Classic ratatouille in the oven
Origin of the recipe
Ratatouille, translated from French, means "mixed food." It is, in fact, a mixture of different vegetables. This vegetarian dish, originally from Provence, consists of peppers, eggplant, zucchini, and other vegetables baked together. In the past, it was a summer meal for poor peasants. Today, it is a French culinary classic, though not considered haute cuisine.
What do you need for cooking?
Ingredients
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Eggplant
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Tomatoes
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Tomatoes for sauce
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Carrot
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Onions
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Zucchini
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Sweet pepper
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Garlic
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Sugar
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Olive oil
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Thyme
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Rosemary
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Green basil
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Salt
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Ground black pepper
Kitchen utensils
- Knife
- Board
- Bowls
- Pan
- shoulder blade
- Blender
- Baking dish
- Foil
- Grater-shredder
Discover classic ratatouille—a flavorful oven-baked vegetable dish. This recipe combines tender eggplant, juicy tomatoes, and zucchini with Provencal herbs. Step-by-step instructions, along with secrets for perfect slicing and serving, are included. Perfect for a healthy dinner or holiday table!
Step-by-step recipe
Step 1:
Place the tomatoes in a bowl, pour boiling water over them and leave for 10 minutes.
Step 2:
Wrap the peppers one by one in foil and place in the oven for 25 minutes at 180 degrees.
Step 3:
Drain the tomatoes, remove the stems and peel the tomatoes.
Step 4:
Dice the tomatoes and onions.
Step 5:
Pour olive oil into the pan, add the onion and fry for 2 minutes.
Step 6:
Cut the carrots into thin slices and add to the onion.
Step 7:
Add tomatoes and stir.
Step 8:
Add salt, pepper, sugar, garlic, rosemary, thyme, stir, cover and simmer for 15 minutes.
Step 9:
Unwrap the roasted peppers and remove the seeds.
Step 10:
Place all ingredients in a blender, discarding rosemary and thyme, and puree.
Step 11:
Shred unpeeled zucchini and eggplant using a grater.
Step 12:
Cut the tomatoes into thin slices.
Step 13:
Place the puree from the blender into a round mold, smooth it out and arrange the basil leaves on top.
Step 14:
Place the vegetable slices in stacks, alternating with each other.
Step 15:
Place the vegetable "sausages" in a circle and in the middle.
Step 16:
Season with salt, pepper, grate garlic and drizzle with olive oil.
Step 17:
Place three sprigs of rosemary, three sprigs of thyme and basil leaves in the center.
Step 18:
Cover the pan tightly with foil and place in the oven for 1 hour at 180 degrees.
Step 19:
Remove the foil and bake for another 15 minutes.
Step 20:
Remove herbs and serve.
Cooking tips
Be careful not to overcook the vegetables for the sauce.
When slicing tomatoes, use a very sharp knife.
Be careful when using the shredder to avoid cutting your hands.