles towards the center.

18. Wash and dry the basil. Tear off the leaves from the branches and chop them finely. Finely chop the remaining 2 cloves of garlic.

Sprinkle with chopped garlic and basil.

19. Drizzle with the remaining sauce.

20. Preheat the oven to 180 ° C. Cover the tin with a sheet of foil, place on the top shelf of the oven and bake for 1 hour.

After the specified time, the delicious French ratatouille will be ready. Place it on portioned plates, decorate with basil leaves and serve. Rose wine will be a good addition to this dish. This is how great ratatouille comes out in the oven at home! I hope you enjoyed the recipe. Bon Appetit!

Note to the hostess:

You can substitute zucchini for zucchini.

It is advisable to choose vegetables of approximately the same diameter, then the sliced ​​circles will be of the same size and the dish will have a more flavorful appearance.

Description

I have always believed that ratatouille is a cartoon. But it turned out that this is also a delicious summer dish of eggplants, zucchini, tomatoes and peppers! All aromas, tastes and colors of August have merged in this dish!

We have been cooking such yummy for a long time and often, only not in the oven, but in a frying pan, and this dish was called not by the exquisite French word "ratatouille", but in our opinion - simply "stew". And we cut vegetables into cubes. It turned out delicious! But I saw a different version of the recipe - a gorgeous restaurant style! And I decided to repeat it :)

In composition and even a little in execution, the dish resembles "turrets" of blue, tomatoes and zucchini, but it looks even more spectacular.

The mysterious name "ratatouille" comes from the French words rata (food) and touiller (to stir). Although this ratatouille, which is baked in the oven, is not just mixed, but stacked in layers. Very impressive! Although ratatouille is prepared in different ways. Each culinary specialist brings something of his own, for example, experiments with his favorite spices, like a rat from a cartoon. Who lays vegetables in layers, and who mixes them for speed and simplicity - like the Provencal peasants in the 18th century, for whom ratatouille was their favorite summer dish - simple and budgetary, from what grows in abundance in the beds.

Ratatouille can be cooked not only by itself, but stuffed with peppers, squash boats, stuffed pies! Let's and we will cook this delicious and bright dish!

I baked in a glass dish with a diameter of 15 cm. It is possible both in a larger one and in a rectangular one (then we put it not in a spiral, but in rows), and in a ceramic one. Just calculate the amount of vegetables based on the size of your mold.

Important: vegetables must be chosen even, of equal diameter, so that the eggplant-zucchini-tomato circles are the same size.

Ingredients:

For a round shape 15 cm:

• 1 small eggplant;
• 1 young zucchini;
• 4-5 medium strong tomatoes.

• 3-4 large, ripe, soft tomatoes;
• 1 red, sweet bell pepper;
• 1 small onion;
• 1-1.5 tablespoons of olive oil;
• Parsley greens;
• Basil;
• Salt, ground black pepper.

• Several sprigs of parsley and basil;
• 1-2 cloves of garlic.

Instructions:

Let's wash the vegetables. Cut the blue one into thin circles, 2-3 mm thick. It is convenient to use a slicer, but if there is no one on the farm, you can cut it with a knife. Sharpen well and take care of your fingers!

Salt the eggplants, mix and leave for half an hour to soften.

We also cut the zucchini and tomatoes into thin slices. Tomatoes are the hardest part, so choose not very ripe, but firm tomatoes: they are easier to cut thinly.

While the little blue ones are infused, prepare the sauce for the ratatouille. Heat the olive oil in a frying pan, chop the onion and save over low heat, stirring occasionally, until light golden brown.

Wash the bell peppers, peel the centers and tails, cut into cubes and add to the onion. Fry together for 5 minutes.

In the meantime, let's prepare the tomatoes. In the original recipe, it is recommended to pour boiling water over them, peel them and cut into cubes. I did it easier - I cut it in half and rubbed it on a coarse grater.

Add the tomato to the onions and peppers and simmer for another 10-15 minutes, stirring occasionally, over low heat.

Add chopped parsley and aromatic basil to the sauce and turn off.

You can start the most interesting thing - the artistic laying out of the ratatouille! Put 2/3 of the sauce on the bottom of the mold.

And then we begin to lay out circles in layers: eggplant-zucchini-tomato ... It is more convenient to fold it on a board or in your hands, and then spread it in portions into a mold.

Filling in the shape around the circle ...

And in the middle, since the second layer did not fit, I made just such a vegetable rose.

A classic recipe with a photo step by step. What products can you tastefully expand the composition of the dish with? How to use for weight loss (Yes! Handsome ratatouille is low in calories!)

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How to make ratatouille at home

A step-by-step recipe with a photo will leave no doubt about the ease of the undertaking! But first, let's decide on the selection of vegetables.

It is important for tradition approximately equal amount of ingredients. Cut into circles or rings to arrange vegetables in a spectacular variegated spiral.

What ingredients do we need

For 4-5 servings:

• Zucchini (regular or zucchini) - 1 pc. length 20-25 cm
• Eggplant - 1 pc. (about the same as a zucchini) or 2 smaller things
• Tomatoes - 5 pcs. medium diameter, comparable to zucchini
• Bulgarian pepper - 1 pc. (if thick-walled and large)

Or 2 smaller peppers are better than red (they have more sweetness)

• Onion - 1 medium onion
• Garlic - 4-5 cloves
• Olive oil - 2-3 tbsp spoons
• Salt, pepper - to taste

An important secret of the classics is spices:

• Rosemary and thyme - 5 sprigs each (fresh) - a favorite summer couple in Provence.

