Light Vegetable Sauté
3 servings
60 minutes
Light vegetable sauté is the essence of simplicity and elegance in French cuisine. This dish resembles the famous ratatouille but stands out for its ease of preparation and delicate, juicy flavor. Bright vegetables—sweet peppers, zucchini, eggplants, and tomatoes—reveal their sweetness and richness when roasted, while the aroma of onion and leek adds depth. Olive oil softens the texture, and tomato paste introduces a slight tanginess. The gentle melted cheese completes the harmony of flavors, making the dish particularly cozy. This sauté is perfect as a standalone dish or as a side to meat or fish. The lightness and healthiness of the ingredients make it ideal for summer dinners when you crave something nourishing yet not heavy.
1
Cut the vegetables into circles.
2
Layer one after another in a deep dish.
3
To salt.
- Salt: pinch
4
Add olive oil and half a glass of water with tomato paste.
- Olive oil: 30 ml
- Tomato paste: 1 tablespoon
5
It is preferable to use a glass dish with a lid or to bake in foil.
6
Bake at 160 degrees for 30 minutes, then take out, sprinkle with cheese, and place in the turned-off oven to melt the cheese.
- Cheese: 100 g
7
Enjoy your meal!
