Classic ratatouille recipe what to do. Ratatouille in the oven

04.09.2024

Greetings, dear friends! Today on the Home Restaurant menu is a recipe for vegetable ratatouille in the classic version: simple and affordable. In itself, the classic ratatouille recipe implies many ways of preparation, like any “classic” dish. There are quite a lot of ways to prepare ratatouille at home, and today we will prepare ratatouille in the oven, almost in the classic version. My ratatouille: recipe with photos step by step - at your service!

My recipe for ratatouille is quite simple, without “complicated turns”, and will appeal to both advanced cooks and novice housewives. 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 in France. Looking ahead, I will say that this is a very tasty dish! If you have never cooked classic ratatouille, improve immediately!

Ingredients:

1 piece eggplant
1 piece zucchini
2-3 pcs. tomato
provencal herbs

for the sauce:

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

Additionally:

baking foil
rosemary for serving

How to cook ratatouille: recipe with photos step by step

Cooking ratatouille in the classic version 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 a special sauce for ratatouille: it is quite simple and unpretentious, but this simplicity does not in the least detract from the French charm of the finished ratatouille.

Pour olive oil into a frying pan and fry the bell peppers and onions until they become soft. Pre-cut the peppers and onions into cubes.

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

Salt and pepper our ratatouille sauce and remove from heat.

Cut the eggplant, zucchini and tomatoes into rings. Not too thin so that while baking in the oven, our classic ratatouille does not turn into mush.

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

Cover the form with ratatouille with foil and place in an oven preheated to 180 degrees for 40-50 minutes.

Take the finished classic ratatouille out of the oven, remove the foil, and let the dish cool slightly.

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

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How to make ratatouille at home

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

Important for tradition approximately equal amount of ingredients. Cut into circles or rings to arrange vegetables in an impressive, colorful spiral.

What ingredients do we need?

For 4-5 servings:

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

Or 2 smaller peppers are better 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 is spices:

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

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

How we prepare classic ratatouille

Eggplant

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

If the skin is very thick, you can clean it with mine. Cut into thin slices, like eggplant.

Tomatoes

Mine. We cut 3 pieces into circles - again as thin as eggplants.
We will make 2 tomatoes as the base of the sauce. To do this we need to peel them. We make cross-shaped cuts at the base of the fruit (see photo below) and scald with boiling water. The skin will come off instantly - you can chop the tomatoes into small cubes.

Wash, remove the core and white veins with seeds from the walls inside. Cut into small cubes.

Clean, wash and cut into small cubes.

We clean, wash and chop finely.

All ingredients are prepared.

Now we’ll make the sauce for pouring the vegetables into the mold.

Option #1 - fast: puree raw vegetable cubes (tomatoes, peppers, onions) and butter in a blender into a homogeneous puree.
Option No. 2 is my favorite, with stewing vegetables. In a deep frying pan, combine the cubes of tomatoes, peppers and onions with 1-2 tablespoons of oil. We don't add garlic! Simmer the vegetables over moderate heat until softened - about 5 minutes. Lightly crush with chopped herbs and remove from heat. Using an immersion blender, mix until the texture is smooth.

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

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

Ultra-fast ratatouille without the hassle of sauce.

Make a “pillow” from those vegetables that we cut into small cubes. Distribute olive oil over the bottom of the baking dish, add onion and garlic. On top are cubes of tomatoes and sweet peppers.

We arrange a spiral of vegetable circles “zucchini - eggplant - tomato”. Let's go over the top of the spiral with a brush and oil. Sprinkle with chopped herbs, or arrange the circles with fresh leaves in several places.

The last chord is baking in the oven.

Cover the pan with foil and bake the vegetables at 180 degrees until soft - 45-60 minutes. Remove the foil and cook the ratatouille until golden brown without covering - another 15-20 minutes.

Be prepared for a tantalizing aroma, which, alas, the photos do not convey. Classic ratatouille - a recipe for mouth-watering anticipation!

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

Good news for multicooker fans. Using the “Bake” mode, preparing ratatouille is unlikely to take more than 1 hour.

How to use ratatouille for weight loss

For its intended purpose - to eat with pleasure.

