Classic ratatouille in the oven - 9 step by step recipes

The classic oven ratatouille was invented in the south of France, where fresh vegetables grow and ripen in abundance almost all year round. The name "ratatouille" can be literally translated from French as "mixed food", because originally the dish was a mixture of sweet peppers, onions, garlic, zucchini, tomatoes and eggplant stewed in a pot in an oven. In taste and appearance, such a ratatouille strongly resembled lecho, but over time it changed into a puff casserole, which we remember from the cartoon of the same name.

Classic recipe for ratatouille with eggplant and zucchini

Cooking time: 1.5 hours.

Servings: 4-5

According to the classic recipe, ratatouille is now baked in the oven, but you can do it in a more traditional way - cook ratatouille in the oven, provided it is available; Either way, you will end up with a delicious, nutritious and flavorful vegetable dish. And in order for it to "smell" of Provence - the south of France, add such seasonings there: fresh or ground tarragon, celery, basil, rosemary and thyme, sage, mint and savory.

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  The classic ratatouille requires a fill, so do it first. Chop the peeled onion into cubes.
• 
  Wash the Bulgarian pepper, remove the seeds and the stalk, cut it also into cubes.
• 
  Hold half of 1 kg of tomatoes in boiling water for 3 minutes, then immerse them in cold water so that the skin can easily come off them, a cross-shaped incision will help to remove the skin. Next, cut the pulp into cubes.
• 
  Heat vegetable oil in a frying pan, fry the onion in it for one to two minutes.
• 
  Add peppers and tomatoes to the onion, fry these vegetables over medium heat, and then simmer under the lid for 7-10 minutes until they let the juice flow. Then turn off the heat, salt the vegetable sauce, add ground pepper and some Provencal herbs. If you wish, you can add a little sugar - it will be even tastier! When the sauce has cooled slightly, mash it with a crush in mashed potatoes, if you want to get a more uniform consistency, but you do not need to do this.
• 
  Cut the eggplants into circles no thicker than 5 mm.
• 
  Cut the remaining tomatoes into the same circles as the eggplant. Work with a very sharp knife, otherwise the middle of ripe tomatoes may fall out, but this should not be allowed.
• 
  Cut young zucchini also directly with the skin, in the old ones you need to remove it and remove the grains, and cut the pulp into half rings.
• 
  Lightly grease a baking dish or deep frying pan with vegetable oil, put the sauce on the bottom.
• 
  Lay ratatouille in layers on the sauce: eggplants, tomatoes, zucchini, etc. Start spreading the vegetable circles from the center to the edges, moving in a spiral - this will be the most beautiful thing.
• 
  In two to three tablespoons of vegetable oil, add a little salt, chopped garlic and Provencal herbs to taste, stir. The fragrant oil fill is ready!
• 
  Grease the ratatouille on top with fragrant oil. Bake vegetables under foil in an oven preheated to 180-190 degrees. The baking time is 50-60 minutes.Next, remove the foil and try the vegetables: if they are very soft, then bake the dish for another 5 minutes without the foil so that it grabs with a crust. If not, continue cooking the ratatouille under foil for 10-15 minutes. Ratatouille is served warm or hot, it is good as an independent dish or as a side dish for meat.

Bon Appetit!

Delicious French ratatouille in the oven

Ratatouille in French can be prepared as a mixed vegetable stew, which is stewed in the oven or on the stove over low heat, or you can lay it out in circles and bake it - whatever you like best. In general, ratatouille does not require any special culinary wisdom, the most important thing is to add a bouquet of Provencal spicy herbs there so that your dish does not differ from the original.

Ingredients:

• Sweet pepper - 3 pcs.
• Eggplant - 2 pcs.
• Carrots - 1-2 pcs.
• Tomatoes - 3 pcs.
• Canned tomatoes - 1-2 pcs.
• Zucchini - 1-2 pcs. (depending on the size).
• Onions - 1-2 pcs.
• Garlic to taste.
• Salt to taste.
• Ground black pepper to taste.
• Provencal herbs to taste.
• Butter - 50 gr.
• Vegetable oil - 2-3 tbsp. l. for filling.

Cooking process:

1. Wash the courgettes, eggplants, fresh tomatoes and cut into circles of the same thickness (3-5 mm).
2. Peel sweet peppers from the stalk and seeds, and the onion from the husk, cut them into cubes.
3. Grate the carrots.
4. Simmer onions, peppers and carrots in a skillet, heating the butter. After 5 minutes, add the chopped canned tomatoes there, from which you first remove the skin. Simmer until soft.
5. When this vegetable sauce has cooled a little, you can grind it into gruel using a blender or a potato crush.
6. Put the sauce in a baking dish, and on top - all the vegetable circles in a spiral, moving from the center to the edges of the form.
7. Mix salt, ground pepper and dried Provencal herbs with vegetable oil, making a pour. By the way, herbs can be fresh, then they need to be finely chopped.
8. Brush the herbal ratatouille oil on top using a cooking brush. You can also chop the garlic and sprinkle it with ratatouille if you wish.
9. Ratatouille is baked under foil in a preheated oven (180-190 degrees). Then you can remove the foil and bake the vegetables without foil for five minutes, so that they grab a little crust.
10. Serve hot French ratatouille with fresh chopped parsley.

