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 Vegetable Ratatouille Recipe
Dishes made from seasonal vegetables. The recipe does not use meat, but meat eaters will like it, because all the ingredients complement each other so perfectly.
Course Children's Food Ideas, Diet Food Dishes, Dinner Dishes, Hot Dishes, Lean Food, Lunch Second Breakfast Dishes, Pregnant and Nursing Food Dishes, Second Course Dishes, Separate Food Diet, Snacks Ideas, Special Food Dishes, Vegetarian Food and Diet
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
Course Children's Food Ideas, Diet Food Dishes, Dinner Dishes, Hot Dishes, Lean Food, Lunch Second Breakfast Dishes, Pregnant and Nursing Food Dishes, Second Course Dishes, Separate Food Diet, Snacks Ideas, Special Food Dishes, Vegetarian Food and Diet
Cuisine French Cuisine
Keyword Easy, For Beginners
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. Wash and peel the vegetables.
    Wash and peel the vegetables.
  2. Take 2 onions and cut into cubes. We send the onion to the frying pan and fry it in vegetable oil.
    Take 2 onions and cut into cubes. We send the onion to the frying pan and fry it in vegetable oil.
  3. Carrots are also cut into cubes. Add the onion to the pan. Continue baking for 5-7 minutes.
    Carrots are also cut into cubes. Add the onion to the pan. Continue baking for 5-7 minutes.
  4. Finely chop the parsley and dill.
    Finely chop the parsley and dill.
  5. Take 4 tomatoes and grate them on a coarse grater, turning them into a puree. The skin is thrown away.
    Take 4 tomatoes and grate them on a coarse grater, turning them into a puree. The skin is thrown away.
  6. To the resulting tomato puree, add finely chopped herbs and garlic, basil, herbs of Provence, salt, sugar, pepper. Stir and send this mixture to the onion-carrot casserole. Continue to simmer for 10 minutes. I used purple and green basil in dry form. The dish will turn out even more fragrant if the basil is fresh.
    To the resulting tomato puree, add finely chopped herbs and garlic, basil, herbs of Provence, salt, sugar, pepper. Stir and send this mixture to the onion-carrot casserole. Continue to simmer for 10 minutes. I used purple and green basil in dry form. The dish will turn out even more fragrant if the basil is fresh.
  7. Cut eggplant, zucchini, remaining tomatoes and onions into thin slices. For a beautiful dish, you need to choose vegetables of approximately the same diameter.
    Cut eggplant, zucchini, remaining tomatoes and onions into thin slices. For a beautiful dish, you need to choose vegetables of approximately the same diameter.
  8. Let's get back to our roast. Grind the finished roasting in a blender and put it in a baking dish for ratatouille.
    Let's get back to our roast. Grind the finished roasting in a blender and put it in a baking dish for ratatouille.
  9. Collect vegetable blanks in any order.
    Collect vegetable blanks in any order.
  10. Carefully place the blanks in the mold on top of the casserole.
    Carefully place the blanks in the mold on top of the casserole.
  11. Preparing the refueling. Mix vegetable oil, finely chopped garlic, herbs of Provence, salt, pepper.
    Preparing the refueling. Mix vegetable oil, finely chopped garlic, herbs of Provence, salt, pepper.
  12. Liberally lubricate the ratatouille with the resulting dressing.
    Liberally lubricate the ratatouille with the resulting dressing.
  13. Send the dish to the oven. Bake at 180-190 degrees for 50-60 minutes.
    Send the dish to the oven. Bake at 180-190 degrees for 50-60 minutes.
  14. The readiness of the dish can be determined by the golden crust on the vegetables. We get a fragrant ratatouille. And the whole family will enjoy a delicious and healthy dish.
    The readiness of the dish can be determined by the golden crust on the vegetables. We get a fragrant ratatouille. And the whole family will enjoy a delicious and healthy dish.
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