Vegetarian
A detailed step-by-step guide on how to prepare the Ratatouille Galette dish. We highly recommend trying it.
Wheat flour 2 cups.
Sunflower oil 100 g.
Light beer 100 g.
Onions 1 pc. Garlic 2 teeth.
Green bell pepper 1 pc.
Chopped cilantro to taste Eggplants 1 pc.
Young zucchini 1 pc. Tomatoes 6 pcs. Thyme to taste
Let's make the dough. Mix the sifted flour with butter, add beer. Knead the dough. We let him rest while we do the rest.
Let's make the sauce. Mix finely chopped onion, pepper, garlic, herbs. Add salt. Bring to a homogeneous mass in a blender on pulse mode. But we don’t turn it into porridge, just so that everything is finely chopped.
Roll out the dough, put sauce on top, vegetables, zucchini/eggplant/tomato on top. I pre-baked the eggplant in . Sprinkle sweet paprika on top, salt, and sprinkle with oil. Place in the oven for about 30 minutes at 200 degrees. Optional: 10 minutes before readiness, you can brush the top with a paste of crushed garlic, olives and olive oil.
20min 70min Vegetarian A detailed step-by-step description of how to prepare the dish "Quick grilled ratatouille". Be sure to try it
Eggplants 1 pc. Zucchini 2 pcs. Red onion 1 head Tomatoes 2 pcs. Yellow bell pepper 2 pcs.
Olive oil 2 tbsp. Garlic 1 tooth. Basil leaves to taste
Coarse salt to taste
Fresh
Preheat the grill.
Place thin slices of eggplant on a sheet of foil, top with chopped green onions, then thinly sliced zucchini and sliced peppers. Place diced tomatoes on top.
Combine olive oil, minced garlic, salt and pepper and drizzle over vegetables.
Fold the edges of the foil tightly and place on the grill. Cook for 30 minutes, turning once. Unwrap and sprinkle with basil leaves.
A detailed step-by-step description of how to prepare the French Ratatouille dish. Be sure to try it
Eggplants 2 pcs. Zucchini 1 pc. Tomatoes 3 pcs. Cucumbers 3 pcs. Dill 5 stalks Garlic 5 cloves. Salt to taste Ground black pepper to taste
First, preheat the oven to 180–200 degrees. Then take a baking sheet and grease it lightly with vegetable oil.
Then cut the eggplants, zucchini, tomatoes and cucumbers into circles approximately 5 mm thick.
Next, cut the garlic and dill into small pieces.
Place everything on a baking sheet, add a little salt and pepper.
Cook for about 30–40 minutes.
20min 25min Vegetarian A detailed step-by-step description of how to prepare the dish "Ratatouille with cardamom". Be sure to try it
Sweet pepper 2 pcs. Eggplant 500 g. Zucchini 1 pc. Yellow bell pepper 2 pcs. Tomatoes 350 g. Oregano pinch")"> to taste
Dried basil to taste Garlic 1 tooth. Cardamom ½ tsp.
Remove seeds from peppers and cut into cubes. Cut eggplants and zucchini into rings, tomatoes into slices.
Place zucchini and eggplant in the deep fryer bowl and add chopped garlic on top. Drizzle olive oil evenly and cook for 5-7 minutes.
Add tomatoes and peppers. Sprinkle with cardamom and drizzle with oil again. Mix everything lightly and cook for another 10-15 minutes.
Sprinkle the finished dish with dried oregano and basil. Garnish with fresh herbs to taste.
20min 45min Vegetarian A detailed step-by-step description of how to prepare the dish "Ratatouille from zucchini with rice." Be sure to try it
Salt to taste Zucchini 1.5 kg. Tomatoes 14 pcs. Garlic 1 tooth. Onions 1 pc.
Olive oil 4 tbsp.
Long grain rice 4 tbsp.
Bring a large pot of water to a boil. Add the rice, let it come to a boil again, then reduce the heat and simmer for 15 minutes until the rice is tender.
At this time, finely chop the onion and garlic. Remove the skin from the tomatoes and chop them too. Peel the zucchini and cut into cubes.
Drain the rice, rinse it under cold water and let it dry in a colander.
Heat the olive oil in a frying pan, fry the onion and garlic over low heat for 2 minutes, then add the tomatoes and cook for another 5 minutes. Then add the zucchini to the same frying pan, add salt, cover and cook, stirring occasionally, for 35 minutes. Add rice, stir and serve immediately.
20min 1hour.min Vegetarian A detailed step-by-step description of how to prepare the dish "Ratatouille Provençal". Be sure to try it
Tomatoes 5 pcs. Eggplants 2 pcs. Zucchini 1 pc. Sweet pepper 1 pc. Onion 1 g. Canned cherry tomatoes 1 g. Garlic 2 teeth. Fennel to taste
Rosemary to taste
Basil to taste
Parsley to taste Salt to taste Ground black pepper to taste
Olive oil to taste
Cut the bell pepper into small cubes. Finely chop the onion and a small piece of fennel. Fry them in a little olive oil until soft and add pepper. Fry, stirring, 5–7 minutes.