Bon Appetit!

Advice: if you have no desire to lay out ratatouille from identical vegetable circles, prepare it the way this dish was prepared in Provence several centuries ago. In a deep frying pan or saucepan, place all the diced vegetables, pour them with sauce mixed with spices, and then simmer the dish over low heat until tender or bake in the oven.

Recipe with tomatoes, peppers, zucchini (no eggplant)

Initially, ratatouille was the food of French peasants from the south of the country. The women added to it any vegetables grown in their garden, as well as spices that grew in abundance in the local meadows. You can now buy a mixture of these herbs in almost any major store, they are sold under the name "French Herbs" or "Provencal Herbs".

Ingredients:

• Bulgarian pepper - 2 pcs.
• Tomatoes - 5-6 pcs.
• Zucchini - 1-2 pcs.
• Onions - 3 pcs.
• Garlic to taste.
• Salt to taste.
• Sugar to taste.
• Olive oil - 6-8 tbsp l.
• Fresh parsley and basil to taste.
• Ground red or black pepper to taste.
• Spicy Provencal herbs to taste.

Cooking process:

1. Peel the Bulgarian pepper and onion and cut into cubes, then fry in a little olive oil in a frying pan for 5 minutes.
2. Add 2-3 diced tomatoes to these vegetables. You can remove the skin from them, or you can leave it as it is.
3. Sprinkle vegetables with salt, add some sugar and herbs, simmer the vegetables under the lid to soften.
4. Place the stewed vegetables in a baking dish.You can pre-grind them with a blender until smooth, if you like such a sauce more than vegetable pieces.
5. The courgette, the remaining tomatoes and one onion must be cut into rings.
6. Crush the garlic through the garlic, and finely chop the fresh basil and parsley.
7. Add fresh herbs, garlic, a pinch of herbs and salt to the olive oil, stir.
8. Place the rings of vegetables on top of the sauce, alternating them in a circle. Pour the spice oil on top of the dish.
9. Bake the ratatouille under the foil, the temperature is 190 degrees or slightly less. Time - 1 hour (if necessary, decrease or increase the temperature). Cook the vegetables under the foil until they are completely quenched.
10. Serve the ratatouille hot with fresh wheat bread.

Bon Appetit!

Simple and delicious ratatouille with cheese

Ratatouille with cheese is another flavor of this tasty and light vegetable dish from the south of France, and the juicy cheese crust gives it extra aroma and flavor. If calorie intake is important to you, choose a low-fat hard or soft cheese.

Ingredients:

• Cheese - 150 gr.
• Zucchini - 200 gr.
• Eggplant - 200 gr.
• Bulgarian pepper - 200 gr.
• Tomatoes - 200 gr.
• Garlic to taste.
• Olive oil - 50-70 gr.
• Ground pepper - to taste.
• Fresh greens - optional.
• French herbs optional.
• Salt to taste.

Cooking process:

1. All vegetables must first be washed and dried on a paper towel.
2. Cut the eggplants into circles no thicker than 0.5 cm. Sprinkle them with salt to release the bitterness, leaving for 20 minutes.
3. Then rinse the eggplant mugs under running cold water and squeeze lightly with your hands.
4. Cut the courgettes and tomatoes into circles. The thickness of all slices must be equal.
5. Cut the bell peppers into rings, removing the seeds.
6. Chop the garlic finely.
7. Press the slices of vegetables and rings of pepper together and spirally into a baking dish greased with vegetable oil. Alternate vegetables with each other.
8. Sprinkle the vegetables on top with salt, pepper and French herbs, or you can simply use a spice or two, such as rosemary and basil or thyme and savory.
9. Drizzle vegetables or olive oil over vegetables and sprinkle with garlic.
10. Bake the ratatouille under the foil in the oven (temperature - 190 degrees). Time is about an hour. Bake the dish until all vegetables are evenly tender.
11. Sprinkle the finished dish with cheese and hold it in the oven under the grill for a couple of minutes to melt the cheese.
12. Hot ratatouille can be sprinkled with any fresh chopped herbs and eaten with fresh bread or as a side dish for a meat dish.

Bon Appetit!

Ratatouille with potatoes in the oven

Ratatouille with potatoes can be prepared when the season for fresh vegetables has not yet come - in this case, potatoes will be its main and cheapest ingredient, and you won't need much else.

