It is believed that this dish comes from Provence, and was prepared by its usual hard workers, as there are always a lot of vegetables, and olive oil is one of the best in the world, and this recipe was born. Absolutely simple preparation, but at the same time a chic rich taste, worthy to be served in the best restaurants. If you like vegetables, then for you we will tell you how to prepare ratatouille in two completely different recipes.
This ratatouille is a classic recipe for cooking in an oven
Ingredients:
- zucchini - 2 pcs .;
- eggplant - 2 pieces;
- sweet pepper - 3 pcs .;
- garlic - 2 teeth;
- tomato - 7 pcs .;
- onion - 2 pieces;
- olive oil, balsamic vinegar ;
- thyme, salt, parsley, pepper.
Preparation
For such a recipe, eggplant and zucchini (preferably zucchini), we take long and thin, and tomatoes are cream, they are denser and fleshy. And start cooking with onions and garlic. Cut them finely, as we can, fry all the onion and half the garlic in olive oil, then add the pepper, cut into strips and three tomatoes, peeled and cut into cubes. Cover with a lid, reduce the heat and fade for 15 minutes.
In the meantime, let's cut the eggplant, zucchini and tomatoes with thin rings, not thicker than 5 mm. When the sauce is stilted, we will add it a little and put it off 1/5 part. The rest is poured into a form in which we will bake ratatouille, level, and on top lay the cut vegetables. We start from the outer edge and further to the center along a spiral alternate vegetable circles.
Take a little olive oil, send the remaining chopped garlic, thyme, pepper and parsley and spread our casserole on top. Then cover with foil and cook in the oven at 180 degrees for 40 minutes. Before serving in the sauce, which we set aside at the very beginning, add a little olive oil and balsamic vinegar and water the finished dish.
Recipe for vegetable ratatouille
Ingredients:
- eggplant - 1 piece;
- onion - 2 pieces;
- zucchini - 1 pc .;
- garlic - 4 cloves;
- sweet pepper - 1 pc .;
- tomato - 2 pcs .;
- thyme, olive oil , salt.
Preparation
Start working with vegetables better with eggplant, tk. preparation it will require a little more time than other vegetables. We cut it into cubes, generously sprinkle with salt, mix and leave, while we are engaged in other vegetables. Then before frying we will properly squeeze the cubes from excess liquid, this will prevent the eggplant from soaking up as much oil as it normally does, and the taste of the vegetable will become brighter at the same time. We will peel the tomato from the skin, immersing it in boiling water for a couple of minutes, and then in cold water, so the skins can easily be removed. Then cut into slices and get rid of the seeds, the flesh is cut into cubes. Onions and garlic chop small, peppers and zucchini as well as all vegetables with a cube of approximately the same size.
Now you need to fry the vegetables separately. Let's start with the onion, do it naturally in olive oil and quickly. Do not fry until cooked, the pieces should be hardened. At the very end, add a little garlic and thyme and throw it back in a colander to get rid of excess oil. But we can use it for roasting the next batch of vegetables. So do with the rest of the ingredients, tomatoes are the most delicate vegetable, so it only takes a couple of minutes. We connect everything in a saucepan with a thick bottom, add salt, mix and let it be extinguished on a small fire for literally 10 minutes. This dish can be served both hot and cold.