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 Ratatouille (Classic Recipe) Recipe
Ratatouille is a vegetable dish of French cuisine. It is made from fresh vegetables and Provencal herbs. In summer, it always turns out bright and fragrant.
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Special Food Dishes
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes, Special Food Dishes
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Prepare all the ingredients.
    Prepare all the ingredients.
  2. First, prepare the sauce. To do this, cut the onion into cubes.
    First, prepare the sauce. To do this, cut the onion into cubes.
  3. Clean the Bulgarian pepper, cut it into cubes.
    Clean the Bulgarian pepper, cut it into cubes.
  4. Tomatoes are also cut into cubes.
    Tomatoes are also cut into cubes.
  5. In a preheated frying pan with the addition of oil, fry the onion until transparent.
    In a preheated frying pan with the addition of oil, fry the onion until transparent.
  6. Add tomatoes and pepper. Simmer until soft. The sauce is ready.
    Add tomatoes and pepper. Simmer until soft. The sauce is ready.
  7. Prepare the remaining vegetables. Zucchini cut into rings.
    Prepare the remaining vegetables. Zucchini cut into rings.
  8. Eggplant and tomatoes are also cut into rings. All vegetables are cut into the same thickness, so they will be cooked evenly.
    Eggplant and tomatoes are also cut into rings. All vegetables are cut into the same thickness, so they will be cooked evenly.
  9. Olive oil is mixed with garlic passed through a press. Provencal herbs and salt. Mix everything thoroughly and leave to infuse.
    Olive oil is mixed with garlic passed through a press. Provencal herbs and salt. Mix everything thoroughly and leave to infuse.
  10. At the bottom of the refractory mold, put the sauce of onions, tomatoes and pepper. Gently smooth it out. Add salt to the zucchini, tomatoes and eggplant. We put it in the form alternating, laying out along the edge.
    At the bottom of the refractory mold, put the sauce of onions, tomatoes and pepper. Gently smooth it out. Add salt to the zucchini, tomatoes and eggplant. We put it in the form alternating, laying out along the edge.
  11. Prepared vegetables are watered with oil and spices. Leave to soak a little.
    Prepared vegetables are watered with oil and spices. Leave to soak a little.
  12. The form is covered with foil and sent to the oven. preheat to 180 C degrees for 30 minutes. Then remove the foil and bake for another 20 minutes. Of course, look at your oven. You may need a little more time before you're ready.
    The form is covered with foil and sent to the oven. preheat to 180 C degrees for 30 minutes. Then remove the foil and bake for another 20 minutes. Of course, look at your oven. You may need a little more time before you're ready.
  13. The dish is ready. Ratatouille can be served at the table. Bon appetit.
    The dish is ready. Ratatouille can be served at the table. Bon appetit.
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