Homemade ratatouille recipe. Ratatouille - recipes in the oven

The ratatouille recipe is simple, but requires many ingredients. There are several options for preparing such a dish, but whichever one you choose, it is sure to be a delicious dinner that goes perfectly with a glass of wine.

Classic ratatouille - basic recipe according to which the dish is made in the oven.

Required products:

• 3 cloves of garlic;
• three tomatoes;
• eggplant and zucchini;
• a spoonful of butter and vegetable oils;
• bulb;
• 3 sprigs of rosemary and thyme;
• seasonings.

Cooking process:

1. Before you start laying out the ingredients in the form, you can immediately turn on the oven 180 degrees.
2. Grease the baking dish butter, top with a layer of chopped onion, garlic and sprinkle with herbs.
3. The remaining vegetables are cut into thin circles and sent to the onion, laying them out in turn. Between the plates we lay the remaining sprigs of herbs. All contents are seasoned with spices and oil.
4. Cover the dish with foil and bake for 50 minutes. Then the coating is removed, and the process continues for about 30 minutes.

How to cook a dish in a slow cooker?

Ratatouille in a slow cooker is no longer traditional recipe. Yes and heat treatment happens differently. But this dish does not lose at all with its palatability classical.

Required products:

• one garden pepper and onion;
• two zucchini and eggplant;
• three tomatoes;
• a glass of dry white wine;
• 2 cloves of garlic;
• various herbs and spices;
• 2 spoons tomato paste and the same amount of olive oil.

Cooking process:

1. All selected vegetables need to be cut into small pieces or as you like. If the vegetables are old, then remove the skin and veins from them. Young ones can be cut immediately.
2. Spread the bowl with the specified amount of oil, put the prepared ingredients there, pour the contents with wine, tomato paste and season with various herbs and spices. Turn on the device for 60 minutes, setting the "Extinguishing" mode, and wait until everything is ready.

Vegetable stew baked in the oven

Ratatouille in the oven, or just vegetable stew, is done in almost the same way as according to the classic recipe. It turns out a hearty and low-calorie dish.

Required products:

• lemon and sweet pepper;
• herbs and spices;
• one zucchini and one eggplant;
• 0.1 liters of white wine;
• a spoonful of olive oil;
• two tomatoes.

Cooking process:

1. You can add other vegetables according to your taste. All of them need to be cleaned, if necessary, and cut into thin circles or slices. Mix with each other.
2. A filling is prepared separately, for which wine is combined with oil. Well, everything is seasoned with spices and always some herbs, for example, rosemary.
3. Foil is placed in the form, vegetables are placed on it, poured with the sauce made and covered with foil again on top. Cook the dish for about 20 minutes, preheating the oven to 180 degrees.

Quick recipe in a pan

If you don’t want to mess with the oven at all, then try cooking ratatouille in a pan.

Required products:

• basil and thyme on a sprig;
• 2 cloves of garlic;
• two bulbs;
• a spoonful of vegetable or olive oil;
• one pepper and tomato;
• two zucchini and eggplant;
• seasonings.

Cooking process:

1. For this recipe You will need a fairly deep and large frying pan with a lid. We heat the oil in it, add the zucchini and eggplant cut into thin circles, fry for several minutes until they begin to change color.
2. We spread the garlic and onion cut into cubes there, hold for about five more minutes, and then chopped tomatoes and Bell pepper.
3. We season the contents with herbs and spices to taste, cover with a lid and simmer over low heat until the vegetables become soft. This will take approximately 25 minutes.
4. Then we “bring” the dish for another five minutes without a lid, raising the heat level so that excess liquid evaporates.

In milk cheese sauce

Another variation. And very tasty! After all, cheese goes well with vegetables.

Required products:

• herbs and spices to your taste;
• zucchini and eggplant;
• 15 milliliters of olive oil;
• 50 grams of butter;
• one sweet pepper and tomato;
• about 80 grams of any cheese;
• a spoonful of flour;
• a glass of milk.

