Ratatouille (French vegetable casserole) Recipe

Ratatouille

Ratatouille, an iconic French classic, is a traditional taste in which fresh summer vegetables are combined with a pleasant sequence and cooked in a tomato sauce. A recently known and popular meal for an animated film. This meal, which is essentially rich and satisfying, can be presented as a side meal, as well as a great vegetarian choice. Enjoy your meal!

Ingredients:

For: 4 People
Prep: 30 Min
Cook: 30 Min
Ingredients for Casserole:
Tomato 3   Qty
Zucchini 2   Qty
Eggplant 2   Qty
Fresh Thyme 3   Sprig
Ingredients for Puree:
Red Capia Pepper (Roasted) 3   Qty
Yellow Bell Pepper (Roasted) 1   Qty
Tomato 2   Qty
Dry Onion 2   Qty
Olive Oil 3   Tbsp
Apple Cider Vinegar (White Wine) 1   Tsp (large)
Garlic 3   Clove

Steps:

  1. Slowly cooked and brewed and the flavors to mix each other, first start making the puree to be laid on the base. Roast the red and yellow peppers in a few places and roast. Or run the furnace at 200 degrees setting and bake.
  2. Peel 1 dry onion and 2-3 cloves of garlic and chop thin food. 2 tablespoons of olive oil sauté. Peel the tomatoes and chop the cubes.
  3. Peel the shells of roasted peppers and chop them into cubes. Add tomatoes and peppers to the roasted onions and sauté together. Add 1 teaspoon of sugar, salt and pepper and apple cider vinegar (white wine is used in the original recipe). Crumble fresh thyme leaves and add. You can add hot water if necessary for a soft consistency mash.
  4. Separate 2 fingers from the head and bottom of the pumpkin and eggplants (chop these parts and add them to the cooked puree) in the same thickness of the same thickness into 0.5 cm thick round slices. Slice the same thickness without peeling the 3 tomatoes you have separated for stew.
  5. Check the salt and flavor of the cooked and consistency sauce and remove from the fire. Pass through the blender and mash it.
  6. Spread a 4-5 spoons of puree on the base of a casserole or furnace container. For the service, separate this sauce up to 1 bowl.
  7. Place the tongue pumpkin, eggplant and tomatoes on the back of the casserole puree. Cut a lid of the container from the greasy cooking paper and soak it and close the gauze so that it does not steam.
  8. The casserole is 180 degrees heated and bake in the fans without a fan without a fans. If you wish, you can spray olive oil on the vegetables before closing the casserole or apply oil with the help of a brush.
  9. Remove the cooked casserole from the oven and let it rest for 4-5 minutes, then take it to the serving plates with the puree, decorate with fresh thyme branches and serve warm. If you wish, you can take a casserole and make a presentation to the table. Enjoy your meal!
  10. Menu Recommendation: Chicken Pizzaiola (Italian Chicken with Tomato Sauce), Ratatouille, Pasta with Pesto Sauce, Panna Conta

We have other recipes with the ingredients used here. Would you like to have a look?

Comments

Write a Comment
Rate this content
Star Star Star Star Star

Similar Recipes

A classic mother's dish in which meat and vegetables are cooked together. A blend of flavors worth your effort. The bell pepper is accompanied by zucchini and tomatoes. Its mortar is prepared from raw and cooked all…
70 Min
Zorluk seviyesi
Also known as vegetarian caviar, ajvar sauce is one of the most famous dishes of Balkan cuisine. Its origin is rumored to be Macedonian. Ajvar sauce, which is mainly made with roasted eggplant and pepper and has a…
20 Min
Zorluk seviyesi
Steaming or cooking in the oven is a healthy option so that the vegetables do not lose much of their nutritional value. You can bake the vegetables you have and serve them as a main course or serve them next to meat…
40 Min
Zorluk seviyesi
Fried eggplant is one of the most popular flavors of Turkish cuisine. This recipe, which is slightly crispy on the outside and soft on the inside, offers a refreshing and satisfying taste when combined with yoghurt. This…
25 Min
Zorluk seviyesi
Recipes by ingredients you have in your fridge!
Smart recipes from Turkish and Greek cuisines, carefully prepared and filtered according to the ingredients you have, are at your fingertips!
Çığırtma is a dish specific to the central and southern Aegean. This local delicacy, especially known for Izmir Bergama, is made from thin and long eggplants grown in the region. This local delicacy, which is said to…
35 Min
Zorluk seviyesi
Sebzeleri yıkayın, soyun ve eşit boyda irice doğrayın. Soğan ve sarımsakları soyup yemeklik doğrayın. Zeytinyağını tencereye alıp ısıtın, sarımsakları sonrada soğanları pembeleşinceye kadar kavurun.…
25 Min
Zorluk seviyesi