How to Prepare and Bake a Delicious Ratatouille RecipeCourse: VegetarianCuisine: FrenchDifficulty: Difficult
For anyone looking for a earthy and rustic dish to cook for their friends and family, Ratatouille is a heart-healthy dish that will have everyone asking for more. This Ratatouille recipe doesn’t include any meat, making this dish perfect for vegetarians or those on a diet.
When eating this dish, you will discover that the most enticing thing about it is just how many herbs and vegetables you get to experience in one simple recipe. Despite the fact that the dish looks exceedingly difficult to prepare and make, it’s actually rather simple and provides a fantastic meal or side dish that would suit any occasion.
No matter which vegetable is your favorite, you’re sure to find it within a plate of Ratatouille. This classic and sophisticated French dish is an amalgamation of different tastes, both bold and subtle, that help to make the dish entirely unique and special to anyone that tastes it. The primary vegetables that can be found in this dish include zucchini, eggplant, yellow squash and red bell pepper, each lending a unique flavor to the dish.
The base of the dish will be a simple tomato puree while a variety of seasonings help to compliment the many flavors provided by the vegetables. Once the dish has been crafted and shaped into an amazing looking appetizer or entree, it is then served with a dash of goat cheese or couscous.
1/2 chopped onion
2 cloves of garlic
3 sprigs of thyme
1 tsp. salt
1 tsp. pepper
1 cup tomato puree
2 tablespoons of olive oil
1 whole red bell pepper
1 small yellow squash
1 small zucchini
1 small eggplant
- In a frying pan, fry onion, garlic and bell pepper until golden brown (about 7 minutes), then add tomato paste to the mixture
- Grind the vegetable mixture with a blender. You should end up with a thick sauce.
- Take the zucchini and cut it with a sharp knife into thin rings (1 mm thick each)
- Cut the tomatoes in the same fashion, it is desirable that they are firm, so it will be easier to cut them.
- Take an eggplant and cut it into rings of the same thickness as the previous vegetables.
- Also carefully chop the light zucchini
- Then put the vegetable sauce on the bottom of the mold.
- Arrange the vegetables on top of the sauce, alternating between them, drizzle with olive oil and place thyme sprigs on top
- Cover with foil and place in a preheated oven at 180 degrees C° (360 F)
- Bake the dish for 45-55 minutes. You will know they are done when the tomato sauce begins to bubble around the vegetables. Serve alongside soft goat cheese, couscous or Italian-style polenta for a hearty, satisfying meal.