Ratatouille

General 318 Last Update: May 01, 2022 Created: May 01, 2022 0 0 0
Ratatouille
  • Serves: -
  • Prepare Time: 20 min
  • Cooking Time: 45 min
  • Calories: -
  • Difficulty: Medium
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According to this recipe, ratatouille can be prepared simply and quickly, because the dish is baked in the oven, and the preparatory work does not take much time. Ratatouille is similar to the usual vegetable stew, Georgian saute, or Bulgarian lecho. Similar dishes are also available in other cuisines: in Italy - caponata, in Spain - pisto. They differ only in the method of cutting vegetables and cooking. Ratatouille is a delicious lean dish that goes well with a vegetarian table and just like that.

Ingredients

Directions

  1. Pre-cut the eggplant into rings of about 7 mm, salt generously, and leave in a bowl for up to an hour.
  2. Peel a squash, grate it and cut it into quarters. 1 cm wide. Finely chop the onion. Zucchini and tomatoes are cut into slices 1 cm thick. Crush the garlic and chop the bay leaf.
  3. Grease a baking dish with oil. Arrange vegetables alternately: eggplant, zucchini, bell peppers, tomatoes. Each layer, except eggplant, sprinkle with a mixture of salt, pepper, marjoram, and basil, sprinkle with olive oil, and add a clove of garlic. A little onion and bay leaf.
  4. Put in the oven for 45 minutes. Stew at a temperature of 180 * C.
  5. Serve ratatouille hot or cold. Bon appetit!

Ratatouille



  • Serves: -
  • Prepare Time: 20 min
  • Cooking Time: 45 min
  • Calories: -
  • Difficulty: Medium

According to this recipe, ratatouille can be prepared simply and quickly, because the dish is baked in the oven, and the preparatory work does not take much time. Ratatouille is similar to the usual vegetable stew, Georgian saute, or Bulgarian lecho. Similar dishes are also available in other cuisines: in Italy - caponata, in Spain - pisto. They differ only in the method of cutting vegetables and cooking. Ratatouille is a delicious lean dish that goes well with a vegetarian table and just like that.

Ingredients

Directions

  1. Pre-cut the eggplant into rings of about 7 mm, salt generously, and leave in a bowl for up to an hour.
  2. Peel a squash, grate it and cut it into quarters. 1 cm wide. Finely chop the onion. Zucchini and tomatoes are cut into slices 1 cm thick. Crush the garlic and chop the bay leaf.
  3. Grease a baking dish with oil. Arrange vegetables alternately: eggplant, zucchini, bell peppers, tomatoes. Each layer, except eggplant, sprinkle with a mixture of salt, pepper, marjoram, and basil, sprinkle with olive oil, and add a clove of garlic. A little onion and bay leaf.
  4. Put in the oven for 45 minutes. Stew at a temperature of 180 * C.
  5. Serve ratatouille hot or cold. Bon appetit!

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