Cooking process:

1. Rinse all vegetables well, if necessary, remove the skin, cut into thin circles and put in a baking dish. Season with spices and put the ratatouille in the oven for 40 minutes, while not forgetting to cover the vegetables with foil. The temperature is 180 degrees.
2. While the ingredients reach the desired state, we make the sauce: melt the butter with flour, pour in the milk, add a little pepper, salt and grated cheese. Mix until smooth.
3. Pour the already softened vegetables with this mass, remove the foil and keep in the oven for another 15 minutes. Before serving, while the dish is still hot, sprinkle it with the remaining cheese.

original grape recipe

Usually the stew is made from vegetables, but in this version it is proposed to make it with grapes, try it - it's delicious!

Required products:

• a bunch of white grapes;
• Apple;
• two tomatoes;
• herbs and spices;
• two zucchini and sweet pepper;
• one onion and potatoes;
• 4 tablespoons of olive oil.

Cooking process:

1. All vegetables must be cut into small cubes except for zucchini. We turn them into thin circles.
2. We clean the apple, remove the core, cut into four parts. Grapes are simply separated from the branch and washed.
3. We mix all the ingredients of the dish, put it in a mold. Top with herbs, salt, pepper, oil and add a little plain water. We cook for an hour and a half at 200 degrees.

With sour cream and egg sauce

You can slightly diversify the taste of vegetables with the help of sauce.

Required products:

• two zucchini, tomato and eggplant;
• onion and pepper;
• spices;
• a spoonful of olive oil;
• three eggs;
• Provencal herbs to taste;
• 0.2 kg of sour cream.

Cooking process:

1. Cut the onion, tomato and pepper into small cubes and simmer for a few minutes. Then pour half a liter of water, add the selected spices and simmer until soft.
2. Turn the remaining vegetables into mugs, put in a dish and drown in the prepared broth. Cover with foil and cook for 40 minutes at 200 degrees.
3. Mix sour cream with eggs, add spices to your taste and pour over vegetables in the oven with this dressing. Remove the foil and leave for another 15 minutes until golden brown.

Hearty vegetable stew with chicken fillet

And before you is not a French ratatouille, but a delicious and full dinner.

Required products:

• pepper, zucchini, tomato - one each;
• 0.5 kg chicken fillet;
• garlic clove and onion;
• three tablespoons of tomato paste;
• aromatic herbs and spices;
• 2 large spoons of olive oil.

Cooking process:

1. Cut the onion and garlic into any pieces, fry until golden brown, and then combine with the fillet, previously chopped. Keep it on the stove until it starts to change color.
2. We spread the chopped peppers, tomatoes, tomato paste there, pour in a little water and simmer for about 10 minutes, making a low level of heat. At the same stage, spices are added to the vegetables. You can serve this dish with fresh herbs.

Ratatouille with potatoes

AT classic recipe no potatoes, but many of us are used to making stews with it, so why not try it?

Required products:

• three potatoes;
• two zucchini and eggplant;
• 0.1 liters of white wine;
• juice of half a lemon;
• two tomatoes, onion;
• herbs and spices.

Cooking process:

1. Peel potatoes, cut into cubes and fry until soft.
2. In a separate container, pass the chopped onion, pieces of eggplant and zucchini. When they start to change color, add garlic. Keep it until the vegetables are soft and golden.
3. In a saucepan, mix potatoes and vegetables, add chopped tomatoes, wine, spices with herbs and lemon juice. Cook for 20 minutes under the lid, setting the stove to a low heat level.

Ratatouille is a traditional french dish. It is believed that the peasants came up with it, because the ingredients were easy to find in the garden.

The classic ratatouille recipe involves roasting and stewing pieces of vegetables. A layered dish of baked vegetable rounds is a modern interpretation.

After the cartoon of the same name, baked ratatouille, which was "invented" by the main character, became very popular. Therefore, many consider it traditional.

Lifehacker will tell you how to make both dishes so you can choose the best.

pinterest.com

There are two ways to cook ratatouille on the stovetop. You can stew all the vegetables at once, or first fry each ingredient separately, and only then stew them together. It is believed that in the second case, vegetables retain their shape better.

