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Ratatouille with minced meat in the oven. Ratatouille

Ratatouille (stew) is a typical vegetable dish of French cuisine. Which is currently prepared with the addition of meat. If the dish is prepared only with vegetables, then it is added to the meat as a side dish. When it combines both vegetables and, it represents a separate ready-made dish.

The dish has its own principles: different vegetables must be cooked separately, then they are mixed and brought together to the final stage, which produces a rich consistency.

Ratatouille is an excellent appetizer that is also good because it can be prepared in advance. And when it sits, it becomes even tastier.

Find out the recipe for this incredibly delicious vegetable dish.

Ingredients for the sauce:

  • tomatoes - 900 g
  • pepper – 250 g
  • onion - 200 g
  • carrots - 200 g
  • celery stalk - 100 g
  • chili pepper - 50 g
  • ghee or butter - 40 g
  • garlic - clove
  • Provencal herbs - 1 tbsp. spoon
  • salt and sugar - 1 tbsp. spoon
  • thyme, basil

Top layer ingredients:

  • zucchini - 500 g
  • eggplants – 500 g
  • zucchini - 500 g
  • tomatoes - 300 g
  • potatoes - 200 g
  • onion - 200 g
  • sweet pepper red, yellow, green - 3 pcs.
  • olive oil – 60 ml
  • salt - 2 teaspoons
  • thyme

Cooking method:

  1. Place the washed peppers in the oven for 20 minutes at 180 degrees C.

2. Make a cross cut on the tomatoes and pour boiling water for 10 minutes.

3. After this, the skin of the tomatoes is easily removed.

4. Grind the peeled tomatoes in a blender into a homogeneous mass.

5. Pour olive oil into a frying pan with high sides and add chopped onions.

6. Sweat the onion a little and add finely chopped carrots with melted butter. Let's fry everything together a little.

7. Then add the chopped celery stalk. Let's mix.

8. A little later, pour a homogeneous mass of tomatoes (puree) and add 2 bay leaves.

9. While the vegetables are simmering in the pan, you need to cut the baked peppers into strips, peeling them. Add strips of baked pepper to all the vegetables in the pan.

10. Soon add Provençal herbs, 2 cloves of garlic, chopped chili pepper. Close the pan with a lid and simmer over low heat for 1 hour. Then open the lid and simmer for another 30 minutes.

11. Meanwhile, cut the eggplants and zucchini into round rings, add salt and cover with cold water for 20 minutes.

12. Place 1 tbsp of salt and sugar in a frying pan with vegetables. spoon, thyme, basil. Remove the bay leaf.

13. Using a blender, grind the vegetable mass in a frying pan.

14. Pour the crushed mass from the frying pan into a baking dish and begin to assemble the ratatouille (stew).

Formation of the dish:

15. We lower the cut into rings: zucchini, eggplant, tomatoes, onions, zucchini, potatoes. We put them together in the form of a tourniquet.

16. Pour 60 ml of olive oil into a container, add thyme, 2 teaspoons of salt, ground black pepper and mix.

17. Pour the olive mixture over the vegetables in the dish. Cover the top of the dish with foil and place in the oven for 90 minutes at 160 degrees C.

18. Then remove the foil and bake in the oven for another 40 minutes.

19. Take the finished dish out of the oven. Before us is stew - a traditional dish of Provençal cuisine.

Vegetable ratatouille with meat and potatoes - Turkish oven recipe

A beautifully prepared vegetable stew with meat will pleasantly surprise you.

Required:

  • minced meat - 500 g
  • onion - 2 pcs.
  • egg - 1 pc.
  • zucchini - 2 pcs.
  • eggplant - 2 pcs.
  • bell pepper - 1 pc.
  • potatoes - 2 pcs.
  • spices: salt, black pepper, Italian herbs
  • water - 500 ml
  • tomato paste - 2 tbsp. spoons

Preparation:

1. We will cut vegetables using a special tool - a shredder.

2. Cut the potatoes into round slices.

3. We also chop eggplants and zucchini.

4. The next step is to fry the vegetable plates on both sides for 2 minutes. We also fry the potatoes on both sides.

5. In a bowl with minced meat, put: finely chopped onion, raw egg, spices to taste, pepper and salt. Mix into a homogeneous mass.

