The dish of ratatouille is a very bright-looking and aromatic dish that gourmets will like. Usually it is cooked in vegetarian families, observing the rules for choosing vegetables. It is imperative that all ingredients are young, as a result of the dish will be tender and juicy.

Classic French Recipe

If you plan to cook a traditional version of baked vegetables, you should stock up on Provencal herbs. They give saturation to aroma. We offer a classic ratatouille recipe, in which you will learn how to cook the sauce and bake vegetables properly.

The list of dishes:

  • eggplant - 300 g;
  • zucchini (can be of different colors) - 300 g;
  • colored bell pepper - 3 pcs.;
  • white onion - 2 pcs.;
  • tomatoes - 1 kg;
  • garlic - 3 cloves;
  • olive oil - 3 tbsp. l .;
  • Provencal herbs - 1 tsp;
  • salt.

Important! To the classic dish should not add a fragrant mixture of peppers. It mixes smells, as a result you will not recognize the real taste of vegetable baking.

Execution Technology:

  1. To begin with, we will prepare all the vegetables: wash them, clean the stalks and make sure to drain the moisture on a paper towel.
  2. The first thing we’ll do is make the sauce. To do this, finely chop the onion and fry it in olive oil until transparent.
  3. Take one part of the total tomato, pour over boiling water, remove the peel.
  4. Chop the bell pepper into small cubes, chop the tomatoes in the same way.
  5. Transfer both products to the pan, set a low heat and stir regularly until the vegetables are tender.
  6. Now cut the zucchini, eggplant and the remaining tomatoes in circles with a thickness of not more than 5 mm.
  7. Lubricate the pan with olive oil, pour the cooked sauce into it and evenly distribute over the bottom area.
  8. Alternating circles, lay out the vegetables.
  9. Next, we will make a fragrant sauce, for which we mix several tablespoons of olive oil with garlic and Provencal herbs passed through a press.
  10. Pour vegetables, tightly cover the baking sheet with foil.
  11. We put the dish in a preheated oven to 180 degrees and leave in this mode for 30 minutes.
  12. Then remove the baking foil and simmer in the oven for another 20 minutes.

Ready hot meals can be served at the table.

Ratatouille in a slow cooker

Preparing a ratatouille in a slow cooker is not difficult at all, especially since the kitchen equipment helps to complete the cooking without any extra hassle. For the dish, you need to accurately select the amount of ingredients.

The list of dishes:

  • eggplant - 1 pc.;
  • zucchini (medium) - 1 pc.;
  • tomatoes (preferably cream form) - 5 pcs.;
  • garlic - 3 cloves;
  • Bulgarian pepper - 3 pcs.;
  • greens - ½ bunch;
  • salt, spices - to taste;
  • vegetable oil - 3 tbsp. l

To cook a French dish in a slow cooker, you must:

  1. We will prepare all the vegetables: peel, rinse, cut into circles.
  2. Make a sauce of several tomatoes and garlic. To do this, chop the garlic with a knife and send it to fry at the bottom of the mold in heated vegetable oil.
  3. Then add finely chopped tomatoes, set the mode "Frying" for 15 minutes.
  4. Add salt and pepper, and then wait until the sauce acquires a uniform consistency.
  5. Pour the sauce into another container, now put all the vegetables, sliced ​​in circles, alternating on the bottom, season with salt, pepper and pour over the sauce.
  6. Set the “Baking” mode for 40 minutes. After cooking, serve the dish with lentils or buckwheat.

Oven baked fresh vegetables

A vegetable dish is baked in the oven in many ways, one of the good options for dinner is the following recipe.

The list of dishes:

  • sweet pepper - 5 pcs.;
  • eggplant - 2 pcs.;
  • zucchini - 1 pc.;
  • champignons - 10 pcs.;
  • garlic - 2 cloves;
  • vegetable oil - 3 tbsp. l .;
  • spices, salt to taste;
  • parsley - ½ bunch.

To bake fresh vegetables beautifully, they need to be properly prepared, observing the shape of the slices.

