Ratatouille in the oven with cheese

Bright, beautiful, fragrant - a real French dish! Ratatouille is perhaps the most famous dish of French cuisine. It is nothing more than a vegetable stew. Traditionally, it was prepared by not the richest families from the available vegetables - zucchini, pepper, tomato, onion and garlic. It was later that eggplant was added to it and began to be served in restaurants. The dish is distinguished by its signature serving, when the circles of vegetables alternate in color, it is not only delicious, but also beautiful. The most delicious ratatouille is obtained from young seasonal vegetables.

katushafin

Recipe author

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Composition / ingredients

Servings:

Zucchini

Eggplant

Tomatoes

Bell pepper

Hard cheese

150

Vegetable oil

Salt

to taste

Spices dry

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 3 g

Fats 38 % 5 g

Carbohydrates 38 % 5 g

74 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

Step 1:
How to make ratatouille in the oven with cheese? Prepare the products. I did not use pepper, but it is mandatory in the classic recipe. Provencal herbs are well suited as spices, you can take thyme separately. Vegetables should be well washed and dried.
Step 2:
My zucchini are young, so I don't cut the skin. Cut them into rings about 5 mm wide.
Step 3:
Also cut the eggplants into rings and sprinkle salt on top so that the bitterness goes out of them.
Step 4:
Also cut tomatoes into rings, if you have them, like me, large, then you can cut each ring in half.
Step 5:
Put the vegetables in the form in which they will be baked, alternating: zucchini, eggplant, pepper, tomato.
Step 6:
Sprinkle salt and herbs on top, pour vegetable oil. Put it to bake in a preheated 200 degree oven for 30-40 minutes. Check readiness with a fork. Vegetables should become soft and juicy.
Step 7:
Grate the cheese on a coarse grater.
Step 8:
Sprinkle the finished ratatouille with cheese and leave in the oven for another five minutes so that the cheese melts well.

To make the ratatouille tender and the vegetables in it are well baked, I advise you to cut them thinner, after all, mine turned out to be a little thick. If you take pepper of different colors, it will be even more beautiful. Vegetables can be laid out not only in strips, but also in a circle, especially if your baking dish is round, it will be very impressive!
You can add onion to ratatouille by also cutting it into rings. Take a sweet red, it will be both tastier and more beautiful.
Chopped garlic can be added to the oil that is poured over vegetables before baking.
You can cook ratatouille on the stove. And it is not even necessary to do such cutting and complex styling. Vegetables are simply diced and stewed in a frying pan, like a regular stew.

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !

Please note that in some cases there is no need to remove the bitterness from eggplants - usually young vegetables are not bitter, as well as some special varieties of them.

Which zucchini will suit best? Choose young fruits with tender skins. Wash them and peel them. It is not necessary to cut off a very thin skin. If you use more mature zucchini, cut off the rough peel and cut out the middle with the seeds.