Or replace it with 3-4 pinches of dry herbs. The Provence Herbs ready-made seasoning is the most obvious option. You can find dry spices separately; rosemary and thyme are a must. Add sage, oregano, marjoram, mint to taste.

How we prepare a classic ratatouille

Eggplant

• We wash and cut into thin circles. Place in a large bowl, sprinkle with salt. Leave the slices for 10 minutes to remove the bitterness from the fruit. We wash the eggplants that have let the juice in cold water - in a colander under the tap. Let the water drain.

• Mine, if the skin is very thick, you can clean it. Cut into thin slices, like eggplant.

Tomatoes

• Mine. Cut 3 pieces into circles - again as thin as eggplants.
• We will use 2 tomatoes as the base of the sauce. To do this, we need to peel them. We make cross-shaped cuts at the base of the fruits (see photo below) and scald with boiling water. The skin will go away instantly - you can chop the tomatoes into small cubes.

• Mine, remove the core and white veins with seeds from the walls inside. Cut into small cubes.

• We clean, wash and cut into small cubes.

• We clean, wash and chop finely and finely.

All ingredients are prepared.

Now let's make a sauce for pouring vegetables into a mold.

• Option number 1 - fast: We interrupt raw vegetable cubes (tomatoes, peppers, onions) and butter in a blender into a homogeneous puree.
• Option number 2 - a favorite, with stewing vegetables. In a deep frying pan, combine the cubes of tomatoes, peppers and onions - for 1-2 tablespoons of oil. Don't put the garlic! Simmer vegetables over moderate heat until softened - about 5 minutes. Lightly crush with chopped herbs and remove from heat. Mix with an immersion blender until smooth.

Bingo! How quickly we got to the main step - we form a vegetable spiral.

• When we use the sauce, we pour it into the mold and stack dense rows of alternating vegetable circles. Zucchini - eggplant - tomato. So - before filling out the form. Sprinkle with finely chopped garlic and Provencal herbs. You can brush the vegetables with a drop of oil using a silicone brush.

Ultra-fast ratatouille with no hassle with sauce.

Make a "pillow" of those vegetables that we cut into small cubes. Spread the olive oil over the bottom of the baking dish, add the onion and garlic. Above - cubes of tomatoes and sweet peppers.

We put a spiral of vegetable circles "zucchini - eggplant - tomato". Let's go over the top of the spiral with a brush and oil. Sprinkle with chopped herbs, or shift the circles with fresh leaves in several places.

The last accord is baking in the oven.

Cover the form with foil and bake vegetables at 180 degrees until soft - 45-60 minutes. Remove the foil and bring the ratatouille uncoated until golden brown - another 15-20 minutes.

Get ready for a tantalizing scent that, alas, the photos don't convey. Classic ratatouille - a recipe for a delicious anticipation!

Serve hot or cold, solo or as a side dish for meat. It is always delicious.

Good news for fans of the multicooker. It is unlikely that ratatouille will take more than 1 hour to bake in Bake mode.

How to use ratatouille for weight loss

For its intended purpose - to eat with pleasure.

In 100 grams of baked stew, no more than 60 calories.

1 large serving - maximum 200 kcal.

If you have gotten used to the role of the categorical fighter against calories from fat, you can get by with even less oil.

In ratatouille, it is also convenient that it is an acceptable dish in the moderate phases of popular protein diets - according to Dukan, Montignac, Atkins.

The composition of ratatouille does not match the richness of raw vegetables. Heat treatment destroys many vitamins. But the beneficial properties of the dish are also interesting.

• and sweet pepper, which is not destroyed by heat treatment;
• Lots of dietary fiber;
• Hearty slow carbohydrates for stable metabolism without spikes in blood glucose.

How to diversify the recipe

Let's not be ashamed of admiration: our hero is grandiose for creative variations.

Without a strict regard for calories, the first thing that asks is to add to the sauce, for example, sour cream. Another approach is to taste the sauce before pouring and balance the sourness with sweetness to taste (1-3 pinches of sugar).

If you are not faced with the task of losing weight, you can put in it:

• Potatoes or mozzarella cheese. The successful step-by-step recipes in the video below describe how to make such a ratatouille at home.
• A spicy option is to add sunflower seeds to the sauce (1-2 large grains).

If ratatouille has attracted you as a convenient recipe for a weight loss diet, then add the following deliciously.

1. Half an onion from the recipe do not grind, but cut into thin circles for laying in the main spiral.
2. Broccoli and cauliflower. We cut it into a medium cube, put it on the bottom. Or we divide into inflorescences, cut off only the curly part and cut it into plates in order to shift after the zucchini in a series of vegetable circles.
3. White cabbage. Cut across thin layers, cut into circles and include them as the fourth ingredient in the vegetable spiral. Or shred cabbage for laying on the bottom.
4. Chicken breast or veal. Twist into minced meat with onions and garlic, season with Provencal herbs and put in the first layer in a lightly oiled form.
5. Mushrooms, primarily champignons: they are easy to cut into the role of the 4th participant in the spiral arrangement.
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