Cooking ratatouille. Ratatouille - Beautifully Roasted Vegetables, Low in Calories, and Lots of Tasty Options

Ratatouille is famous vegetable dish, whose birthplace is France, or rather Provence - a historical region in the southeast of the above-mentioned country. But it is especially popular in Nice. This dish can be tasted in almost all cafes and restaurants.

Ratatouille is usually prepared in a frying pan, in which case the vegetables are cut into cubes or strips and fried in olive oil until half cooked - “al dente”. Then the vegetable dish is dressed with a seasoning sauce. But it comes out very beautiful and delicious. french dish baked in the oven.

It was this ratatouille that was prepared by the mouse chef Remy in the Disney cartoon of the same name. The recipe below is an authentic copy of that dish. After the release of this cartoon on the screens, the number of ratatouille orders in cafes and restaurants increased by about 4 times.

The basis of this dish is always eggplant, zucchini and tomatoes. Vegetables cut into thin rings are slowly baked, but rather stewed in a sauce of sweet peppers, onions, tomatoes and garlic with olive oil. The dish is seasoned with fragrant dried thyme, spicy garlic, fragrant basil and freshly ground black pepper.

Note to the owner:

• Zucchini can be substituted for zucchini.
• It is desirable to choose vegetables of approximately the same diameter. Then the sliced ​​\u200b\u200bcircles will be the same size and the dish will have a neater look.

Ingredients:

• Eggplant - 2 pcs.
• Zucchini - 1 pc.
• Tomato - 1 kg (2 pieces for cutting and 3 pieces for sauce)
• Onion - 2 pcs. (average)
• Sweet red pepper - a few rings
• Garlic - 4 cloves
• Basil - ½ bunch
• Fresh or dried thyme - 1 tablespoon
• Extra virgin olive oil - 5 tablespoons
• Ground black pepper and salt - to taste

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How to cook ratatouille

1. Wash and dry sweet peppers. Wrap it in foil so that there are no holes. Put it in foil in a baking dish.

2. Preheat the oven to 180°C. Place the pepper dish on the top rack of the oven and bake for 30 minutes.

While the peppers are cooking, chop the rest of the sauce ingredients. Peel off the onion and garlic cloves. Peel the onions and cut into not very large cubes.

3. Cut two cloves of garlic into thin slices.

4. Wash the tomatoes. Set half aside. Cut each of the remaining tomatoes crosswise with a sharp knife.

5. Boil water in a saucepan. Dip chopped tomatoes in boiling water for 30 seconds.

6. Then remove from the pan with a slotted spoon and peel.

7. Cut the pulp of tomatoes into pieces of arbitrary shape. During the preparation of the sauce, they will still boil.

8. Remove the baked pepper form from the oven. Carefully unfold the foil and let the peppers cool slightly.

Peel the fruit from the skin, cut the pulp into strips or cubes, this also does not matter.

9. Heat 2-3 tablespoons of good quality olive oil in a frying pan, then add all the onions and garlic cloves.

10. Brown over low heat, remembering to stir.

11. Add peeled and chopped Bulgarian Bell pepper and tomatoes. Simmer everything over low heat, stirring for 5-7 minutes.

12. Sprinkle with dried thyme, ground black pepper and salt. Mix well.

13. Vegetable mix transfer to the bowl of a blender or food processor. Puree everything until creamy.

14. Pour in 2 more tablespoons of extra virgin olive oil and mix.

15. Pour 2/3 of the sauce into a large round baking dish.

16. Wash the zucchini and eggplant and remove the stalks. Cut the previously set aside tomatoes, zucchini and eggplant into thin slices of 3-5 mm.

17. Arrange the vegetables in the dish, alternating the circles of vegetables in concentric circles towards the center.

18. Wash and dry the basil. Remove the leaves from the branches and chop them finely. Finely chop the remaining 2 garlic cloves.

Sprinkle the dish with chopped garlic and basil.

Classic recipe with photos step by step. What products can be delicious to expand the composition of the dish. How to use for weight loss (Yes, yes! The handsome ratatouille is low-calorie!)

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How to cook ratatouille at home

A step-by-step recipe with a photo will leave no doubt about the ease of the idea! But first, let's decide on the selection of vegetables.

Tradition is important about the same amount of ingredients. Cut into circles or rings to arrange vegetables in a spectacular motley spiral.

