Ratatouille (French vegetable casserole) Recipe
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:
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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.
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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.
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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.
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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.
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Check the salt and flavor of the cooked and consistency sauce and remove from the fire. Pass through the blender and mash it.
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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.
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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.
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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.
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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!
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Menu Recommendation: Chicken Pizzaiola (Italian Chicken with Tomato Sauce), Ratatouille, Pasta with Pesto Sauce, Panna Conta
70 Min