Blanch the tomatoes (3 pieces): make cross-shaped cuts on them and pour boiling water over them for 3 minutes. Remove the skin and cut out the base of the stalk. Finely chop and add to the pan with the peppers and onions, pour in half a can of cherry tomatoes (liquid and fruit). Simmer for 15 minutes over low heat, adding pepper, salt and chopped basil and rosemary.
While the tomato sauce is simmering, cut eggplants, tomatoes (2 pieces) and zucchini into slices.
Spread half the tomato sauce on the bottom of the oven dish, arrange the vegetables on top, alternating them with each other.
Finely chop the parsley and garlic clove and sprinkle over the ratatouille, drizzle with olive oil and cover the dish with foil. Bake for about an hour at 200 degrees: 40-45 minutes under foil, then remove it and let the ratatouille brown until desired.
Serve the finished ratatouille with the remaining half of the tomato sauce.
A detailed step-by-step description of how to prepare the “Ratatouille Caterpillar” dish. Be sure to try it
Eggplants 250 g. Sweet pepper 150 g.
Young zucchini 250 g. Tomatoes 150 g. Onions 50 g.
Sea salt to taste
Ground black pepper to taste
Wine vinegar 1 tsp. Potatoes 150 g. Balsamic vinegar 1 tsp.
We take all the vegetables, cut them into flat round pieces, no more than 5 mm thick.
Place the chopped vegetables in a high-sided frying pan, add spices and vinegar.
Place on the stove over medium heat and cook with the lid closed for 20–25 minutes.
Remove the pan from the stove and place in the oven for 10–15 minutes.
20min 2hours.min Vegetarian Detailed step-by-step description of how to prepare the dish "Ratatouille with garlic". Be sure to try it
Salt to taste Garlic 2 teeth. Tomatoes 500 g. Zucchini 4 pcs. Green pepper 2 pcs. Eggplants 3 pcs. Onions 300 g.
Olive oil 150 ml.
Finely chop the onion. Peel zucchini and eggplants from skin and seeds and cut into cubes. Remove the seeds from the peppers and cut them into cubes as well. Remove the skin from the tomatoes and chop finely.
Heat olive oil in a large, deep frying pan. Add the onion and cook over low heat, stirring, for 10 minutes. Add the eggplant and cook for another 10 minutes. Add pepper, stir and cook for another 10 minutes. Add zucchini and tomatoes, garlic and salt. Cover with a lid and leave on low heat for 1 hour.
If there is too much vegetable juice, open the lid for 10 minutes to allow the excess moisture to evaporate. Remove the garlic cloves before serving.
20min 60min Vegetarian A detailed step-by-step description of how to prepare the Zucchini Ratatouille dish. Be sure to try it
Salt to taste Green pepper 2 pcs. Sugar 1 tsp. Tomatoes 1 kg. Onions 250 g.
Olive oil 7 tbsp. Zucchini 2 kg.
Chop the onion and tomatoes. Peeled zucchini and peppers should be cut into cubes - do not forget to remove the seeds from the zucchini. Heat 3 tablespoons oil in a saucepan, add the onion and cook over low heat, stirring, for 5 minutes until the onion is translucent. Add the squash and cook for another five minutes, stirring, until it also begins to brown.
Heat 2 tablespoons of oil in a frying pan, add tomatoes and cook over low heat, stirring occasionally, for 10 minutes. Let them cool, then puree them in a blender, sprinkle with salt and sugar and pour over the zucchini; mix everything. Cook over low heat for another 25 minutes, adding a little water if the mixture seems too thick.
In a frying pan emptied of tomatoes, heat 2 tablespoons of oil, add the peppers, cover with a lid and leave on low heat for 25 minutes, stirring occasionally. Then stir the peppers into the zucchini and serve immediately in a warmed deep bowl.
20min 80min Vegetarian A detailed step-by-step description of how to prepare the dish "Potato croquettes with mozzarella". Be sure to try it
Potatoes 0.6 Kilo. Flour 5 tbsp. Parmesan 2 tbsp. Eggs 2 pcs. Yolk 2 pcs. Breadcrumbs to taste Mozzarella 200 g. Salt and pepper to taste
Sunflower oil to taste
The most popular vegetable dish is Ratatouille. This simple vegetable dish was invented by French peasants, unaware that now all famous chefs in all famous restaurants in the world prepare it.
Initially, this invention was prepared without eggplant. But it was he who added a unique piquancy to Ratatouille.
Every time you prepare this amazing dish, you can experiment and add potatoes, pumpkin, beans, rice, minced meat, bacon, lard and even Bechamel sauce to it. Ratatouille can be stewed, baked, steamed or even grilled.
French ratatouille with eggplant and mozzarella is prepared from:
- 2 eggplants;
— zucchini 2 pieces;
- 4 tomatoes;
— Bulgarian 1 piece;
— onion 1 piece;
- tomato paste 2 tbsp. spoons;
- olive oil 2 tbsp. spoons;
- greens to taste;
- garlic 2 cloves;
— red hot pepper 1/2;
- seasonings: basil, fennel, thyme, caraway, herbs de Provence.
