Ratatouille soup recipe at home. Ratatouille soup - simple recipes how to cook ratatouille soup. Green onion dressing
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Do you like whites? Golden and crispy crust, tender dough and a lot of juicy meat stuffing... Homemade belyashi, the recipe of which I will share with you today, is an unusually tasty, fragrant and satisfying dish, which is very difficult to refuse. We will cook belyashi in a pan based on yeast dough, and the filling will be pork and onions. ...
Cooking within 30 minutes. cooking for 40 minutes. We cut eggplants and cut into stronger rolls, just like cubes. Eggplant plums are salty and allow you to settle in the web. Cut the chanterelles on plates, distribute the onions and simmer in thin slices.
Sprinkle the peppers, cut with a knife and a knife and bake them into pieces. The beams are burned in hot water, cleaned, scattered and sprayed from above. We'll remove the seed, we'll keep the tomato paste, and we'll consume the flesh. In deeper wings we throw in half the oil. First we sprinkle dried eggplant walnuts and, after cooking, transfer them to a tall one. Then we cook the zucchini, which is shorter than the eggplant. We put them aside and pepper.
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14 Cooking time: 40 min Belarus-style ice-cream with beets in cafes and canteens in Belarus can be found mainly in the warm season. There are many options for refrigerators. The most common and easiest to prepare is this recipe! Description of the preparation: Belarusian-style holodnik with beets can be served with hot boiled potatoes. Cut the eggs finely, but not all - leave the quarters ...
Add the remaining butter to the dough, cut the onion on it, add the shredded cheese, add the tomato pieces and add the egg to the raisins. We will bring eggplants, zucchini and peppers, salt, pepper, harvested herbs, and within about five minutes we will lose. Serve with fresh baguette or bread.
Prep 30 min, Cool 20 min, 45 min. From flour, salt, yeast, egg yolk and 3 tablespoons of cold water, we process a piece that we draw to a larger size than the flattened shape. Let's put it in a shape, we'll cut down on the excesses of the overflowing edges. Fold the bottom with a fork and set aside.
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0 Cooking time: 1 day 16 h 0 min Spanish cuisine is still a mystery to me (compared to Italian). Not many dishes I had to do, probably only gazpacho and paella. But I decided to try something new. Cooking Description: Learn how to cook Spanish with Peppers. This spicy dish is prepared with...
Ratatouille soup in a slow cooker
The bottom of the bowl will be rolled with aluminum, we will tighten and we will straighten in the oven for 12 minutes. Bake bacon in pieces, bake and bake fat. In a bowl, poke a fork with egg, cream and cream, some salt and mushroom sausage. Some of the cheese was rubbing and the rest was covered in bones.
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7 Prepared by: Alla Demidova 06/04/2017 Cooking time: 1 h 0 min Save I cooked Rate it Print . I will tell you how to cook rhubarb soup with meat. Description of the preparation: Rhubarb is a storehouse of vitamins, it contains a rare vitamin K...
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See all pictures (2) 38 Cooking time: 15 min On a hot summer day (or night), and also in the morning after a stormy party, there is nothing better than gazpacho - a refreshing Spanish tomato soup. It does not need to be cooked, the ingredients are fresh. All you need is a blender! Cooking description: Gazpacho is a Spanish soup that is great for cooking in a sultry...
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One of the best ways to use canned tomatoes is to make creamy tomato soup. Thick, with a rich taste - our family simply loves tomato cream soup. I share the recipe. Description of the preparation: In winter, when good fresh tomatoes cannot be found during the day with fire, you can cook a very tasty dish of canned tomatoes - tomato cream soup. The soup is very rich in flavor, but...
09.01.2016
French cuisine is famous for its vegetable dishes, healthy and low-calorie. Ratatouille is a traditional Provencal vegetable dish. The ratatouille recipe is one of the options for vegetable dishes close to stew, sauté, lecho, etc. In the classic form, ratatouille is prepared only from vegetables: eggplant, zucchini (zucchini), tomatoes (tomatoes), peppers, onions and garlic. And, of course, with the addition of Mediterranean herbs that create a wonderful aroma.
Very light and tasty vegetable soup "Ratatouille", which was invented by the French, is also called village soup, because. It consists of simple and affordable products. Thanks to its bright vegetable taste and low calorie content, this dish has become popular all over the world. There are variations of the soup with the addition of pasta (pasta) and meat (meatballs), but the classic Ratatouille soup is made only from vegetables.
