Ratatouille: French recipe for a colorful vegetable dish
Ratatouille, a classic dish from the south of France, is a real feast for vegetable lovers. This dish has won the hearts of gourmets around the world with its simplicity and richness of flavors. Ratatouille is a combination of the best ingredients that nature gives us: eggplants, zucchini , tomatoes and peppers, which together create a unique symphony of flavors. In our recipe you will find two ways to prepare Ratatouille - traditional and the way in the movie. No matter which one you choose, you can be sure that you will get a dish full of flavor and aroma. is a dish that tastes best in the summer, when the vegetables are the freshest and tastiest. But thanks to the availability of vegetables all year round, you can enjoy this dish whenever you want. Get ready for a culinary journey to sunny France and discover the taste of real Ratatouille.
- 2-3 small thin eggplants - about 350 g (12.3 oz)
- 2 medium yellow courgettes - about 350 g (12.3 oz)
- 2 medium green courgettes - about 350 g (12.3 oz)
- 3-4 Roma tomatoes - about 400 g (14.1 oz)
- 1 medium red pepper - about 230 g (8.1 oz)
- 1 medium yellow pepper - about 230 g (8.1 oz)
- 1 medium onion - about 200 g (7 oz)
- 3 cloves of garlic - about 15 g (0.5 oz)
- can of chopped or whole tomatoes - 400 g (14.1 oz)
- 2 tablespoons of your favorite olive oil
- spices and herbs: half a teaspoon each of thyme, sweet and hot paprika, salt and pepper; a handful of basil leaves
- 3 tablespoons of your favorite olive oil
- 1 garlic clove - about 5 g (0.2 oz)
- a teaspoon of herbes de Provence and a generous pinch of salt
- Prepare the ingredients for the vegetable sauce. Wash the yellow and red peppers. Remove the core. Cut the peppers into small cubes no larger than 1 cm. Peel the onions and also cut them into small cubes. Peel the three cloves of garlic and pass through a press or chop finely.
- Preheat a large, heavy-bottomed pan. Set the burner to medium. Pour two tablespoons of oil. Put the onion pieces into the pan. After about three minutes (you keep stirring the onion with a wooden spoon), add the garlic and paprika. Reduce the burner power a little . Fry vegetables like this for 10 minutes without covering.
- Then add a can of tomatoes, which is about 400 grams of tomato pieces with the sauce. 400 grams of thick tomato passata will also work. Add spices together with the tomatoes: half a teaspoon each of thyme, sweet and hot peppers, salt and pepper and optional basil leaves. Stir the sauce for about 5 minutes or more. If you want the sauce to be more overcooked, cover the pan with a lid and simmer for another five minutes or more.
- Put the finished sauce into a baking dish of your choice. Let me remind you that mine was a dish with a diameter of 28 cm (capacity of about 2 liters). Level the surface of the sauce.
- It's time for vegetables, which you will put on a layer of sauce. Choose vegetables that are similar in thickness. It is easier to arrange slices of zucchini, eggplant and tomato afterwards. Therefore, I recommend reaching for oblong Roman tomatoes and smaller and longer eggplants . Wash and dry all vegetables. Cut eggplants, tomatoes and zucchini into slices about 5 mm thick.
- Take several slices at a time and arrange them in the form as in the pictures below, i.e. from the edges to the center. My order of arranging the slices: eggplant, tomato, yellow zucchini, green zucchini. You can do it freely, but it's worth it to have vegetables of different colors.
- Finally, prepare the olive oil with garlic and herbs. In a small pot, heat three tablespoons of oil over low heat. Add one garlic clove, pressed through a press or finely chopped. Add a teaspoon of Provencal herbs and a lot of salt. Heat the whole thing for about 2 -3 minutes. Remove from heat and immediately pour over vegetables.
- Cover the dish with aluminum foil. Place in the oven preheated to 180 degrees C (without air circulation). Bake for 45 minutes. After this time, remove the foil and bake for another 15 minutes. The finished Ratatouille should be soft and juicy.
Preparation time: 30 min
Cooking time: 1 h
Macro nutrients per 100 grams
Calories: 76 kcal
Carbohydrate: 5.6 g
Protein: 0.8 g
Fat: 5.6 g
And short story about LEET DIET
As a choreographer and aerial gymnast, I had always been interested in maintaining a healthy lifestyle. Diets had been my hobby, but I never truly enjoyed them until I discovered the Keto diet. After reading numerous books about how our bodies work and the benefits of a high-fat, low-carb diet, I decided to give it a try. I never looked back. The Keto lifestyle quickly became my passion, and I began experimenting with new recipes and meal plans. That's when I decided to share my knowledge with the world and created Leet Diet, a website filled with delicious Keto-friendly recipes and helpful tips for anyone looking to adopt a healthy lifestyle.