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Print Recipe
Vegetable Ratatouille Recipe
Dishes from seasonal vegetables. Recipe without the use of meat, but it will appeal to meat-eaters, because all the ingredients so perfectly complement each other.
Cook Time 90 minutes
Servings
Ingredients
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. Send the onions to the pan and fry in vegetable oil.
    Take 2 onions and cut into cubes. Send the onions to the pan and fry in vegetable oil.
  3. Carrots also turn into cubes. Add to the pan with the onions. Continue roasting for 5-7 minutes.
    Carrots also turn into cubes. Add to the pan with the onions. Continue roasting for 5-7 minutes.
  4. Finely chop the parsley and dill.
    Finely chop the parsley and dill.
  5. Take 4 tomatoes and RUB them on a coarse grater, turning into a puree. The skin is thrown out.
    Take 4 tomatoes and RUB them on a coarse grater, turning into a puree. The skin is thrown out.
  6. To the resulting tomato puree, add finely chopped herbs and garlic, Basil, Provencal herbs, salt, sugar, pepper. Stir and send this mixture to the onion-carrot roast. Continue to simmer for 10 minutes. I used purple and green Basil in dry form. The dish will be even more fragrant if the Basil is fresh.
    To the resulting tomato puree, add finely chopped herbs and garlic, Basil, Provencal herbs, salt, sugar, pepper. Stir and send this mixture to the onion-carrot roast. Continue to simmer for 10 minutes.
I used purple and green Basil in dry form. The dish will be even more fragrant if the Basil is fresh.
  7. Cut thin slices of eggplant, zucchini, remaining tomatoes and onions. For a beautiful dish you need to choose vegetables about the same diameter.
    Cut thin slices of eggplant, zucchini, remaining tomatoes and onions. For a beautiful dish you need to choose vegetables about the same diameter.
  8. Back to our roast. Ready frying puree them in a blender and spread in a baking dish Ratatouille.
    Back to our roast. Ready frying puree them in a blender and spread in a baking dish Ratatouille.
  9. Collect vegetable blanks in any order.
    Collect vegetable blanks in any order.
  10. Gently spread the blanks in the form on top of the roast.
    Gently spread the blanks in the form on top of the roast.
  11. Preparing the dressing. Mix vegetable oil, finely chopped garlic, Provencal herbs, salt, pepper.
    Preparing the dressing. Mix vegetable oil, finely chopped garlic, Provencal herbs, salt, pepper.
  12. Liberally lubricate the Ratatouille with the resulting dressing.
    Liberally lubricate the Ratatouille with the resulting dressing.
  13. Send the dish in the oven. Bake at 180-190 degrees for 50-60 minutes.
    Send the dish in 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 fragrant Ratatouille. And the whole family enjoy a delicious and healthy dish.
    The readiness of the dish can be determined by the Golden crust on the vegetables. We get fragrant Ratatouille. And the whole family enjoy a delicious and healthy dish.

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