Classic Ratatouille
2 servings
80 minutes
Classic ratatouille is a true masterpiece of French cuisine, embodying the simplicity and elegance of provincial flavors. Originating in Provence, this dish delights the eye with its brightness and harmony of vegetable hues. Tomatoes, sweet peppers, onions, and zucchini come together in an aromatic ensemble, slowly baking in the oven and absorbing a bouquet of Provençal herbs. The tender texture of the vegetables and the rich flavor of the sauce create a perfect combination that unfolds with each bite. Ratatouille can be served as a standalone dish or as a side to meat and fish. Light, fragrant, and healthy, it remains one of the most beloved French recipes that embodies the spirit of the sunny south and the coziness of home cooking.
1
Sauce: Dice 2 tomatoes, sweet pepper, and onion into small cubes, place in a pan with heated oil, fry and simmer for ten minutes under a lid. Salt and pepper to taste. Place the resulting sauce at the bottom of the baking dish. Optionally, the sauce can be blended.
- Tomatoes: 6 pieces
- Bell pepper: 1 piece
- Onion: 1 piece
- Ground black pepper: to taste
- Salt: to taste
2
Slice the remaining tomatoes and zucchini into thin rounds. Layer them in a dish over the sauce, alternating and stacking the rounds. For the dressing, chop the herbs with garlic, mix with the spices and olive oil, and season with salt and pepper to taste.
- Tomatoes: 6 pieces
- Zucchini: 1 piece
- Garlic: 4 cloves
- Parsley: 10 g
- Dill: 10 g
- Olive oil: to taste
- Herbes de Provence: to taste
- Ground black pepper: to taste
- Salt: to taste
3
Pour the vegetables with dressing, cover with foil. Place the dish in an oven preheated to 180 degrees. Bake for an hour or a little less - to taste.
- Olive oil: to taste