6. Form small cutlets from the minced meat and fry them on both sides.

7. Set up a baking dish with fried vegetables, meat cutlets, potatoes and bell pepper circles. Let's add salt on top.

8. Pour 500 ml of water into a separate container and dilute 2 tbsp in it. spoons of tomato paste. Pour the tomato solution over the top of the ratatouille (stew).

9. Place the baking dish in an oven preheated to 180 degrees C for 30 minutes.

10. Take out the prepared vegetable stew with meat, put it on plates and enjoy your meal!

How to cook vegetable stew with chicken fillet in a frying pan - video recipe

Check out this skillet chicken stew recipe.

I like cooking this way. If the frying pan is deep, it is very convenient.

The taste of cheese and vegetables combine perfectly.

Required:

The process of preparing ratatouille (stew):

1. Using a knife, make cuts in the eggplants and add salt on top and in the cuts too. The cuts should be made in such a way (not all the way) to form an accordion. Leave them like this for 40-60 minutes. Then rinse the cut fruits with running water.

2. Cut the tomatoes into slices.

3. Place the cheese into a bowl and mash it with a fork. Then mix it with sour cream, chopped garlic and butter. and also chop the greens and add to the mass. Mix the mass.

4. Grease the inside of the baking dish with oil and lay out the eggplant accordions.

Formation of the dish:

5. We begin to form the ratatouille (stew): put a tomato circle and a cheese and sour cream filling into each eggplant cut.

6. Place the baking dish in the oven, heated to 180 degrees C for 30-35 minutes.

7. Then take it out of the oven and sprinkle grated hard cheese on top and put it back in the oven for 15 minutes.

8. That's all, the ratatouille dish (stew) is ready. Bon appetit!

Ratatouille is a traditional French dish that is also loved in our country. It’s not for nothing that this dish became the “hero” of the world-famous cartoon. The ratatouille recipe is one of the most interesting options for vegetable dishes, which is more reminiscent of vegetable stew, lecho and sauté. Most often, the classic ratatouille recipe includes eggplant, zucchini or zucchini, fresh peppers, tomatoes, onions and garlic. Mediterranean herbs are also added to this vegetable dish, which give it a truly divine aroma.

There are several ways to prepare this vegetable delicacy. The recipe for a classic ratatouille with photo is not much different from a regular stew - cut each vegetable into large pieces and stew in oil in one pan with the addition of aromatic spices. According to the second method, each type of chopped vegetables must be fried separately in hot oil. All vegetables are mixed immediately before serving. And finally, the third cooking method is to bake vegetables in the oven in the form of a spiral layer structure.

Ratatouille classic recipe with step-by-step photos

If the French vegetable dish - ratatouille - is familiar to you only from the name of the cartoon of the same name, then do not hesitate to prepare it and experience all the simplicity and, at the same time, the magnificent taste of this dish. In addition, ratatouille is a very beautiful dish in appearance. And this is also not unimportant, especially when there are guests at the table.

Ingredients for making classic ratatouille:

  • eggplants – 2 pcs. (approximately 400 grams);
  • zucchini – 2 pcs. (approximately 600 grams);
  • tomatoes – 400 -500 grams;
  • garlic – 1-2 cloves;
  • olive oil – 60 ml;
  • parsley – 15 grams;
  • basil greens – 15 grams;
  • onion – 75 grams;
  • bell pepper – 60 grams;
  • tomatoes – 400 grams;
  • sugar – 15 grams;
  • olive oil – 30 ml;
  • salt, ground black pepper - to taste.