Ingredients:

• Small zucchini - 1 pc.
• Tomatoes - 4-5 pcs.
• Potatoes - 3-4 pcs.
• Onions - 2 pcs.
• Vegetable oil - 3-4 tbsp. l.
• Salt to taste.
• Garlic to taste.
• Dried basil - to taste.
• Fresh greens - to taste.
• Ground black pepper - to taste.
• Mixture "French Herbs" - to taste.

Cooking process:

1. Onion (you can replace it with any other onion of your choice), chop half of the tomatoes and finely chop the garlic.
2. Put them in the heated vegetable oil in a skillet and fry, stirring occasionally, until they let out the juice and quench a little. Tomatoes can be skinned in advance.
3. When the onions are clear, salt the fry and season with the French Herbs mixture.
4. We need large potatoes, peel them, and cut them into circles 3-4 mm thick.
5. Cut the courgette and the remaining tomatoes into the same circles.
6. On the bottom of the baking dish, place the vegetable frying, which will more thickly resemble sauce in consistency, and on top lay the chopped potatoes, tomatoes and zucchini in a spiral overlapping, alternating them.
7. Sprinkle vegetables with salt, French herbs and finely chopped garlic. Sprinkle with vegetable oil on top, spreading it evenly.
8. Bake ratatouille with potatoes under a foil lid, oven temperature 180-190 degrees. The baking time will take about 1 hour, check the readiness of the vegetables, focusing on your oven: all vegetables should eventually become soft.
9. Eat ratatouille hot, sprinkled with fresh parsley.

Bon Appetit!

Hearty ratatouille with minced meat

If you want a more satisfying dish than just baked vegetables, then add minced meat to the ratatouille. The dish will turn out to be very tasty and moderately light, and therefore will appeal to even the most inveterate lovers of counting calories.

Ingredients:

• Minced meat - 400-600 gr.
• Bulb onions - 2 pcs.
• Hard cheese - 150-170 gr.
• Eggplant - 2 pcs.
• Tomatoes - 3-4 pcs.
• Garlic to taste.
• Salt to taste.
• Ground black pepper - to taste.
• Provencal herbs to taste.
• Vegetable oil - as needed.

Cooking process:

1. Cut clean and dry eggplants without tails into 0.5 cm thick circles. If they are bitter, sprinkle the eggplant with salt and let it stand for 20-30 minutes, then rinse with cold water and squeeze out of moisture.
2. Fry the sliced ​​eggplants in hot oil for 1-2 minutes on each side. There should be very little oil.
3. Add finely chopped onion to the minced meat, as well as salt, ground black pepper and Provence herbs seasoning.
4. Place some minced meat on each circle of eggplant and spread it.
5. Cut the tomatoes into circles.
6. Grease a baking dish with oil, and put the eggplant with minced meat and tomato slices in a circle, alternating them with each other.
7. Sprinkle everything on top with seasoning and salt to taste.
8. Bake this dish under foil in an oven already heated to 190 degrees. Time is about 50-60 minutes. Focus on your oven.
9. When everything is baked well, sprinkle the ratatouille with the coarse grated cheese and bake the dish again for a few minutes until the cheese is melted.
10. Ratatouille with minced meat is delicious hot or warm.

Bon Appetit!

The classic recipe for ratatouille with chicken

Ratatouille with chicken or chicken breast fillet is a very rich and varied dish in terms of taste, just perfect for lunch or dinner. Of course, do not forget to season it with French herbs for aroma to preserve the national Provencal flavor.

Ingredients:

• Chicken fillet - 0.5 kg.
• Eggplant - 2 pcs.
• Zucchini - 1 small.
• Tomatoes - 5-6 pcs.
• Garlic to taste.
• Bulb onions - 2 pcs.
• Cheese - 150 gr.
• Olive oil - 50 gr.
• Ground black pepper - to taste.
• Spices "Provencal herbs" - to taste.
• Salt to taste.

Cooking process:

1. Chicken fillet can be added here in the form of minced meat, as in the previous recipe, but you can also cut it into small pieces and beat off, sprinkle with spices and salt to taste.
2. Cut the eggplants into 3-4 mm circles and sprinkle with salt, let the juice go to release the bitterness. Then rinse them with water and squeeze out.
3. Chop the onion and half the tomatoes into cubes, and finely chop the garlic. Then fry the vegetables in olive oil, stirring occasionally, and simmer a little to give the juice. At the end, salt the sauce and season with spices.
4. Cut the zucchini and leftover tomatoes into thin slices. The zucchini should be young, with a thin skin and no seeds. The old zucchini will have to be cleaned from the inside of seeds and skinned from it, and then cut into halves of circles.
5. Next, pour the sauce from onions, tomatoes and garlic into a refractory baking dish, put the circles of vegetables on top, between which you shift the pieces of chicken fillet (or in advance, spread the minced chicken on the circles of eggplant).
6. Sprinkle the ratatouille with salt, chopped garlic and Provencal herbs, brush lightly with olive oil (or odorless sunflower oil).
7. Bake the chicken ratatouille in a tin under the foil so that it does not dry out, but bakes well in the oven. Time - 60 minutes approximately, be more precise with your oven. Temperature - 190-200 degrees.
8. Sprinkle the finished ratatouille with any grated cheese and return it to the oven for a short time so that a cheese crust appears.
9. Eat hot.