Ingredients

• 2 red bell peppers;
• 2 zucchini;
• 1 eggplant;
• 2 onions;
• 4 cloves of garlic;
• olive oil;
• 4 sprigs of fresh thyme;
• 2 tablespoons of tomato paste - optional;
• salt - to taste;
• Provencal herbs - optional.

Cooking

Method 2

Separately, stir-fry onions, thyme, peppers, zucchini, eggplant and tomatoes until golden brown.

Then put all the vegetables in one saucepan, pour in 150 ml of water, add chopped garlic, salt and Provence herbs. Simmer covered for about 20 minutes.

If the ratatouille seems too thin for you, then cook the dish without a lid for another 10-15 minutes.

Sliced ​​tomatoes, zucchini and eggplant are laid out on a sauce of tomatoes and roasted peppers. Original serving, incredible aroma and amazing taste are guaranteed.

Ingredients

• 2 red bell peppers;
• olive oil;
• 1 onion;
• 4 cloves of garlic;
• 8 tomatoes;
• 4 sprigs of thyme;
• salt - to taste;
• 3 zucchini;
• 1 eggplant.

Cooking

Cut the peppers in half and remove the seeds. Arrange vegetables cut side down on a greased or lined baking sheet. Roast the peppers in a preheated oven at 230°C for 15-20 minutes. Then cool, peel off the skin and cut into small cubes.

Put the chopped onion and 3 cloves of garlic in a pan with heated oil and fry, stirring, until soft. Peel 4 tomatoes, cut into small cubes and add to the vegetables along with 3 sprigs of thyme.

Simmer over low heat until almost all of the liquid has evaporated. Add the chopped pepper and salt, cook for a few more minutes and remove the thyme.

Spread the tomato on the bottom of the baking dish. An 20 cm diameter pan works best. Cut the zucchini, eggplant and remaining tomatoes into thin circles and arrange them in circles or strips on the sauce.

Mix 1 tablespoon olive oil with minced garlic clove, salt and thyme leaves. Brush the vegetables with this mixture.

Cover the dish with foil and roast the vegetables at 140°C for 2 hours. Vegetables should be easily pierced with a knife or fork. Remove the foil and bake for another half an hour. If the vegetables suddenly start to burn, cover them again with foil.

Everyone can cook ratatouille, because it is an ordinary vegetable stew. There are many cooking options this dish. It can be baked in the oven, stewed in a saucepan or slow cooker. Today we will present several detailed recipes.

Ratatouille (recipe): cooking a delicious vegetable dinner at home

The most common way to prepare such a dish is the one that involves the use of the oven. With this kitchen device, you can quickly and easily make not only tasty, but also a beautiful dinner.

So, you want to learn how to cook ratatouille? Then you need to prepare the following products:

• sweet pepper - about 2 pcs. (it is better to take a different color);
• fleshy ripe tomatoes - about 300 g + 5-6 pcs. for sauce;
• garlic cloves - 2-4 pcs.;
• large sweet onion - 1 pc.;
• fresh thyme - 3 sprigs;
• fresh parsley - use to taste;
• laurel - 1 leaf;
• patisson fresh yellow - 1 pc.;
• iodized salt and crushed pepper - apply to taste.

Preparing vegetables

How to cook "Ratatouille" quickly and tasty? First you need to wash the eggplant, zucchini, squash and part of the tomatoes. Next, you need to cut off the stalks from them and chop into thin circles. At the same time, the skin should not be removed from vegetables.

sauce preparation

Before telling you how to cook ratatouille in the oven, you should tell you how to make the sauce for such a dish. Indeed, without pouring a vegetable lunch can turn out to be dry and insatiable.

First you need to wash the tomatoes and bell pepper, blanch them, and then carefully remove the skin-film. After that, both ingredients should be placed in a blender and beat until a homogeneous slurry at the highest speed. Next, put the vegetable mass in a pan, add deodorized olive oil, thyme sprigs, laurel, salt, chopped onion, pepper and parsley, and then simmer under the lid for about 20-27 minutes. At the end, you need to put 1-2 grated garlic cloves in the sauce.

Formation process

How to cook ratatouille? The recipe for the presented dish recommends using a round and deep shape. At its bottom, you need to lay out the previously prepared sauce, and then place circles of vegetables. After that, the products should be sprinkled with salt, grated garlic and pepper.