What ingredients do we need

For 4-5 servings:

• Zucchini (regular or zucchini) - 1 pc. length 20-25 cm
• Eggplant - 1 pc. (about the same as zucchini) or 2 smaller things
• Tomatoes - 5 pcs. medium diameter, comparable to a zucchini
• Bulgarian pepper - 1 pc. (if thick-walled and large)

Or 2 smaller peppers are better than red (it has more sweetness)

• Onion - 1 medium sized onion
• Garlic - 4-5 cloves
• Olive oil - 2-3 tbsp. spoons
• Salt, pepper - to taste

An important secret of the classics - spices:

• Rosemary and thyme - 5 sprigs each (fresh) - a favorite summer couple in Provence.

Or replace with 3-4 pinches of dry herbs. Ready seasoning"Provencal herbs" is the most obvious option. You can find dry spices separately: rosemary and thyme are a must. Add sage, oregano, marjoram, mint to taste.

How we prepare classic ratatouille

eggplant

• Wash and cut into thin slices. Place in a large bowl, sprinkle with salt. Leave the cut for 10 minutes to remove bitterness from the fruit. We wash the eggplants that have let the juice in cold water - in a colander under the tap. Let the water drain.

• Mine, if the skin is very thick, you can clean it. Cut into thin circles, like an eggplant.

Tomatoes

• My. 3 pieces cut into circles - again as thin as eggplant.
• 2 tomatoes we will make the base of the sauce. To do this, we need to peel them from the skin. We make cruciform cuts on the basis of the fruit (see photo below) and scald with boiling water. The skin will come off instantly - you can chop the tomatoes into a small cube.

• Mine, remove the core and white veins with seeds from the walls inside. We cut into small cubes.

• Clean, wash and cut into small cubes.

• We clean, wash and finely chop.

All ingredients are prepared.

Now we will make a sauce for pouring vegetables into a mold.

• Option number 1 - fast: raw vegetable cubes (tomatoes, peppers, onions) and oil are interrupted in a blender into a homogeneous puree.
• Option number 2 - favorite, with stewing vegetables. In a deep frying pan, combine cubes of tomatoes, peppers and onions - for 1-2 tablespoons of oil. We do not put garlic! Cook over moderate heat until vegetables soften, about 5 minutes. Lightly crush with chopped herbs and remove from heat. Blend with an immersion blender until smooth.

Bingo! How quickly we got to the main step - we form a vegetable spiral.

• When we use the sauce, we pour it into a mold and arrange in tight rows of alternating vegetable circles. Zucchini - eggplant - tomato. So - before filling out the form. Sprinkle with finely chopped garlic and herbs de Provence. You can lubricate the vegetables with a drop of oil using a silicone brush.

Ultra-fast ratatouille without the hassle of sauce.

Make a "pillow" of those vegetables that we cut into a small cube. Spread the olive oil over the bottom of the baking dish, pour onion and garlic. On top - cubes of tomatoes and sweet peppers.

We lay a spiral of vegetable circles "zucchini - eggplant - tomato". Let's go with a brush with oil along the top of the spiral. Sprinkle with chopped herbs, or in several places we shift the circles with fresh leaves.

The last chord is baking in the oven.

We cover the form with foil and bake the vegetables at 180 degrees until soft - 45-60 minutes. Remove the foil and bring the ratatouille to a ruddy readiness without coating - another 15-20 minutes.

Be prepared for a tantalizing aroma that, alas, photos don't convey. Classic ratatouille - a recipe for a delicious anticipation!

Serve hot or cold, solo or as a side dish with meat. It's always delicious.

Good news for multicooker fans. On the "Bake" mode, cooking ratatouille is unlikely to take more than 1 hour.

How to use ratatouille for weight loss

For its intended purpose - to eat with pleasure.

There are no more than 60 kilocalories in 100 grams of baked stew.

1 large serving - a maximum of 200 kcal.

If you've become a die-hard fat calorie fighter, you can get by with even less butter.

It is also convenient in ratatouille that it is an acceptable dish in the moderate phases of popular protein diets - according to Dukan, Montignac, Atkins.

The composition of ratatouille cannot be compared with wealth raw vegetables. Heat treatment destroys many vitamins. But beneficial features the food is interesting too.

• and sweet pepper, which is not destroyed by heat treatment;
• Lots of dietary fiber;
• Hearty slow carbohydrates for a stable metabolism without spikes in blood glucose.

How to diversify the recipe

Let's not be ashamed of admiration: our hero is grandiose for creative variations.

Without a strict eye on calories, the first thing that asks for is additives to the sauce, for example, sour cream. Another approach is to taste the sauce before pouring and balance the sourness with sweetness to taste (1-3 pinches of sugar).