Recipe 1. Classic soup "Ratatouille"
Ingredients:
✵ potatoes - 2 pcs.;
✵ carrots - 3 pcs.;
✵ white salad onion - 2 pcs.;
✵ parsley root - 4 pcs.;
✵ sweet Bulgarian pepper - 3 pcs.;
✵ fresh tomatoes - 3 pcs.;
✵ eggplant - 1 pc.;
✵ young zucchini (or zucchini) - 2 pcs.;
✵ garlic - 5 cloves;
✵ parsley - 3-4 sprigs;
✵ allspice (peas) - 3 pcs.;
✵ olive oil - 30 ml;
✵ butter - 40 g;
✵ salt, spices - to taste.
.
Cooking
1.
Wash and peel potatoes and carrots.
2.
Peel the onion and cut in half.
3.
Rinse the parsley root with water and cut into large strips.
4.
Bring 2 liters of water to a boil in a saucepan. Dip potatoes, carrots, onions, parsley root in boiling water. Cover and simmer the vegetable broth for 45 minutes.
5.
10 minutes before the end of cooking, add allspice to the broth.
6.
After 45 minutes, remove vegetables and peppers from the finished broth.
7.
Onions and parsley roots will no longer be useful, and cut potatoes and carrots into large cubes.
8.
Wash the bell pepper, remove the stalks, seeds and white partitions. Cut into large strips.
9.
Dip the tomatoes for 40 seconds in boiling water, then remove the skin and coarsely chop the flesh.
10.
Wash the eggplant and chop coarsely.
11.
Rinse zucchini under running water and cut into large cubes.
12.
Heat olive oil in a deep frying pan. Add Bulgarian pepper, eggplant, zucchini (zucchini), tomatoes, garlic. Salt, add spices and mix. Roast vegetables over medium heat for 25 minutes.
13.
Wash parsley and chop coarsely with a knife.
14.
Combine broth with all vegetables.
15.
Pour the soup into bowls, garnish with parsley and add a piece of butter to each serving.
Bon appetit!
Recipe 2. Soup "Ratatouille" with pasta
Light, fragrant and very tasty vegetable soup with the addition of pasta (macaroni). But the classic soup "Ratatouille" is made only from vegetables. This lean vegetable soup is just a godsend for vegetarians or those who decide to lose weight!
Ingredients:
✵ eggplant - 1 pc.;
✵ onion - 1 pc.;
✵ young zucchini (or zucchini) - 2 pcs.;
✵ tomatoes in their own juice - 800 g;
✵ fresh garlic - 2 cloves (large);
✵ oregano (dry) - 1 teaspoon;
✵ thyme (dry) - 0.5 tsp;
✵ water or vegetable broth - 2 l;
✵ pasta - 50-60 g;
✵ vegetable oil - 2 tbsp. spoons;
✵ Parmesan cheese - to taste;
✵ salt - to taste.
Cooking
1.
Wash the eggplant, cut into cubes, put in a small container, salt and leave for 15-20 minutes.
2.
Peel the onion, finely chop, put in a deep frying pan and sauté in vegetable oil until soft and golden brown.
3.
Then add zucchini (zucchini) cut into small cubes and chopped garlic to the onion.
4.
Put the chopped and salted eggplant in a sieve, rinse lightly and add to the pan with the rest of the vegetables. Fry for 5 minutes over medium heat.
5.
Separately, heat 2 liters of water or vegetable broth in a saucepan. Open a jar of tomatoes and if the tomatoes are whole, then crush them with a fork. Place the tomatoes in a saucepan, season with salt, oregano and thyme, cover, bring to a boil and simmer for 10 minutes over low heat.
6.
Then add pasta, mix and cook for another 15 minutes.
7.
At the end, add the “frying” of vegetables to the pan and let stand for a couple of minutes.
8.
Serve topped with grated Parmesan cheese. You can decorate with a sprig of greenery.
Bon appetit!
Recipe 3. Soup "Ratatouille" with meatballs in a slow cooker
Cooking Ratatouille soup in a slow cooker is a real pleasure, especially if you move away from the classic recipe and cook it with meatballs. They do not boil soft and retain all their taste qualities. It takes a minimum of time to prepare, the ingredients are the simplest and most affordable.
Ingredients:
✵ minced meat - 400 g;
✵ chicken egg - 1 pc.;
✵ potatoes - 2 pcs.;
✵ young zucchini (or zucchini) - 1 pc.;
✵ fresh tomato - 2 pcs.;
✵ sweet Bulgarian pepper - 1 pc.;
✵ onion - 1 pc.;
✵ garlic - 1-2 cloves;
✵ vegetable oil - 2 tbsp. spoons;
✵ thyme (dry) - to taste;
✵ salt - to taste;
✵ fresh herbs (parsley, dill) - to taste.