Execution Technology:

  1. Wash and clean all components. Zucchini and eggplant cut into large cubes.
  2. Then chop the bell pepper in the same way. We put all the vegetables in one bowl, sprinkle with spices, salt and add garlic. All mix well.
  3. Let the vegetables stand for 5-10 minutes, then put them on a baking sheet, greased with vegetable oil, cover with foil and send the dish to the oven preheated to 210 degrees. Bake for 20 minutes.

Cooking in a pan

The presence of vegetables in the diet provides the human body with vitamins and minerals, so they should be consumed in any form.

The list of dishes:

  • eggplant - 1 pc.;
  • zucchini - 1 pc.;
  • tomato - 5 pcs.;
  • onion - 1 pc.;
  • mushrooms - 5 pcs.;
  • vegetable oil - 3 tbsp. l .;
  • salt pepper.

Execution Technology:

  1. We cut all the products in half rings.
  2. Pour eggplant separately, leave in a weak saline for 15 minutes.
  3. Mushrooms cut into plates, after cleaning the stalk.
  4. Dry the eggplant after water.
  5. Pour vegetable oil into the bottom of the pan and load all the vegetables in turn.
  6. We put on a slow fire and cover with a lid.
  7. While the vegetables are languishing, finely chop the garlic (with a knife), add it to the dish and mix thoroughly.
  8. Salt the vegetables and add spices, then increase the heat and continue to fry for 10-15 minutes.

You can serve vegetables to the table with sour cream or homemade mayonnaise sauce.

In milk and cheese sauce

You can cook ratatouille with cheese from any list of vegetables, but to get a delicate taste, you should add cauliflower and broccoli.

The list of dishes:

  • peeled potatoes - 500 g;
  • carrots - 2 pcs.;
  • frozen broccoli and cauliflower - 300 g each;
  • canned peas - 5 tbsp. l .;
  • cooking water - 2 l;
  • salt - 2 tbsp. l without a hill;
  • cheese - 100 g.

To make the sauce you will need:

  • milk - 0.5 l;
  • butter - 70 g;
  • hard cheese - 140 g;
  • sifted flour - 3 tbsp. l .;
  • nutmeg, asafoetida - 1/3 tsp.
  • salt - 1/2 tsp

Execution Technology:

  1. We collect water in a pan, add salt and put on fire. Bring to a boil.
  2. We send boiled carrots, sliced ​​in circles for 5 minutes.
  3. We take out the vegetable and add the potatoes, cut into small slices, into the same water.
  4. Throw broccoli and cauliflower into the water at the same time for 2 minutes.
  5. Put all the vegetables in a colander to allow excess moisture to the glass.
  6. In the meantime, we are making sauce. Put a piece of butter on a preheated pan and heat it.
  7. Then pour the frying flour and stir regularly until golden brown.
  8. Slowly add milk and stir constantly to prevent clumping.
  9. Turn off the heat and send the cheese into the sauce, make an even mass, and wait until the cheese has melted.
  10. In the meantime, put all the vegetables on a pre-greased baking dish, season them, top with another hot sauce. Then sprinkle with grated cheese.
  11. We send it to the oven, heated to 200 degrees, bake for 30 minutes. To bake vegetables from all sides, they can be gently mixed with a wooden spatula.

Important! To ensure that the dish in the multicooker is saturated and has an attractive appearance, do not prematurely open the lid and even more so mix it.

Provencal Herbs and Potato Ratatouille

When baking ratatouille in the oven, all useful components are preserved, and free time also appears.

The list of dishes:

  • eggplant - 1 pc.;
  • tomatoes - 3 pcs.;
  • potatoes - 2 pcs.;
  • Suluguni cheese or mozzarella - 20 g;
  • garlic - 2 cloves;
  • Provencal herbs and salt to taste.
  • olive oil for lubrication.

Execution Technology:

  1. We cut the eggplant, tomato, and potatoes into small circles.
  2. Cut the cheese into rectangles 2-3 mm thick.
  3. Lubricate the baking sheet with vegetable oil, spread all the ingredients in turn.
  4. Peeled garlic is passed through a press and evenly distribute it among the vegetables.
  5. Set the pan in a preheated 180 oven for 50 minutes.

The result is a simple dish, but it is incredibly juicy and tasty.

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