Recipe for Ratatouille:

  1. To prepare ratatouille, it is best to choose vegetables - eggplants, tomatoes, zucchini - that are approximately the same in diameter. Before actually preparing this dish, you should prepare the vegetables. To do this, wash the eggplants, remove the stems and thinly cut into slices. The thickness of the circles should not exceed 5 millimeters. Then place the eggplant slices in a bowl, add salt and leave for 30 minutes until the bitterness goes away.
  2. Wash the zucchini and tomatoes well, dry with a napkin and cut into slices in the same way as eggplants. Zucchini should be young with soft, undeveloped seeds. They can also be replaced with young zucchini fruits; in fact, these are the same zucchini.
  3. Now let's put the vegetables aside and start preparing the ratatouille sauce. For the sauce you will need onions and bell peppers. They need to be washed, peeled and seeds removed and cut into small cubes.
  4. Wash the tomatoes, pour boiling water over them, remove the skins and grate them. Thus, you should have tomato puree.
  5. Heat a couple of tablespoons of olive oil in a deep frying pan or saucepan and simmer the chopped onions until soft. This can be done by placing a frying pan or saucepan over low heat.
  6. Next, add the bell pepper cubes to the onion and fry for another 5 minutes.
  7. After the time has passed, add tomato puree to the vegetables in the pan and stir the sauce.
  8. Then add salt and pepper to taste, and add sugar.
  9. Boil the sauce over low heat for 10 -12 minutes. At the same time, do not forget to stir it periodically. While the sauce is simmering, wash and chop the basil and add it to the tomato sauce.
  10. Divide the finished sauce into two parts and pour one of them onto the bottom of the baking dish in which you will cook the ratatouille.
  11. Now, alternating slices of eggplant, zucchini and tomatoes, place them on the edge in the pan. Vegetables need to be packed tightly, as they will shrink in size when cooked. It turns out to be such a beautiful combination...
  12. When the vegetables are laid, all that remains is to chop the pre-washed and dried parsley and garlic.
  13. Then, in a separate bowl, mix the chopped herbs and garlic. If you are a spicy lover, you can add a pod of hot hot pepper here. Next, place this green mass on top of the vegetables in a baking dish and pour the remaining olive oil over everything.
  14. By this point, your oven should already be preheated. Cover the pan with ratatouille with parchment paper or a piece of foil and place in the oven for 1 hour. Ratatouille should be baked at a temperature of 200 degrees Celsius.
  15. Divide the remaining sauce little by little into portioned plates and place portions of the finished ratatouille on it. You can serve ratatouille by garnishing it with parsley or basil. Bon appetit! Try also making ratatouille with squid - tasty and unusual.

Ratatouille classic recipe with photo

Ratatouille recipe with photo is a simple and at the same time exquisite dish of Provencal cuisine. Nowadays, the recipe for classic ratatouille includes olive oil and aromatic herbs. It also contains eggplant, tomatoes and garlic.

  • 2 pcs. young squash or zucchini;
  • 2 sweet peppers;
  • fresh parsley and dill;
  • olive or vegetable oil for frying;
  • 2 cloves of garlic.

How to cook ratatouille recipe with photos:

  1. Rinse greens and fresh vegetables in running water. Without peeling the eggplant, cut into fairly large cubes. Cut the zucchini into pieces the same size as the eggplant. If the zucchini is overripe, then you need to cut out large seeds from them and cut off the skin.
  2. Cut each bell pepper into two parts, remove the stem and seeds, and cut into medium cubes. Make small cuts on each tomato and place them in boiling water for 30 seconds. Remove the skin from each tomato and cut the pulp into large pieces.
  3. Peel the onion and cut into small cubes, also finely chop the peeled garlic. Chop the greens with a knife. In a saucepan or frying pan with heated olive or sunflower oil, fry half a portion of chopped garlic and onion for 3 minutes. Add all the eggplants to the pan and fry for a few minutes. Add the zucchini and continue to fry all the vegetables for another 3 minutes.
  4. Then add chopped tomato pulp to the vegetables, salt and pepper the ratatouille to taste. If desired, dry rosemary and thyme can be added to the vegetables. Cover the dish with a lid and continue cooking for 20-25 minutes over low heat. Now you can turn off the heat and let the cooked vegetables brew for 10 minutes.

Ratatouille recipe in the oven with photos

  • 2 pcs. young zucchini (or zucchini);
  • ¼ hot red pepper;
  • 3 sprigs of parsley;
  • 30 grams of olive oil;
  • 1 clove of garlic;
  • pepper, salt (to taste)
  • for tomato sauce:
  • 4 large tomatoes;
  • 2 tbsp. spoons of olive oil;
  • 1 sweet pepper;
  • salt, black pepper to taste;
  • 0.5 teaspoons of sugar.