100 grams of baked stew contains no more than 60 kilocalories.

1 large serving - maximum 200 kcal.

If you have become accustomed to the role of a categorical fighter against calories from fat, you can get by with even less oil.

Another convenient thing about ratatouille is 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 to the richness of raw vegetables. Heat treatment destroys many vitamins. But the beneficial properties of the dish are also interesting.

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

How to diversify the recipe

Let us not be ashamed of admiration: our hero is great for creative variations.

Without strictly looking at calories, the first thing you ask 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 your goal is not to lose weight, you can put in it:

Potatoes or mozzarella cheese. Successful step-by-step recipes in the video below describe how to prepare such ratatouille at home.
A piquant option is to add sunflower seeds (1-2 large seeds) to the sauce.

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

Half an onion from the recipe do not chop, but cut into thin circles for inserting into the main spiral.
Broccoli and cauliflower. Cut into medium cubes and place on the bottom. Or we divide it into inflorescences, cut off only the curly part and cut it into plates to place after the zucchini in a series of vegetable circles.
White cabbage. We cut them crosswise into thin layers, cut them into circles and include them as the fourth ingredient in the vegetable spiral. Or chop the cabbage to place on the bottom.
Chicken breast or veal. Roll into minced meat with onions and garlic, season with Provençal herbs and place in the first layer in a lightly greased form.
Mushrooms, primarily champignons: they are easy to cut into the role of the 4th participant in the spiral laying.

Thanks for the article

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

Classic ratatouille is a basic recipe in 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 each of rosemary and thyme;
seasonings

Cooking process:

Before you start pouring the ingredients into the mold, you can immediately turn on the oven at 180 degrees.
Coat a baking dish with butter, cover the top with a layer of chopped onion, garlic and sprinkle with herbs.
Cut the remaining vegetables into thin circles and add them to the onion, laying them out one by one. We place the remaining sprigs of herbs between the plates. Season all contents with spices and oil.
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 a traditional recipe. Yes, and heat treatment occurs differently. But this does not make the dish at all inferior in taste to the classic one.

Required Products:

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

Cooking process:

All selected vegetables need to be cut into small pieces or as you like. If the vegetables are old, remove the skin and veins from them. Young ones can be cut immediately.
Coat the bowl with the specified amount of oil, place the prepared ingredients there, fill 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 a vegetable stew, is made almost the same as the classic recipe. The result is a satisfying 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 spoon of olive oil;
two tomatoes.

Cooking process:

You can add other vegetables according to your taste. All of them need to be peeled, if necessary, and cut into thin circles or slices. Mix together.
The filling is prepared separately, for which the wine and oil are combined. Everything is well seasoned with spices and always some herbs, for example, rosemary.
Foil is placed in the mold, vegetables are placed on it, the sauce is poured over it and the top is covered with foil again. Cook the dish for about 20 minutes, preheating the oven to 180 degrees.

Quick recipe in a frying pan

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

Required Products:

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

Cooking process:

For this recipe you will need a fairly deep and large frying pan with a lid. Heat the oil in it, add the zucchini and eggplants cut into thin slices, fry for several minutes until they begin to change color.
Place the diced garlic and onion there, keep for about five more minutes, and then next in line are chopped tomatoes and sweet peppers.
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 about 25 minutes.
Then we “finish” the dish for another five minutes without a lid, raising the heat level so that the 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 olive oil;
50 grams of butter;
one sweet pepper and tomato;
about 80 grams of any cheese;
spoon of flour;
a glass of milk.

Cooking process:

Rinse all vegetables well, remove the skin if necessary, cut into thin slices and place in a baking dish. Season with spices and place the ratatouille in the oven for 40 minutes, remembering to cover the vegetables with foil. Temperature – 180 degrees.
While the ingredients reach the desired state, make the sauce: melt the butter with flour, pour in the milk, add a little pepper, salt and grated cheese. Stir until smooth.
Pour this mixture over the already softened vegetables, 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 recipe with grapes

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 bell pepper;
one onion and potato;
4 tablespoons olive oil.

