Provencal vegetables (ratatouille)
6 servings
30 minutes
Ratatouille is a classic dish of French cuisine from Provence. It embodies the simplicity and elegance of rustic cooking. Bright vegetables - eggplants, zucchinis, and tomatoes - are baked to perfect tenderness, infused with the aromas of garlic, Provençal herbs, and oil. A light cheese topping adds creaminess and richness to the flavor. The taste of ratatouille is a harmony of sweet vegetables, a slight tang from the tomatoes, and fragrant herbs. This dish is versatile: it can be served as a standalone dish, a side for meat or fish, or even as a filling for baguettes. Ratatouille symbolizes simplicity, sophistication, and love for fresh ingredients - true culinary art!
1
We cut the vegetables into circles. First, the eggplant. We soak it in salted water while preparing everything else.
- Eggplants: 2 pieces
- Zucchini: 1 piece
- Tomatoes: 1 piece
2
We cut half of the cheese into small slices.
- Cheese: 200 g
3
We arrange the vegetable circles in the mold alternately with cheese (eggplant/zucchini/tomato/cheese and so on in a circle).
- Eggplants: 2 pieces
- Zucchini: 1 piece
- Tomatoes: 1 piece
- Cheese: 200 g
4
In a bowl, mix oil, finely chopped garlic, salt, and herbs (whatever you like! I have Provencal and rosemary).
- Corn oil: 70 ml
- Garlic: 2 cloves
- Provencal herbs: to taste
5
We water the vegetables with an oil mixture.
- Corn oil: 70 ml
6
Bake at 200 degrees for 20 minutes.
7
10-15 minutes before it's ready, sprinkle with grated cheese (this depends on the cheese. I have mozzarella, which turns golden very quickly; if it's a different cheese, you can sprinkle it right away).
- Cheese: 200 g
8
Enjoying)