How to cook ratatouille recipe in the oven with photos:

  1. Rinse the eggplants in running water and cut with the skin into slices no more than 3 millimeters thick. Place in a deep container, sprinkle with salt and leave in this form for 30 minutes. After this time, rinse the eggplants from salt and dry with paper towels.
  2. Wash the zucchini, dry it a little and cut into circles the same size as the chopped eggplants. Wash the tomatoes and cut into approximately the same circles or semi-circles (it all depends on the size of the tomatoes).
  3. Now let's prepare the sauce: peel the onion and finely chop it. Remove the seed capsule from the pepper and cut it into small pieces. Wash the tomatoes and make small cuts on the stem side, place in boiling water for a couple of seconds and remove the skin. Grind the peeled tomatoes using a blender.
  4. Heat the oil in a frying pan or suitable saucepan and fry the onion in it until soft. Add chopped pepper and continue to fry for another 5 minutes. Add chopped tomatoes, black pepper, sugar and salt to taste to the vegetables. Add finely chopped parsley to the sauce.
  5. Spread half the tomato sauce into the bottom of a suitable baking dish. Place chopped vegetables on top of the sauce, alternating them: one slice each of eggplant, tomato and zucchini. Place all the vegetables in this form until the entire form is filled.
  6. Remove the seeds from the hot pepper and cut it into small cubes. Finely chop the peeled garlic and parsley. Combine all the chopped vegetables and mix all the contents. Salt the vegetables laid out in the form, sprinkle chopped herbs with pepper and garlic on top. Drizzle with a small amount of olive oil.
  7. Cover the form with ratatouille on top with baking paper and bake for an hour in a preheated oven. The ratatouille recipe is ready in the oven, let it brew for 10 minutes. Place the vegetables on serving plates and pour the remaining tomato sauce on top.

Ratatouille with cheese sauce recipe with photos step by step

  • 1 yellow zucchini;
  • 2 tbsp. spoons of olive oil;
  • 200 grams of tomatoes in their own juice;
  • 2 tbsp. spoons of red or white wine;
  • 2 cloves garlic

to prepare the sauce:

  • 70 grams of hard cheese;
  • 150 milligrams of milk;
  • 80 grams of processed cheese;
  • 15 grams of wheat flour;
  • 50 grams of butter.
  1. Cut the canned tomatoes into pieces and simmer for 10 minutes over low heat along with 1 tbsp. a spoonful of olive oil, chopped onion, garlic and 2 tbsp. spoons of white or red wine. Pour the prepared tomato sauce into the bottom of the round pan.
  2. Trim the tails of zucchini and eggplants on both sides. Cut the peeled vegetables and tomatoes into slices of approximately the same size. On top of the tomato sauce in the mold, place our chopped vegetables one by one in the form of concentric circles.
  3. Sprinkle the top of the vegetables with olive or vegetable oil, pepper, salt and sprinkle with spices to taste. Cover the top of the pan with baking paper or foil. Bake the ratatouille in a preheated oven for 1 hour.
  4. To prepare the cheese sauce, melt the butter in a frying pan and add a few tablespoons of flour. Stirring the mixture all the time, add grated cheese and heat for 10 minutes on the stove. Mix the processed cheese with hot milk, then mix with butter and flour. Heat the hard cheese on the stove for 8 minutes. As you can see, the recipe for ratatouille is not at all complicated; we serve it to the table along with cheese sauce.

Ratatouille recipe with meat

  • 500 grams of minced meat;
  • 2 cloves of garlic;
  • 60 grams of butter;
  • spices to taste.

Ratatouille recipe step by step with photos:

  1. To make a recipe for ratatouille with meat, wash the eggplants, cut into slices and fry without adding oil in a non-stick frying pan. Add finely chopped garlic and onion to the minced meat, pepper and salt the entire contents to taste.
  2. After the eggplant pieces have cooled, you need to apply minced meat on them. Cut tomatoes washed in running water into slices. Alternately place slices of chopped tomatoes and eggplant with minced meat into a greased form.
  3. Place the butter cut into small pieces on top of the vegetables. Sprinkle the top of the dish with grated cheese and place in a preheated oven. Bake for 40 minutes until golden brown. Ratatouille recipe step by step is ready to eat.