Cooking process:

All of these vegetables need to be cut into small cubes, except for zucchini. We turn them into thin circles.
Peel the apple, remove the core, cut into four parts. We simply separate the grapes from the branch and wash them.
Mix all the ingredients of the dish and place in the mold. Sprinkle herbs, salt, pepper, oil on top and add a little plain water. Cook for an hour and a half at 200 degrees.

With sour cream and egg sauce

You can slightly diversify the taste of vegetables using sauce.

Required Products:

two zucchini, tomato and eggplant;
onions and peppers;
spices;
spoon of olive oil;
three eggs;
Provençal herbs to taste;
0.2 kg sour cream.

Cooking process:

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

Hearty vegetable stew with chicken fillet

And in front of you is no longer a French ratatouille, but a delicious and complete 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:

Cut the onion and garlic into any pieces, fry until golden brown, and then combine with the pre-chopped fillet. Keep it on the stove until it starts to change color.
Place chopped peppers, tomatoes, tomato paste there, add a little water and simmer for about 10 minutes, turning the heat to low. At the same stage, spices are added to the vegetables. You can serve this dish with fresh herbs.

Ratatouille with potatoes

There are no potatoes in the classic recipe, 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:

Peel the potatoes, chop them into cubes and fry until soft.
In a separate container, sauté chopped onions, pieces of eggplant and zucchini. When they begin to change color, add garlic. Let it sit until the vegetables become soft and golden.
Mix potatoes and vegetables in a saucepan, add chopped tomatoes, wine, spices with herbs and lemon juice. Cook for 20 minutes, covered, setting the heat on the stove to low.

Ratatouille is a dish that attracts not only its amazing taste and aroma, but also its incredibly appetizing appearance. Looking at these bright rows of round pieces, it’s hard to believe that the sonorous name of the dish hides, in fact, ordinary baked vegetables, not without its own twist in the cooking technology, of course. Today I will tell you in detail how to prepare this famous dish of Provençal cuisine – classic ratatouille. The recipe with photos is easy to master step by step: first, prepare the vegetable sauce, then prepare a fragrant oil dressing, cut the vegetables into round pieces - perhaps the main feature of the dish, put everything in a mold - and into the oven. In fact, the baking process is the longest cooking stage. And only when the delicious aromas of vegetables and Provençal herbs envelop the entire house is ratatouille ready. Enjoy!

Ingredients:

zucchini (young) – 1 pc. weighing about 300-350 g,
eggplant – 1 pc. for 300-350 g,
bell pepper – 2 pcs.,
tomatoes – 1 kg,
onion – 100 g,
garlic – 4 large cloves,
olive oil – 50 ml,
herbs de Provence (a mixture of aromatic herbs) – 1 tbsp. l.,
sugar – 1 tsp,
ground pepper and salt - to taste.

How to make classic ratatouille

First, let's prepare all the vegetables. Wash the zucchini, eggplant, and tomatoes and dry them. Rinse the bell pepper, remove the seeds and cut off the white veins inside. Peel the onions and garlic.

We start preparing ratatouille with the sauce. Cut the peeled bell pepper into small cubes.

Next - tomatoes. For the sauce we only need half of the tomatoes. Cut the tops of the tomatoes and pour boiling water over them for a couple of minutes. Then immediately dip them in cold water and remove the skin. We cut out the stalk.

We remove the seeds from the tomatoes and cut them into cubes. Tomatoes can be cut larger than peppers.

Finely chop the peeled onion. Heat a small amount of oil in a frying pan, then add the onion first.

Fry it until a light, barely noticeable blush appears, then immediately add peppers and tomatoes to it. Season everything, add sugar, and if desired, you can also season the sauce with ground pepper. Simmer everything under the lid for 15-20 minutes - and the sauce is ready.

At the same time, while the sauce is preparing, prepare the vegetables for baking. We have them already washed, so all that remains is to cut them. We arm ourselves with the sharpest knife we can find in the house, and cut the zucchini, remaining tomatoes and eggplant into thin circles - 2-3 mm, more is undesirable.