If you are not faced with the task of losing weight, you can put in it:

• Potatoes or mozzarella cheese. lucky step by step recipes The video below describes how to make this ratatouille at home.
• A piquant option is to add sunflower seeds to the sauce (1-2 large zhmen).

If ratatouille attracted you as a convenient recipe for a weight loss diet, then it’s delicious to add the following.

1. Half an onion from the recipe do not chop, but cut into thin circles for laying in the main spiral.
2. Broccoli and cauliflower. Cut into a medium cube, lay on the bottom. Or we divide it into inflorescences, cut off only the curly part and cut it into plates to shift after the zucchini in a series of vegetable circles.
3. White cabbage. We cut it in thin layers across, cut it into circles and include them as the fourth ingredient in the vegetable spiral. Or chop cabbage for laying on the bottom.
4. Chicken breast or veal. We twist into minced meat with onions and garlic, flavor with Provence herbs and put the first layer in a lightly oiled form.
5. Mushrooms, especially champignons: they are easy to cut into the role of the 4th participant in the spiral styling.

We hope our description will inspire you to classic ratatouille. The recipe with the photo hardly left room for questions, but if there are any, we are waiting for you in the comments!

What vegetables do you like to roast? Do you agree that of all types of processing, roasting is the best for diets? Is it possible to get by with a small amount of oil? Enjoy your meal and see you in a useful dialogue!

Hello dear readers! Recently, my son and I watched the cartoon "Ratatouille". The child liked it very much, and I decided to make classic dish Provencal cuisine, which was prepared by the main character of the cartoon. I like that you can now cook ratatouille in the oven not only in summer, but also in other seasons. This light, fragrant and very tasty dish will surely please your loved ones. It is baked in half an hour, and can act as an appetizer, side dish or an independent dish.

AT classic recipe the dish is made from eggplant, zucchini and tomato under tomato sauce(pasta with spices, diluted with water). Products are cut into thin slices - no more than 2-3 mm in width.

You can bake vegetables both in the oven and in a slow cooker - this will not particularly affect the taste. The dish is low-calorie, meets the requirements proper nutrition but at the same time very satisfying. As spices it is recommended to add Provencal herbs, which will give the vegetables the flavor of summer France. These are thyme, basil, rosemary, tarragon, celery. Real chefs tie them into a bouquet and put them in a dish during cooking, after which they take them out.

To get a full meal, cook such a casserole with cheese, add minced meat or chicken meat to it. These products go well with vegetables, and the dish becomes more satisfying.

Classic vegetable ratatouille from eggplant and zucchini in the oven

This is the dish prepared by the main character of the cartoon of the same name. Processing products takes a minimum of time, and the result is always excellent! The main thing is not to overexpose the vegetables in the oven, and everything else will be a matter of technique.

Required products:

• 1 medium eggplant (length 17-18 cm);
• 1 zucchini of the same size;
• 3-4 tomatoes;
• 2 cloves of garlic;
• 2 tbsp provencal herbs;
• 2 tbsp tomato paste;
• 2-3 tbsp refined olive oil;
• ¾ cup hot water;
• ground pepper (optional);
• 1 tsp salt (no slide).

How to cook:

1. Wash the vegetables, cut into thin circles, without peeling the skin.

2. Alternate slices of vegetables, laying in a baking dish in the following sequence: zucchini, tomato, eggplant. They are laid out in a circle, tightly enough, until the container is completely filled.

3. Prepare the sauce: mix the tomato paste with hot water, crushed garlic, spices, salt. Taste the sauce to taste for salt.

4. Add pepper and vegetable oil, mix well.

You can use refined olive or sunflower oil.

5. Evenly pour the sauce over the vegetables and cover (you can use foil).

6. Bake in the oven, temperature 200 degrees, then another 10 minutes in the open.

Serve the dish both hot and chilled, sprinkled with fresh herbs or grated cheese. In this recipe, I use a 20 cm diameter mold.

Ratatouille in the oven with potatoes and cheese - a simple recipe

Such vegetable casserole Easily perfect for lunch or dinner. Here, in addition to the main ingredients, potatoes and cheese were added. The dish will become perfect side dish to any meat, and especially suitable for chicken or.

What will be required:

• 1 zucchini;
• 1 eggplant;
• 3-4 pcs. potatoes;
• 2-3 medium tomatoes;
• 150 g of hard cheese;
• 2 glasses of milk;
• 2 eggs;
• 2 tbsp vegetable oil;
• a pinch of nutmeg;
• salt, pepper to taste.