Ratatouille in a slow cooker recipe with photos

  • 100 grams of dry white wine;
  • 2 sweet peppers;
  • 4 tbsp. spoons of tomato sauce;
  • 2 cloves of garlic;
  • 0.5 teaspoons of Provençal herbs;
  • olive or sunflower oil.

How to cook ratatouille recipe in a slow cooker:

  1. Wash the eggplant and cut into thin slices, place in a deep container, add salt and leave for a while to remove all bitterness. Finely chop the bell pepper, seeded and onion.
  2. Pour olive oil into the multicooker bowl. set the “Baking” or “Frying” function. After a minute, add chopped onion to the oil and fry until transparent. Now you need to lay out the chopped peppers and continue to fry for about three minutes.
  3. Now it’s time to add two tomatoes, cut into small pieces, continue to cook the entire contents until the vegetables are soft enough. Pour in the wine and tomato sauce, add pepper, salt, stir the mixture and let it boil.
  4. Pour the entire contents of the multicooker into a separate container. Grind all vegetables using a blender until a homogeneous mixture is formed. Cut the zucchini and eggplant into thin slices. Pour half a portion of tomato sauce into the bottom of the multicooker bowl, then add a layer of eggplant, tomatoes and zucchini.
  5. When laying vegetables in layers, sprinkle them with Provençal herbs, black pepper and chopped garlic. Pour the remaining tomato sauce on top, set the “Baking” mode and cook for 40 minutes. Ratatouille recipe in a slow cooker is ready, put the vegetables on a dish and serve.

Ratatouille with rice recipe

  • 2 pcs. sweet peppers;
  • 1 teaspoon sugar;
  • 2 tbsp. spoons of tomato paste
  • 2 teaspoons mustard;

Ratatouille recipe:

  1. Wash the eggplants and cut into medium pieces, sprinkle with salt for half an hour so that the vegetables do not become bitter. Then rinse the vegetables and wait until the water drains. Cut the zucchini into pieces along with the skin. Make small cuts on each tomato and cover with hot water for a few minutes, carefully remove the skin. Cut the peeled tomatoes into small cubes.
  2. Remove seeds from sweet peppers and chop finely. Peel the onion and chop finely. Fry the onion in hot oil until translucent for 2 minutes. Add chopped eggplants to the pan and fry for 5 minutes.
  3. Add bell peppers, tomatoes, zucchini, salt, sugar, black pepper to the vegetables and fry for another 5 minutes. Dissolve tomato paste in boiled water. Place all vegetables in a suitable baking dish, add rice and sprinkle with salt to taste.
  4. Pour diluted tomato paste and water over vegetables and rice. Place the dish in the oven and bake until the rice has absorbed all the liquid. From time to time, the rice and vegetable mixture must be stirred so that the dish cooks evenly.
  5. To prepare the cheese crust, grate the cheese using a grater. In a deep container, mix mustard, cream, eggs and cheese. Add black pepper and salt to the sauce, mix all the contents thoroughly. Pour the prepared mixture over the baked vegetables and rice and bake in the oven for another 15 minutes. The recipe for ratatouille in the oven is ready.

It is convenient to bake Ratatouille in a thick-walled rectangular ceramic form. The thickness of eggplants and zucchini should not exceed the height of the sides of the selected shape.

A small piece of beef is twisted in a meat grinder or chopped with a blender at maximum speed.

Steamed long grain rice is boiled in salted water until half cooked.

Steamed rice grains retain their shape during any type of heat treatment. Rice is combined with minced meat.

Add ground black pepper and a pinch of salt.

Flat meatballs are made. When choosing the size of the flatbreads, they are guided by the thickness of the eggplants.

Vegetable circles and cakes made from minced meat and rice should be the same diameter.

Minced meatballs are fried in vegetable oil. Each side is fried for just a few seconds until a dark crust appears. Peel zucchini and eggplant and cut into slices. Vegetables are not salted.

Place the sliced ​​vegetables one by one in a frying pan with heated oil and fry over medium heat for 5-10 seconds.

Place zucchini and eggplant circles and minced meat cakes into the mold.

Bell peppers are cut into rings, these rings are laid on top of the vegetables.