Prepare a fragrant oil dressing. Place aromatic herbs in a bowl, add garlic passed through a press, and pour in oil. Add some salt to everything (I added 0.5 tsp) and stir.

Now take the mold and pour the prepared vegetable sauce into it. Next comes the most interesting part - we form the ratatouille, alternating vegetable slices: zucchini - eggplant - tomato. We try to lay the slices vertically and as tightly as possible, since during the baking process they will noticeably decrease in size, forming not very attractive voids.

Add some vegetables.

Evenly pour the aromatic oil dressing over the vegetables in the mold, cover the mold with a lid or foil (I used foil) and load the mold into a preheated one at 180-200 degrees. oven.

Ratatouille takes quite a long time to bake: 60 minutes. bake the vegetables under foil, then open them and keep them in the oven for another 10 minutes. After removing from the oven, cover the ratatouille again, giving it the opportunity to brew. And after 10 minutes. you can serve!

Ratatouille is amazingly delicious both hot and cold. It can be served as a separate dish or as a side dish for meat or fish.

Bon appetit!

Description

Vegetable ratatouille- a national dish of French cuisine, which can often be found as a side dish. Ratatouille is also often served as an independent dish. The main ingredients of any ratatouille are always zucchini, eggplant and tomatoes. These vegetables are baked in the oven with a variety of sauces and with the addition of all kinds of spices. The taste of ratatouille will in no case be bland, as is often the case with stews; if you cook it at home, you will be surprised at the result. Vegetable ratatouille will turn out beautiful, incredibly satisfying and unusual in taste, but at the same time it will remain healthy, nutritious and, at the same time, light.

A step-by-step recipe for creating such a French delicacy with a photo will tell you how to properly prepare and bake all the ingredients. In addition to the tomato and bell pepper sauce, we will also use an additional flavor mixture of garlic and herbs in olive oil. Vegetable ratatouille is an ideal dish for a summer or diet menu. Baked vegetables will be much tastier than those that need to be boiled and certainly healthier than those that need to be fried. Let's start creating a French vegetable ratatouille for dinner.

Ingredients

(700 g)
(700 g)
(1 kg)
(2 pcs.)
(1-2 pcs.)
(2-3 pcs.)
(to taste)
(to taste)
(to taste)
(to taste)
(for frying)

Cooking steps

Prepare all the necessary ingredients to prepare a delicious lean vegetable ratatouille.

We will prepare the sauce for our ratatouille based on bell pepper, so we place the washed vegetables in a special baking bag and place them in an oven preheated to 180 degrees. Bake for 30-40 minutes until fully cooked.

We wash the eggplants thoroughly, cut them into fairly thin rings, place them in layers on a plate and sprinkle each layer with salt. Let the eggplants sit for 15-20 minutes so that all the excess bitterness goes away. After the specified time has passed, wash the eggplant layers under cold running water, then dry with a paper towel.

We thoroughly wash the zucchini and cut it to match the eggplants.

We put the three tomatoes aside, wash the rest, if necessary, get rid of the green stem and cut them into the same circles as the eggplants and zucchini.

Chop the washed and peeled onion quite finely. Heat a frying pan with a small amount of olive oil, put the onion slices on it, fry until soft and transparent.

We make a small cross-shaped cut on each previously set aside tomato, and then lower it into boiling water for 1-2 minutes. After this, easily remove the skin from the tomatoes, cut the pulp into cubes and add to the onion.

We also peel the baked peppers, chop them and add them to the pan with the vegetables.

Simmer the ingredients over low heat for 6-8 minutes, then place the contents of the pan in a blender and grind thoroughly.

We select the form necessary for baking ratatouille, pour the prepared sauce onto its bottom.

We place the vegetables cut into circles one by one in the mold as shown in the photo.

In a mortar, thoroughly mash the peeled garlic cloves with a small amount of salt. Add olive oil and chopped herbs there.

Pour the resulting mixture over the vegetables in a baking dish, carefully wrap it in foil and place it in an oven preheated to 180 degrees. Bake the dish in this form for 20 minutes, and then for the same amount without foil.

We serve the dish and serve it exclusively hot. Vegetable ratatouille baked in the oven is ready.

Bon appetit!