To calculate the weight of a product, a comparative table of measures and weights will help you.
Cooking
1. Add an egg, salt, ground black pepper to the prepared minced meat from any type of meat, mix well and form small meatballs the size of a walnut.
2.
Pour a small amount of vegetable oil into the multicooker bowl, load the meatballs and fry in the "Frying" mode until a golden crust appears.
3.
Cut the onion into small cubes, chop the garlic and put it on the meatballs and fry a little more, stirring occasionally.
4.
Wash, peel and cut into large cubes potatoes, zucchini, peppers, tomatoes. Add all vegetables to fried ingredients. Pour in boiling water to completely cover the vegetables. Add salt, pepper and thyme. Cook in "Soup" mode for 40 minutes.
5.
After cooking, let the soup brew a little.
6.
Serve soup "Ratatouille" hot, sprinkled with chopped fresh herbs.
Bon appetit!
Recipe 4. Soup "Ratatouille" with tomatoes
Ingredients:
✵ fresh tomatoes - 750 g (or 2 cans of 375 g of tomatoes in their own juice);
✵ tomato paste - 1-2 tbsp. spoons (if fresh tomatoes are used);
✵ eggplant - 2 pcs.;
✵ zucchini (or young zucchini) - 2 pcs.;
✵ sweet bell pepper - 1 pc. red and 1 pc. green color ;
✵ yellow onion (bulb) - 2 pcs.;
✵ garlic - 5 cloves;
✵ thyme (fresh) - 3 shoots;
✵ basil (fresh) - 5-8 large leaves;
✵ fresh Italian parsley (chopped) - 2-3 tbsp. spoons;
✵ olive oil - 120 ml (8 tablespoons);
✵ black pepper (ground) - to taste;
✵ salt - to taste.
To calculate the weight of a product, a comparative table of measures and weights will help you.
Cooking
1.
Rinse the eggplants, divide them lengthwise into 4 parts and cut each quarter crosswise into slices about 12 mm thick.
2.
Rinse the zucchini (young zucchini) and cut into slices about 6 mm thick.
3.
Lightly salt the eggplant and zucchini slices, let stand for 30 minutes, then remove excess salt with a paper towel.
4.
Peel the onion and cut into thin half rings.
5.
Wash sweet pepper, remove seeds and cut into cubes.
6.
Coarsely chop the garlic cloves.
7.
Chop the parsley, basil and thyme.
8.
In a skillet, heat 2 tbsp. tablespoons of olive oil, put the onion and fry over medium heat for 5 minutes until it becomes almost soft. Add the bell pepper, half of the garlic and cook over medium heat for about 7 minutes until the bell pepper is soft. Transfer vegetables to a heavy bowl.
9.
Put the pan back on medium heat, add 2 more tbsp. tablespoons of oil, put the pieces of eggplant and simmer for 6-7 minutes until a brown tint appears on both sides. Then transfer the eggplants to a common pan.
10.
Put the pan back on medium heat and add 2 tbsp. tablespoons of oil, put the pieces of zucchini and simmer for 4-5 minutes until golden brown on both sides. Then transfer the zucchini to the pan with the rest of the vegetables.
11.
Pour boiling water over fresh tomatoes, remove the skin and chop coarsely. Or open jars of canned tomatoes and, if the tomatoes are whole, then chop them coarsely or crush them with a fork.
12.
Put the remaining garlic, fresh tomatoes with tomato paste (or canned - along with juice), parsley, basil, thyme into the pan, season to taste with salt and pepper and mix thoroughly.
13.
Place the saucepan over medium heat and cook for 20-30 minutes until some of the liquid has evaporated. Choose the thickness of the soup that you personally like. If desired, you can evaporate all the liquid and get a second dish.
14.
Remove the pan from the heat, add the remaining 2 tbsp. tablespoons of olive oil and let the soup brew a little.
15.
Serve the dish hot or at room temperature.
Sup-ratatouille - around the water, and in the middle dick.- About the thin, tasteless soup ... Dictionary of folk phraseology
I, m. ratatouille f. 1. Brew, stew, burda. ratatouille nicoise. Dad came almost every evening, brought potatoes, went for water, chopped and carried firewood from the barn, ate ratatouille soup with everyone, spoke with restraint about war and politics. A. Sergeev ... ...