Large tomatoes are grated and the onion is chopped. Sweet pepper rings that do not fit into the mold are cut into cubes. The tomato and onion dressing is salted.

Pour tomato dressing over vegetable ratatouille with minced meat.

Cover the form with foil.

Bake ratatouille in the oven for 40-60 minutes at a temperature of 200 degrees.

According to the recipe, ratatouille with minced meat is served hot.

The dish is transferred to portioned plates using a spatula, so as not to disturb the integrity of the layers, and decorated with basil and lettuce leaves.

Ratatouille is a vegetable dish that gained popularity after the release of the cartoon of the same name. The main ingredients of the recipe are eggplants, fresh tomatoes and zucchini. Vegetables are cooked in tomato sauce, thanks to which they soften and are saturated with juice and aroma.

The popular cartoon shows the author's serving of ratatouille, in which the ingredients are cut into identical circles and laid out in a circle. Today we will reproduce this serving method and cook the acclaimed vegetable ratatouille in the oven - a recipe with photos will make our task easier step by step!

  • eggplants - 2 pcs.;
  • zucchini - 1-2 pcs.;
  • fresh tomatoes - 3-4 pcs.;
  • garlic - 2-3 cloves;
  • vegetable oil - 5 tbsp. spoon;
  • mixture of herbs (basil, thyme, etc.) - 1/2 teaspoon;
  • fresh parsley - to taste;
  • salt, pepper - to taste.
  • fresh tomatoes - 0.5 kg;
  • onion - 1 pc.;
  • bell pepper - 2 pcs.;
  • chili pepper (optional) - ½ piece;
  • vegetable oil - 1-2 tbsp. spoons;
  • salt, pepper - to taste.

Ratatouille recipe with photos step by step in the oven (classic recipe)

How to make ratatouille sauce

  1. Let's start with the ratatouille sauce. After cutting off the stalks, as well as cleaning all the seeds and removing the soft partitions, we place the bell peppers in the oven. Maintain at a temperature of 220 degrees for about 30 minutes. When the vegetable skin begins to darken, remove the pan from the oven.
  2. Immediately place the hot peppers in a plastic bag to steam and soften.
  3. Peel the tomatoes. To do this, make cuts in the peel, pour boiling water over the tomatoes and leave for 5 minutes, then rinse with cold water. After such actions, the softened skin will come off very easily.

Ratatouille is a traditional French recipe. A dish based on eggplants, zucchini, peppers, tomatoes and other vegetables, seasoned with Provençal herbs and then baked or fried. The recipe is common in many countries around the world. You can surprise your guests with ratatouille, because this dish turns out very tasty. Classic Ratatouille is suitable for vegetarians and people on diets. It's incredibly tasty and very healthy.

Let's look at two traditional recipes for dishes originally from French cuisine, prepared with vegetables and meat. You will see that Ratatouille is easy to prepare and is definitely worth trying.

First, let's look at the recipe for the classic Ratatouille, which is suitable for vegetarians and dietetic diets, and in general is a very healthy dish.

Ingredients

Ingredients for the Ratatouille dish that the recipe requires:

  1. large eggplant;
  2. zucchini;
  3. large tomato;
  4. Green pepper;
  5. red pepper;
  6. two cloves of garlic;
  7. olive oil;
  8. salt;
  9. parsley;
  10. Provençal herbs (Oregano, rosemary, thyme, basil, marjoram...).

Cooking recipe step by step

Typically, the recipe states that to make Ratatouille, the vegetables need to be cut into circles to serve the dish in slices, or in a spiral shape, or in layers, which makes it visually very attractive in shape and color contrast. Ratatouille can be made in several ways, in the oven, in a saucepan, in a frying pan, making vegetables separately. All methods are considered traditional. Let's look at one cooking method that will allow you to create Ratatouille, in circles.

1. First, cut the ingredients into circles of equal thickness, being careful not to damage the vegetables. Let's start with eggplant. It must be thoroughly washed and skinned. Then cut into circles one centimeter thick, which is ideal for baking. Then place in cold water for 15-20 minutes to remove all bitterness. At this time, prepare the following ingredients.

2. We do the same with zucchini. After washing well, remove the stalks and cut into slices of the same thickness as the eggplant.