Baking process

Before preparing ratatouille, the kitchen device should be heated to a temperature of 200 degrees. Bake the formed dish for 50-60 minutes.

Serve oven baked vegetable stew

Now you know how to cook ratatouille. The recipe for this dish recommends serving it hot only. Having beautifully distributed dinner on plates, it should be presented to guests along with light or dark bread and fresh sour cream. By the way, you can use such a dish with meat products(fried, boiled, stewed, etc.).

How to cook ratatouille? Recipe for creating in a slow cooker

If you want to not only tasty, but also quickly make vegetable stew, we recommend using a slow cooker for this. In such a kitchen device, preparing a dish called "ratatouille" is very easy and simple. For this we need:

• fleshy ripe tomatoes - about 300 g + 3 pcs. for making sauce
• sweet pepper not very large - 1 pc. (it is better to take yellow color);
• deodorized vegetable oil (for example, olive oil) - about 5 large spoons;
• garlic cloves - 2 pcs.;
• large sweet onion (purple or white) - 1 pc.;
• sour cream or fatty mayonnaise - 2 large spoons;
• fresh parsley - use to taste;
• fresh zucchini with soft skin - 1 pc.;
• eggplant is not too big - 1 pc.;
• zucchini with soft skin - 1 pc.;
• iodized and crushed salt allspice- apply to taste.

Processing vegetables

How to cook ratatouille in a slow cooker? First you need to process the vegetables. Eggplant, zucchini, tomatoes and zucchini need to be washed in warm water, and then cut off the navels and stalks. Next, the products must be cut into thin circles. At the same time, they should not be peeled.

If you have purchased too large vegetables, then it is better to chop them into semicircles. After all, the only way they can be beautifully laid in the multicooker bowl.

dressing preparation

As mentioned above, a dish called "ratatouille" will turn out to be the most delicious and juicy if it is made together with tomato dressing. To prepare it, you need to blanch sweet peppers and tomatoes, and then peel them from a thin peel. You should also chop the sweet onion and chop the greens.

After the products are ready, you need to pour the olive oil into the multicooker bowl and heat it in the baking mode. Next, lightly fry onion in the same program, and then add chopped tomatoes and bell peppers to it. Simmer all ingredients preferably in the appropriate mode for ¼ hour.

At the end, the vegetable mass should be flavored with grated garlic cloves, fresh parsley, salt and pepper. After mixing the components, you also need to add a couple of tablespoons of mayonnaise or sour cream to them.

We form a dish in a slow cooker

After the tomato-sour cream sauce is ready, ½ of it should be removed from the bowl, and the rest should be evenly distributed along the bottom. Next, in the slow cooker, you need to beautifully lay out circles or semi-circles of vegetables. At the same time, it is recommended to alternate them with each other. For example: eggplant, zucchini, tomato and zucchini. After all the vegetables are in the bowl, they should be poured with the remaining sauce and seasoned with grated garlic.

Heat treatment

After the beautiful formation of the dish, it should be closed and stewed in the appropriate mode for about 40 minutes. During this time, the vegetables should become completely soft and absorb the flavors of the tomato sauce.

Serve a delicious vegetable dish to the table

Your attention was presented a detailed way of how to cook ratatouille. You can see a photo of this dish in this article. After the slow cooker notifies you of the end of its program, dinner can be safely distributed among the plates. It is advisable to serve it to family members or friends only in a hot (at best, warm) state. Additionally, vegetables can be flavored with fresh herbs or sprinkled with lemon juice. It is also recommended to present fresh dark or light bread to them. Bon appetit!

Summing up

We talked about how you can cook a vegetable stew called "ratatouille" on your own. However, it should be noted that the presented dish is allowed to bake or stew not only in the oven or slow cooker, but also on a conventional stove. To do this, you need to use a deep saucepan. In this case, vegetables can be cut or laid out in dishes not as described above, but in a chaotic manner. In any case, this dish will turn out to be very satisfying. If desired, it can be additionally flavored with any seasonings and spices. So you get an even richer and more fragrant lunch, which will serve as an ideal dish for both everyday and festive tables. Try it and you will see this statement for yourself.

