Classic ratatouille in the oven vegetable

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make classic ratatouille in the oven? First, prepare the necessary ingredients for the tomato sauce. Wash the vegetables well. Peel the onion. Take any vegetable oil, but refined.

2. STEP 2

   

   Make cross cuts on the tomatoes, then put them in boiling water for 2-3 minutes.

3. STEP 3

   

   Remove the skins from the tomatoes and cut their flesh into small cubes.

4. STEP 4

   

   Bake the bell pepper, without cutting off the stem, in an oven preheated to 220°C for about 15-25 minutes until the skin is blackened. I baked it in a special sleeve. Determine the time and temperature based on your oven.

5. STEP 5

   

   Cool the pepper without removing it from the bag and peel the skin. Remove the seeds and stem from the pepper.

6. STEP 6

   

   Cut the flesh of the baked bell pepper into small pieces.

7. STEP 7

   

   Finely chop the peeled onions into cubes.

8. STEP 8

   

   Heat vegetable oil in a frying pan. Add the onion and fry for about 4-5 minutes until translucent. Stir with a spatula to avoid burning.

9. STEP 9

   

   Add chopped tomatoes to the pan and simmer everything over low heat for about 8-10 minutes.

10. STEP 10

    

    Add chopped bell pepper to the onions and tomatoes, salt and pepper, stir and simmer for another 3-5 minutes.

11. STEP 11

    

    Prepare the remaining necessary ingredients for the dish. Wash and dry tomatoes, zucchini, and eggplants. It is better to choose an oblong eggplant so that the diameter of the vegetable is more or less the same along its entire length.

12. STEP 12

    

    Cut the zucchini into slices approximately 2 mm thick. In addition to regular zucchini, you can use zucchini or yellow zucchini. If your zucchini has a tough skin, peel it off. But it is advisable to use zucchini with a delicate skin so as not to peel it off.

13. STEP 13

    

    Also cut the tomatoes into slices.

14. STEP 14

    

    Cut the eggplants into slices the same thickness as the zucchini and tomatoes, add salt and leave for 10 minutes to release the bitterness. Then rinse the eggplants with cold water.

15. STEP 15

    

    Finely chop the peeled garlic with a knife or pass through a press.

16. STEP 16

    

    In a bowl, combine vegetable oil, minced garlic, a mixture of French herbs, ground black pepper and salt.

17. STEP 17

    

    Pour all the sauce into the baking dish. It is better to take the baking dish deeper so that all the circles of vegetables fit completely into it. My mold was not very deep, and the tomatoes and eggplants were large in diameter, so I had to cut them in half.

18. STEP 18

    

    Place, alternating, slices of tomatoes, zucchini and eggplant on top. Vegetables should be half immersed in the sauce. Top the vegetables with oil, garlic and herbs.

19. STEP 19

    

    Cover the pan with foil and place in an oven preheated to 200°C for about 1 hour. Determine the exact baking time and temperature based on your oven. Read about the operating features of different ovens and the use of foil in the articles at the end of this recipe.

20. STEP 20

    

    Then remove the foil and bake the vegetables for another 20-30 minutes. Bon appetit!

Comments on the recipe

NATUSYA

25.12.2023

4.5

Super. A very beautiful, tasty and healthy dish! There is an option with meat - for those who need something more satisfying.

Aleftina

25.12.2023

4.8

Thanks for the recipe!🌷Tasty, healthy, beautiful!!!👍😋

Malicious Vovchik

25.12.2023

4.6

Thanks for the recipe! Ratatouille is simply fluff!

Ira

25.12.2023

4.6

Good day, dear chefs and site visitors 🌹Today I prepared ratatouille for lunch according to your recipe🌹Ratatouille is a fairly simple, quick and easy dish. During vegetable season, this is an ideal cooking option. Tasty and healthy! The dish turned out to be very tender, tasty, just amazing taste 💓My family doesn’t really like eggplants, in this recipe they turn out sooooo tender, it’s simply impossible to refuse)) Thank you very much for the recipe 🌹🌹🌹I will say more 🌹

Rona

25.12.2023

4.5

good recipe, but I ground the sauce in a blender until smooth, it seemed tastier to me, and when frying the onions I added a little garlic. also, when baking pepper, it would be more convenient to immediately peel it from the stalk and seeds, because it was difficult for me to peel it while it was hot. the dish turned out very tasty and aromatic, the recipe is good

Esenija

25.12.2023

5

very beautiful photo

Ira

25.12.2023

4.9

great vegetable dish! Healthy and tasty! Thanks for the recipe!