First you need to cut the eggplant, zucchini and tomatoes into rings of approximately the same size. You can, of course, to speed up the cooking process, cut the ingredients into cubes, but that’s a completely different story and appearance.
Then prepare the sauce: fry finely chopped onion in a frying pan for 5 minutes, add bell pepper, chopped as finely as possible, and fry for another five minutes. Next, pour grated tomatoes (2 pieces) into the onions and peppers, add salt, pepper, sprinkle with seasonings to taste and add tomato paste. As soon as the mixture boils, the sauce is ready.
Now pour the tomato sauce into the bottom of the mold and place neatly prepared vegetables there, pre-salted. We lay out the vegetables one by one to create a beautiful appearance of the dish.
We prepare the seasoning from olive oil, garlic, herbs and hot pepper, also adding herbs to it to taste for a unique aroma. Brush the top of the vegetables with the prepared seasoning.
Place a few circles or balls of mozzarella on top of the dish (you can also place the cheese between the vegetables, if desired). Cover the baking dish with foil and cook in the oven for 60 minutes at 220 degrees.
And can be served both hot and cold. As an independent dish and as a side dish.
Bon appetit!
Onion - 1 pc.
Eggplant - 1 piece
Zucchini - 1 piece (+ zucchini)
Mozzarella - 200 gr
Tomato - 3 pcs
Sunflower oil - 1 tbsp.
Tomato paste - 2-3 tbsp.
Salt - to taste
Spices - to taste
Cooking method
Wash and dry the vegetables. Cut the zucchini, zucchini and tomatoes into circles, eggplant into half rings. Place a little tomato sauce on the bottom of the mold. Peel and chop the onion. Place it on top. And now the most important process: you need to place all the vegetables, alternating, in the mold. Start from the edge of the mold, gradually filling it towards the center.
Salt the vegetables a little to taste. Add aromatic herbs on top (in this case, ratatouille with mozzarella at home is supplemented with basil and oregano, but you can use other spices). Add a little more hot sauce. Grate the cheese and sprinkle all this beauty over it. Now the form can be placed in an oven preheated to 180 degrees. Bake for 40 minutes until the vegetables are ready. Now you know how to cook ratatouille with mozzarella. I hope you appreciate and love this dish.
Ingredients for 4 servings of baked ratatouille:
- 2 onions
- 2 cloves garlic
- 1 tbsp. l. olive oil
- ? tsp chili pepper flakes
- 1 tbsp. l. tomato paste
- pepper
- 4 ripe tomatoes
- 2 zucchini (yellow and green each 250 g)
- 1 eggplant (250 g)
- 125 g mozzarella
- aluminium foil
Calories: 370 kcal each, 11 g protein, 31 g fat, 8 g carbohydrates.
Cooking time: 1 hour 45 minutes.
Recipe: Baked ratatouille with mozzarella
1. Peel the onion and garlic. Cut the onion into thin half rings and finely chop the garlic. Heat 2 tablespoons of oil in a frying pan and fry the onion and garlic. Stir in chili and tomato paste and simmer briefly. Season with salt and pepper and transfer to a casserole dish.
2. Preheat the oven to 180°C. Wash the tomatoes. Peel the eggplant and zucchini and rinse. Cut the vegetables equally on aluminum foil into thin slices. Place the vegetables in the mold: a circle of zucchini, then a circle of tomato, then a circle of eggplant, then zucchini again - without gaps. Season thoroughly with salt, pepper and 6 tablespoons of oil. Cover the pan with foil and bake in the oven for about 45 minutes.
3. Grind the mozzarella. Remove the casserole from the oven, remove the foil from the pan and sprinkle the casserole with cheese. Bake at the same temperature for another 15 minutes. Serve the casserole with toasted baguette.
For the sauce, fry the onion in a frying pan in olive oil until golden brown. Remove the skin from one tomato (make a cross-shaped cut on the bottom and throw it into boiling water for 10 seconds). Cut tomatoes and peppers into small cubes. Throw into the frying pan with the onions. Add a spoonful of tomato paste there and squeeze out a clove of garlic. Pepper and salt to taste. Stir constantly with a wooden spoon. When this vegetable joy begins to gurgle and turn into mush, boldly remove it from the heat and pour it into a baking dish, in which the ratatouille will be cooked. There is absolutely no need to lubricate with additional oil!
Cut the eggplants, zucchini, tomatoes, zucchini and mozzarella into thin rounds and place them beautifully one by one in a baking dish. I had a little more mozzarella than required, so I chopped the rest finely and sprinkled the ratatouille on top.
Place our delicious treat in the oven for 40–50 minutes. When you realize that everything is ready, do not rush to take the ratatouille out of the oven. Distribute a few sprigs of parsley over the dish and keep the ratatouille for another 5 minutes in the switched off oven.