Cooking process:

1. Cut the eggplant and zucchini into circles, lightly salt. Stir and leave for 20 minutes so that they start the juice.

2. Cut potatoes and tomatoes in the same way.

3. Lubricate the baking dish well with vegetable oil, fill with vegetables in the following order: eggplant, zucchini, tomato, potatoes. Lightly salt and pepper to taste.

4. Rub the cheese on a fine grater, mix with milk and eggs. Salt, add nutmeg, stir.

5. Pour the mixture over the vegetables.

6. Place in oven preheated to 200 degrees. Bake for 30-40 minutes.

If your oven gets too hot, cover the baking dish with foil. And 5 minutes before cooking, remove it to get a golden crust.

How to cook lean ratatouille in a slow cooker at home?

A great option for those who are struggling with extra pounds, lead a healthy lifestyle or just want to diversify the menu. It is prepared very quickly and contains a minimum of calories. You can bake the dish not only in the oven, but also in a slow cooker, which makes the process easier.

Ratatouille recipe with minced meat and vegetables in the oven

Do you want to get a side dish and hot at the same time? Then this recipe is for you. Minced chicken can be used if you prefer. diet food. The dish is great both hot and cold, so you can take it to work as a snack.

Required Ingredients:

• 500 g minced meat;
• 1 onion;
• 1 eggplant;
• 1 zucchini;
• 2 tomatoes;
• 1 bell pepper;
• 1 egg;
• 1 tbsp semolina.

For sauce:

• 1 tbsp tomato paste;
• 5 tbsp vegetable oil;
• 300 ml of water;
• salt, pepper and other spices to taste.

Step by step recipe with photo:

1. Finely chop the onion into cubes, mix with minced meat.

2. Add semolina and vegetable oil. Lightly salt, season and mix well with your hands.

3. Shape the mass into flat hamburger-type patties.

4. Cut vegetables into thin slices.

5. Grease the mold with oil. Lay out cutlets and vegetable slices, alternating them as follows: zucchini, cutlet, pepper, eggplant, tomato.

Products should be packed tightly, preferably without voids or gaps.

6. Mix water with spices, add salt and pepper, pour tomato paste and 4 tbsp. l. vegetable oil. If you like more sauce, add another 100 - 200 ml of water.

Pour the vegetables with the resulting sauce and send for an hour in the oven at a temperature of 180 degrees.

Ratatouille is hot vegetable snack from zucchini, eggplant and bell pepper, reminiscent of lecho. Ratatouille also contains tomatoes, onions and garlic. A simple vegetable dish since the 18th century has been traditional food poor French peasants who could not afford meat, so the name of the dish is translated as "bad food", although in fact ratatouille is very appetizing and tasty. By the way, modern culinary specialists began to add eggplant to ratatouille - in the old french cuisine only zucchini was used. The Italians call a similar dish caponata, the Spaniards - pista, the Hungarians - lecho, and for us ratatouille - vegetable stew. However, this appetizer is distinguished by some cooking features, due to which it is considered an aristocratic dish worthy of decorating the menu of any European restaurant.

How to cook ratatouille at home

There are many recipes for how to cook. Different chefs offer their own versions of this gourmet dish. Some chefs fry zucchini and eggplant separately, and use the remaining vegetables to prepare a sauce, which is poured over the fried vegetables and baked in the oven. Other chefs roast all the ingredients of ratatouille separately so that they show their taste to the maximum, and then mix them and season them with spices and herbs.

There is another way of cooking - when the vegetables are chopped, laid out in a mold and baked. However, it should be recognized that the original recipe did not involve such complex culinary techniques, because ordinary peasants had no time to grind and fry vegetables, as well as prepare sauce, and ovens were rare in the villages. If you want to learn how to make real peasant ratatouille at home, original recipe, then it is simple - all vegetables are stewed together, while there should be so many of them that there is enough for the next day.

Preparing vegetables

Modern chefs have moved far away from the classic recipe - they add a lot of ingredients to ratatouille. additional ingredients such as pumpkin, potatoes, mushrooms, pasta, rice, cheese, meat and seafood. In the process of preparing this dish, you can show miracles of ingenuity and get a new dish every time.

The variety of ratatouille recipes has one thing in common - this appetizer is prepared very quickly and easily, so housewives all over the world include ratatouille in their family's daily menu so as not to spend a lot of time cooking and delight loved ones with tasty, healthy and hearty dishes.

Vegetables for ratatouille are cut into large pieces or circles, and you should take only fresh vegetables and not freezing. The skin must be removed from the tomatoes, otherwise it will bring dissonance to the delicate texture of the dish. For this reason, only dense and not very thick ones are suitable for ratatouille. juicy tomatoes that can be cut into cubes. It is better to take unripe zucchini or squash so that you do not have to remove the seeds and cut off the thick peel. Bulgarian peppers are usually cut into strips, and the onion is finely chopped.