3. Wash the pepper, remove the stalks, remove the seeds and cut into one-centimeter slices. Be careful when cutting peppers so as not to damage the vegetable and, as a result, spoil Ratatouille.

4. Also wash the tomato and cut into 1 centimeter slices. Here are the vegetables we need to cut into slices.

5. Peel the garlic and cut two cloves into small pieces or crush them in a garlic press.

6. Then turn on the oven and set it to 180 degrees. We grease the bottom of the baking sheet with olive oil, and vegetables will be laid out on it in a spiral, for example, first eggplants, red peppers, after zucchini, green peppers and tomatoes.

7. Mix Provençal herbs, garlic, a little salt and parsley with olive oil. All vegetables must be coated with this sauce. Vegetables can be laid out in any order and location.

8. Place our Ratatouille in the oven for 35-45 minutes. As a result, the vegetables should be soft and slightly crispy. After the time has passed, you need to check them for readiness.

You can serve ratatouille hot or cold as a main dish, or serve it as a side dish. However, more often Ratatouille is allowed to brew so that it is well saturated with herbs and oil. The dish keeps well in the refrigerator for several days.

Ratatouille with meat recipe

This recipe differs from the classic recipe in that it is more filling and high-calorie than the classic Ratatouille. However, it all depends on the meat you take. If it is chicken, the dish will bake faster and will be very tender.

Ingredients

Ingredients for Ratatouille with meat, which the recipe indicates:

  1. two medium eggplants;
  2. a couple of medium zucchini;
  3. 3 large tomatoes;
  4. three cloves of garlic;
  5. Green pepper;
  6. red pepper;
  7. 400 grams of chicken fillet or pork (you can immediately buy minced meat or make it yourself);
  8. olive oil;
  9. salt;
  10. ground black pepper;
  11. Provencal herbs;
  12. parsley.

Recipe for making Ratatouille with meat (with minced meat) step by step

If you have already tried to prepare the classic Ratatouille, the recipe for which is described above, then this method will not be difficult to make. If not, don’t worry, follow the instructions and in an hour your house will be filled with an aroma that will make your mouth water and all your neighbors will come running, because classic Ratatouille is less aromatic and tasty due to the fact that it contains only vegetables.

1. First of all, thoroughly wash all the vegetables and peel them from the stalks, and from the peppers and seeds.

2. As you already remember, the eggplant must be cut first and placed in water for 15 minutes to remove the bitterness. Now we cut the vegetables a little thinner than last time. It's thinner than a centimeter. Classic Ratatouille has differences from what this recipe offers.

4. Cut the zucchini into slices the same thickness as the eggplant.

5. Peel the peppers from seeds and also cut them into circles less than a centimeter. Be careful when cutting peppers so as not to damage the vegetable.

6. Also wash the tomatoes and cut into slices.

7. Prepare the dressing. Place olive oil, finely chopped garlic (or crushed in garlic), salt, ground black pepper, Provençal herbs and parsley into a container and grind thoroughly.

8. Heat the oven to 180 degrees. Pour the onion and tomato mixture onto a baking sheet and place the vegetables in this order:

  • first the eggplants;
  • red pepper, after zucchini;
  • green peppers and tomatoes.

Next, we roll our minced meat into small balls (previously slightly salted and peppered) and make circles from them with a diameter approximately the same as our vegetables. Then place the meat next after the tomato. Laying out the vegetables in this order, we form a spiral.

After the spiral is formed, pour our fragrant dressing over the dish and put it in the oven at 45-50 degrees until cooked.

This recipe can be played out in your own way. Once you've made Ratatouille a few times, you'll start experimenting with possible ingredients.

You can put champignons instead of zucchini, the meat can also be replaced with pork, veal or even bacon. At the end of cooking, you can sprinkle the dish with grated cheese, this will add an exquisite taste, and will certainly remain a favorite experiment.

Ratatouille can be cooked in the oven, in a slow cooker and in a frying pan - the recipe does not limit this! No matter how you prepare it, Ratatouille will be tasty and healthy!

Classic Ratatouille, like Ratatouille with meat, will not leave even the most avid gourmet indifferent! Bon appetit!