Ratatouille a traditional dish french cuisine from fresh vegetables. Initially, ratatouille was a dish of poor peasants that was prepared in the summer and eggplant was not included in it. Over time, eggplant began to be added. This recipe is not exactly traditional, but I really like it because of the low amount of calories. It is not only tasty, but also healthy.

For ratatouille you will need fresh eggplant, zucchini, tomatoes, onions, garlic, Provence herbs, vegetable oil, salt, tomato juice.

First of all, prepare the sauce, for this we clean the onion, pepper and garlic.

Heat oil in a frying pan and fry finely chopped onion.

Finely chop the pepper and add to the onion.

Place the tomatoes in a blender along with the garlic.

Grind into puree.

Add to the vegetables in the pan.

Pour in the juice, you can salt and add a little pepper if desired. Mix and simmer until thickened.

In the finished sauce, add dry Provence herbs, mix, warm up and the sauce is ready.

Cut zucchini and eggplant into thin rings, you can use a slicer.

We also cut the tomatoes into rings.

Pour the sauce into a fireproof baking dish.

Alternating rings of zucchini, eggplant and tomato, tightly fill the form. It remains only to cover with a lid or foil and bake in the oven until cooked. The baking time depends on the volume of the form from about 40 minutes to an hour. Oven temperature 200 degrees.

Sprinkle the finished ratatouille with garlic and serve.

It's delicious cold too! Bon appetit!

A vegetable dish typical of the cuisine of the poor peasants of French Provence is ratatouille. It so happened that at the mention of this word, almost everyone will remember the popular cartoon about the rat-cook, and not the ratatouille recipe. I don’t know, perhaps the name of the cartoon somehow echoes the French rat (rat), or rata - slang for food-mixture, burda. But the second part of the word touiller means to interfere, stir.

By and large, the ratatouille recipe is similar to or with dishes that are prepared by stewing various vegetables. They say that the first ratatouille, the recipe of which was published and recorded, dates back to the 18th century, and comes from the vicinity of Nice. The original recipe was hardly generally accepted, included fresh vegetables grown in their own garden. It does not contain exotic products, only zucchini (zucchini), tomatoes, various peppers, onions and garlic. As well as spices and herbs familiar to the region, olive oil. Much later, ratatouille was added to the recipe.

Provencal ratatouille is a stew, a stewed mixture of vegetables. Although, very often, a dish in restaurants is served in the form of sliced ​​\u200b\u200bthin circles - each chef has his own recipe, although it no longer differs in the method of preparation, but in the spices and varieties of vegetables used. And, of course, completely original and fantastic servings.

If you think about it, eggplant dishes common in the East are often similar to ratatouille. For example, famous dish in Egypt is often cooked not in the form stuffed eggplant, but as stewed pieces vegetables. Amazing taste, special and pleasant.

vegetable set

Spices and herbs are the subject of endless debate. "Provencal herbs" are required without fail. This is the highlight, the business card of the dish. Without set provencal herbs It is better not to cook the dish. A mixture of dry herbs, including rosemary, basil, thyme, sage, mint, savory, thyme, etc., is quite suitable. Such mixtures are sold in the store and, by the way, are of very decent quality. It is worth, in addition to the dry mixture, to pick up fresh sprigs of parsley, basil, thyme. These are strong and aromatic herbs that give the main flavor and aroma to the dish. Fresh herbs should be tied with cotton thread and used as a bouquet.

The first thing to do is bake the pepper. There are options here. The first and preferred one is to bake the pepper in coals or on an open flame. The pepper must be baked until the outer shell is charred, which then must be peeled off with a knife. You can bake peppers in the oven - after cleaning them from seeds. Immediately after roasting, transfer the peppers to an airtight plastic bag until completely cool. The outer shell peels off and is excellently removed.

The first thing to do is bake the pepper

Choose your method, whichever is more convenient for you. However, peppers baked in coals or flames give the dish a touch of special taste. In any case, the peppers should be baked until soft, peeling off the outer shell and removing the seeds and stem immediately. The fleshy baked pulp of peppers should be very finely chopped with a knife. Grinding with a blender is not worth it, let very small pieces of pepper fall into the sauce.

