Ratatouille according to a simple step-by-step recipe with a photo

Kitchen appliances and utensils

plate,
blender
kitchen scale
teapot,
pan,
pan
baking dish
garlic
deep bowl
cutting board,
knife,
kitchen spatula
tablespoon and teaspoon,
food foil,
potholders for hot.

Ingredients

zucchini - 500 g
eggplant - 500 g
tomatoes - 900 g
carrots - 100 g
sweet pepper - 300 g
onions - 150 g
garlic - 3 cloves
olive oil - 4 tbsp. l
sugar - 1 tbsp. l
thyme - 3-4 branches
rosemary - 3-4 branches
fresh basil - 5 g
ground black pepper - 1.5 tsp.
salt to taste

Step cooking

To start, prepare the sauce. Rinse thoroughly under running water with 400 g of tomatoes and place them in a deep bowl. Then pour the tomatoes with boiling water and leave for 10 minutes. After this time, drain the water from the vegetables, using a knife, remove the places where the stalks were attached, and then peel the peel from the tomatoes. Cut peeled tomatoes into small cubes.
Rinse approximately 300 g of sweet pepper and wrap individually in food foil. Put pepper on a baking sheet and put in the oven to bake for 25 minutes at 180 ºС.
In the meantime, prepare the rest of the vegetables. Peel 150 g of onion and cut into small cubes. Pour 2 tbsp into the pan. l olive oil and lightly heat it over medium heat. Place the chopped onion in the pan and sauté it for 2 minutes, stirring occasionally.
Peel 100 g of carrots and rinse it well, then cut into thin circles. Add the carrots to the onion pan and immediately add the chopped tomatoes. Mix everything well with a spatula.
Add 1 tsp to vegetables. salt, 1 tsp ground pepper and 1 tbsp. l Sahara. Then peel 2 cloves of garlic, peel them through the garlic and add to the pan. Place 1 sprig of rosemary and 2 sprigs of thyme on top. Stir the vegetables slightly and simmer everything under the lid over low heat for 15 minutes.
Peel the baked peppers from the seeds and place them in the blender bowl. Remove rosemary and thyme from a pan with vegetables. Move the stewed vegetables from the pan to a blender. Then beat well until smooth. The sauce is ready.
Rinse well under running water with approximately 500 g of zucchini, eggplant, and tomato. Remove the stalks, after which all vegetables are alternately cut into thin circles. It is advisable to select vegetables of the same diameter.
At the bottom of the form, evenly spread the vegetable sauce, and on top of it lay the basil leaves. Fold the vegetables in layers, alternating eggplant, tomatoes and zucchini. Lay out the vegetables in a circle throughout the mold.
Sprinkle ½ tsp vegetables. salt and black pepper. Then peel one clove of garlic, pass it through the garlic and grease them with vegetables. Pour over all 2 tbsp. l olive oil and lay out a few twigs of rosemary and thyme, as well as basil leaves.
Cover the mold with cling film and send to bake in a preheated oven for 1 hour at 180 ºС. After this time, remove the foil from the mold and bake the dish for another 15 minutes at the same temperature. When ready, remove the herbs from the vegetables and decorate the dish with fresh basil leaves.

Video recipe

How to prepare all the vegetables and bake an amazing French dish, you can study in detail on the video.

A light and fragrant vegetable dish is ideal both in a separate form and as a supplement for meat and fish dishes.Preparing vegetables according to this recipe is very simple, but it turns out incredibly tasty. Appetizing and nutritious ratatouille successfully diversifies your daily menu. Share your impressions of the vegetable dish in the comments. Tell us how you cook this wonderful French dish.