Ratatouille step by step: roasting vegetables

It is customary to fry vegetables in high-quality olive oil - first put onions and garlic in a pan, fry them until golden brown, then add all the other vegetables, except for tomatoes. The vegetables are simmered over low heat until they become soft, then salt and Provence herbs - rosemary, basil, mint, thyme, oregano, thyme, marjoram, sage and fennel are added to them.

Fragrant spices give ratatouille a unique taste and make it different from the usual vegetable stew. Probably this is what main secret french starter, which is served hot or cold with a fresh fragrant baguette and dry red wine. Modern culinary specialists prepare ratatouille with rice, chicken, mushrooms, eggs, cheese, potatoes, serve it as a filling for pancakes and sandwich mass.

Ratatouille has another unusual feature - it should not be prepared in advance, as this affects the taste of the dish. In extreme cases, you can fry vegetables without tomatoes, which are best added just before serving the dish. The fact is that the acid contained in tomatoes makes vegetables pale and deprives them of the sweetish taste characteristic of ratatouille.

Ratatouille with pasta

This snack can be an independent dish when cooked with pasta. Wash and dice 1 large eggplant, 2 medium squash, 1 onion and hot red pepper. Grind 400 g of tomatoes in a blender own juice along with fresh basil.

Preheat the oven to 190-200 ° C, put onion and eggplant on it, pour 2 tbsp. l. olive oil, pepper and salt. Bake vegetables for 15 minutes, and then add pepper, squash and another 1 tbsp. l. oil, salt again, pepper and bake for another 30 minutes.

In the meantime, boil 450 g of pasta, bring to a boil tomato puree with chopped garlic clove, simmer for 4 minutes over low heat and mix the finished sauce with pasta and baked vegetables. Sprinkle ratatouille with 100 g of grated Parmesan before serving and enjoy. gourmet dish worthy of the title of a delicacy!

Ratatouille with cheese

Cook with ease with, which will serve for a long time and delight with bright colors. The form can be used in microwave oven, dishwasher safe. They are also designed for baking or storing food in the refrigerator.

Published on our website different recipes ratatouille, which will come in handy if we cook at home. Novice housewives who are just learning new culinary techniques can find a ratatouille master class and repeat it at home. Why go to restaurants when home tastes better?

Greetings, dear friends! Today on the menu Home Restaurant vegetable ratatouille recipe classic version: simple and affordable. By itself, the classic ratatouille recipe involves many cooking methods, like any "classic" dish. There are a lot of ways to cook ratatouille at home, and today we will cook ratatouille in the oven, almost in the classic version. My ratatouille: step by step recipe with photo - at your service!

My ratatouille recipe is quite simple, without “complicated turns”, and will appeal to both advanced chefs and novice hostesses. Today I will tell you how to cook ratatouille at home in the oven, so that it turns out no worse than in the best restaurants France. Looking ahead, I will say that it is very tasty dish! If you have never cooked a classic ratatouille - urgently correct it!

Ingredients:

• 1 PC. eggplant
• 1 PC. vegetable marrow
• 2-3 pcs. tomato
• Provencal herbs

for the sauce:

• 3 tbsp olive oil
• 1 PC. bell pepper
• 1 PC. bulb
• 2 pcs. tomato
• salt and black pepper

Additionally:

• baking foil
• rosemary for serving

How to cook ratatouille: recipe with photo step by step

Traditional ratatouille always starts with the sauce. Moreover, it can be absolutely any vegetable sauce like our favorite squash caviar, classic adjika, or tomato paste diluted with water. But today we will prepare the sauce for ratatouille on purpose: it is quite simple and unpretentious, but this simplicity does not diminish the French charm of the finished ratatouille.

Pour into the pan olive oil, and fry the bell pepper and onion until they become soft. Peppers and onions are pre-cut into cubes.

Add grated tomatoes to fried onions and peppers. Stir and simmer for five minutes.

Salt and pepper our ratatouille sauce and remove from heat.

Eggplant, zucchini and tomatoes cut into rings. Not too thin, so that during baking in the oven, our classic ratatouille does not turn into porridge.

We put the chopped vegetables in a mold at an angle, alternating the rings of vegetables. Vegetables for ratatouille need to be slightly salted.

We cover the form with ratatouille with foil, and send it to the oven preheated to 180 degrees for 40-50 minutes.