Michel Guerard's Ratatouille with Fresh Vegetables
6 servings
180 minutes
Michel Gerard's Ratatouille is a masterpiece of French cuisine filled with fresh aromas and harmony of flavors. This vegetable ensemble, originating from Provence, features a delicate combination of eggplant, zucchini, tomatoes, and sweet peppers baked in a spiced tomato sauce. The thin slicing and alternating arrangement of the vegetables give the dish a unique texture, while slow baking in the oven reveals their natural sweetness. The final touch of aromatic herbs, garlic, and olive oil adds freshness and depth. Ratatouille can be served as a standalone dish, a side dish, or part of a festive dinner. Its lightness and richness make it an ideal choice for those who appreciate the refined simplicity of haute cuisine.
1
Chop the onion. Remove seeds from the peppers and cut them into cubes.
- Onion: 2 heads
- Sweet pepper: 6 pieces
2
Sauté the onion in olive oil until soft, add minced garlic, and as soon as the garlic becomes fragrant, add 2 finely chopped tomatoes, peeled and seeded, and pepper to the pan. Add a bit of fresh or dried thyme, a couple of bay leaves, salt, and reduce the heat so the tomatoes do not fry.
- Olive oil: 100 ml
- Onion: 2 heads
- Garlic: 8 cloves
- Tomatoes: 6 pieces
- Sweet pepper: 6 pieces
- Thyme: 2 pieces
- Bay leaf: 2 pieces
- Salt: to taste
3
Slice the eggplants, tomatoes, and zucchini into thin slices. When the tomatoes and peppers soften, the sauce is ready. Spread part of the sauce on the bottom of the baking dish. Then, neatly arrange the tomato slices, alternating with slices of eggplant and zucchini. The number of layers can be any.
- Eggplants: 4 pieces
- Tomatoes: 6 pieces
- Zucchini: 2 pieces
4
Place the baking tray in the oven preheated to 200 degrees and bake until the top layer of vegetables turns golden.
5
Just before the end, chop the parsley finely, add olive oil, salt, pepper, 2-3 crushed garlic cloves, and vinegar. Mix and evenly distribute over the surface of the finished ratatouille.
- Parsley: 50 g
- Olive oil: 100 ml
- Salt: to taste
- Ground black pepper: to taste
- Garlic: 8 cloves
- Vinegar: 2 tablespoons