The fleshy baked pulp of peppers should be chopped very finely with a knife

Scald large ripe tomatoes with boiling water and remove the skin. Remove the seeds and the central growth zone from the tomatoes - it is rough and clearly visible. Grind the remaining pulp with a blender to a puree state.

Grind the pulp of tomatoes with a blender to a puree state

Peel a large onion and chop it very finely with a knife. In a saucepan heat up 2 tbsp. l. olive oil and let it warm up for 1-2 minutes so that the specific smell inherent in natural olive oil disappears. Fry chopped onion until soft. You don't need to brown the onion.

Saute chopped onion until soft

Add finely chopped roasted pepper pulp and finely chopped garlic clove to the onion. Fry everything together over medium heat for 4-5 minutes, stirring occasionally.

Add the roasted pepper pulp and garlic to the onion

Next important point: you need to add all the spices. Salt and pepper to taste with black pepper, add 1-2 tsp. sugar and grated nutmeg on the tip of a knife. Add dry mixture of Provence herbs. The amount is strictly to taste, I added about 1 tsp. You can rub the mixture of Provencal herbs with your fingers, crushing it.

Stew pepper with spices for 5 minutes under the lid. The vegetable mixture for the sauce should be thick and very fragrant.

Stew pepper with spices for 5 minutes under the lid

Pour everything into the saucepan tomato puree and mix gently. If the puree is too thick, you can add a little boiled water. But, as a rule, this is not required. Simmer the pepper and tomato sauce under the lid for 3-4 minutes.

Pour all the tomato puree into the saucepan

Add a bouquet of fresh herbs - basil, thyme, parsley. Ratatouille must be fragrant. Simmer over low heat covered for 10 minutes. Then a bouquet of greens can be pulled out of the sauce, the spices are very fragrant and have already fulfilled their function.

Add a bouquet of fresh herbs - basil, thyme, parsley

The finished sauce should be similar in consistency to - thick enough. By the way, I read somewhere that in a simplified version of the ratatouille recipe, they use ready-made lecho instead of sauce.

For cooking, you will need a ceramic or refractory glass form with a high side. The shape can be oval or round to make it convenient to stack vegetables. Pour all the sauce into a suitable form, leveling it along the bottom. The sauce should fill the mold to about a third of its height.

Pour all the sauce into a suitable form

Next up is a fascinating activity - cutting vegetables into thin slices. As people say, fear has big eyes. At first glance, cutting a lot of vegetables into thin circles is an impossible task, which, by the way, stops many. Trust me, this is the easiest part of the recipe.

You can use kitchen graters, which for the most part do a good job of slicing zucchini and zucchini. But, unfortunately, the dense shell of eggplant may not be able to handle such graters, and even a fairly soft tomato is poorly rubbed. It is worth taking a regular cutting board and a sharp chef's knife. Even if you cut the first half of the zucchini unevenly, the further process will be almost perfect. The thickness of cutting all vegetables - 2-3 mm, no more.

Cut almost all prepared vegetables, leaving one of each type - you may not need them. If not enough, you can always cut more.

Cut all prepared vegetables

Next, you need to lay all the chopped vegetables, alternating them. For convenience, you can put 1-2 stacks of vegetables in a separate smaller mold, then transfer them to the sauce in the mold.

For convenience, you can put the vegetables in a separate mold.

The method and direction of laying is completely arbitrary. It is usually advised to stack vegetables in a spiral, starting from the center. In a small form, this is quite problematic to do. Therefore, do not complicate things unnecessarily. The laying scheme is at your discretion. Let it be parallel stripes or a spiral - it's not so important. It is much more important that the entire surface of the mold is covered with chopped vegetables.

Lay the chopped vegetables on top of the sauce.

Put a few sprigs of fresh thyme on top of the stacked vegetables and sprinkle with a finely chopped peeled garlic clove. Salt and pepper the vegetables if desired and to taste. Brush all vegetables olive oil, no gaps.