Bon Appetit!

Step-by-step recipe for making ratatouille with mozzarella

Hard, smoked or soft mozzarella, which is more commonly found on the market, is another excellent addition to vegetable ratatouille. The most delicious, fragrant ratatouille is obtained, of course, during the ripening season of young vegetables, but you can cook it at any other time of the year.

Ingredients:

• Mozzarella - 250 gr.
• Eggplant - 2 pcs.
• Tomatoes - 3-4 pcs.
• Bulgarian pepper - 2-3 pcs.
• Zucchini - 1 pc.
• Vegetable oil - 2 tbsp. l.
• Provencal herbs to taste.
• Dried basil to taste.
• Fresh herbs to taste.
• Garlic to taste.
• Salt to taste.

Cooking process:

1. Eggplants should be cut into circles no thicker than 0.5 cm, sprinkle with salt and let them lie in a bowl for about 30 minutes to let the juice go, along with which the bitterness will come out.
2. Next, rinse the salt from the eggplants with water, and squeeze the mugs with your hands and dry.
3. Cut the bell peppers into circles, removing the seeds.
4. Cut the tomatoes and young zucchini (you can also cut the zucchini).
5. Chop the garlic finely.
6. Cut the mozzarella into the same circles as all vegetables.
7. Grease a baking dish with any odorless vegetable oil.
8. Put in it, starting from the center of the form in a spiral, circles of vegetables, alternating them with slices of cheese.
9. Sprinkle everything on top with salt and Provencal herbs to taste, chopped garlic and dried basil (or fresh chopped). Lightly coat the ratatouille with oil on top.
10. Cover the tin with foil.
11. Place the ratatouille in an oven preheated to 190-200 degrees and bake until tender for about 1 hour (slightly less or more, depending on how your oven cooks).
12. Eat the dish hot, sprinkle with fresh chopped parsley or dill.

Bon Appetit!

Simple and tasty ratatouille with feta cheese in the oven

Oven-baked ratatouille is a great way to cook vegetables, which is much better than roasting and is not contraindicated for diet food. Classic ratatouille can always be diversified with the addition of cheese, for example, lightly salted feta cheese: it goes well with fresh and baked vegetables.

Ingredients:

• Cheese - 150-200 gr.
• Eggplant - 1-2 pcs.
• Young zucchini - 1 pc.
• Fresh tomatoes - 3 pcs.
• Tomato sauce - 3 tbsp l.
• Garlic to taste.
• Any vegetable oil - 2-3 tbsp. l.
• Fresh basil - to taste.
• Provencal herbs to taste.
• Salt to taste.

Cooking process:

1. Eggplants for ratatouille are cut into thin circles (4-5 mm). Then they are laid out in a bowl, sprinkled with salt. After a while, when these vegetables start juicing, they need to be rinsed under running water and squeezed out of the liquid.
2. Cut fresh tomatoes and zucchini into the same circles, it should be young with a thin skin that does not need to be peeled.
3. Chop the garlic like fresh basil.
4. Cheese can be grated or simply crumbled into small crumbs with your hands if this cheese is very soft.
5. Brush the bottom of the ratatouille baking dish with a little vegetable or olive oil, and then brush with tomato sauce.
6. In one layer, alternating overlapping circles, put all the vegetables on the sauce.
7. Sprinkle them with garlic, Provencal herbs and salt, and brush a little with oil.
8. Bake the ratatouille in the oven under the foil so that it does not burn, but bakes evenly until soft. Temperature - 190-200 degrees, time - 50-60 minutes. Next, remove the foil and check the dish for readiness, if necessary, still hold it in the oven under the foil.
9. At the very end, sprinkle the ratatouille with grated feta cheese and let it stand in the oven until the cheese is slightly melted.
10. Serve hot!

Bon Appetit!

Advice: and you can also prepare ratatouille with feta cheese in a slightly different way. Put half of the vegetables on the sauce, not overlapping, but in one even layer, add salt, season with herbs, then sprinkle with grated feta cheese, and top with a second layer of vegetables, sprinkle with salt, garlic again, grease with oil and bake under foil until tender.

Bon Appetit!