Ratatouille (cartoon)- This term has other meanings, see Ratatouille (meanings). Ratatouille fr. Ratatouille Russian cinema poster Type of cartoon ... Wikipedia
I, m. ratatouille f. trans., simple. Ragout of meat and greens. A mash, a brew, a combination of things that are difficult to combine. Full brothers, attack, memorial service with dancing! And it was ordered to remove the statues from the station overnight. Galich. // Neva 1991 1 175. Cf. also ratatouille... Historical Dictionary of Gallicisms of the Russian Language
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Slang of participants in intellectual games / Temp- Slang of participants in intellectual games (hereinafter referred to as slang) is a set of words, most often commonly used, used among players with a different meaning. Slang can be conditionally divided [ ] .… ... Wikipedia
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This famous French vegetable dish comes from Provence. Previously, it was prepared by poor peasants, from fresh vegetables available in summer, but today this soup is prepared all over the world, slightly changing its composition and cooking method. In particular, the ratatouille recipe described below was invented by a famous American chef, especially for the cartoon of the same name. The finished dish is more like a stew or sauté, and is suitable for those who carefully monitor their figure and health. It should be noted that this is not only healthy food, but also very tasty.
To make ratatouille soup you need:
- Eggplant - 1 pc.
- Zucchini - 1 pc.
- Bulgarian pepper - 1 pc.
- Onion - 1 pc.
- Tomatoes - 800 gr.
- A few cloves of garlic
- Olive oil
- Provencal herbs
- Pepper, salt
Step 1: First you need to wash the eggplant and cut it into circles of 3-4 mm in width. Then put them in a container with water, salt and leave for half an hour. This is done in order to get rid of bitterness.
Step 2: The thinner the vegetables are cut, the more flavorful the finished dish will be. Therefore, further cut the zucchini thinly, and 3-4 tomatoes are also in the form of circles.
Step 3: To prepare the sauce, finely chop the bell pepper, the remaining tomatoes and onions. Fry the onion in olive oil, then add chopped tomatoes and bell pepper to it. Salt and pepper the prepared sauce to taste, and simmer for about 5 minutes. Then it is desirable to turn the stewed vegetables into puree using a blender.
Step 4: Ready sauce is laid out in a heat-resistant form at the bottom. Water is drained from the eggplant, and they, along with zucchini and tomatoes, are alternately laid out on top of the sauce in a baking dish.
Step 5: Top vegetables with a spicy dressing consisting of 3 tablespoons of oil, chopped garlic and herbs (basil, thyme and marjoram).
Step 6: Cover the dish with foil, bake in the oven for 45 minutes, then remove the foil and bake for a few more minutes, until a golden crust appears on the vegetables. The temperature in the oven should be around 200°C.
It turned out fragrant ratatouille! Bon appetit!
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French cuisine is famous for its vegetable dishes, healthy and low-calorie. Classic ratatouille can be attributed to both first courses and second courses, it all depends on the thickness that you like. For cooking, use as many different seasonal vegetables, fresh herbs and spices as possible.
Ratatouille soup is prepared with the addition of broth, but if you want a thicker version, you need to add quite a bit of it. Initially, the dish was considered the soup of the Provencal poor, because vegetables are very inexpensive in the high season. However, now ratatouille can be ordered in the most sophisticated restaurants.
Recipe #1: Classic Ratatouille Soup
- butter - 4 tablespoons;
- leek - 2 large cuttings;
- two large potatoes;
- one and a half liters of chicken broth;
- 125 ml cream;
- spices for soup;
- green onion dressing;
- finely chopped green onion;
- salt, black pepper to taste.
How to cook ratutuille soup - step by step instructions:
Leek is cleaned of dry old leaves, the stem is cut lengthwise into two halves and each is cut into pieces half a centimeter thick. Chopped leeks are well washed from the sand. Melt the butter in a saucepan or frying pan and sauté the leeks for 10 minutes over low heat. The onion should not burn.
Spices for ratatouille are selected especially carefully. A ten-centimeter leaf of a leek is rolled in half, putting in it several sprigs of fresh thyme, parsley, 2 bay leaves, 8 black peppercorns. A bouquet of spices is tied with threads and dipped into the soup for the duration of cooking.
The potatoes are cut into large cubes. Onions from the pan are transferred to the pan, potatoes, warm chicken broth and spices are added. The soup is put on medium heat and boiled until the potatoes are ready. Then cool a little, take out the spices, pour into a blender and grind to a puree-like homogeneous consistency.
Puree ratatouille soup is poured back into the pan, heated, cream is added and boiled for about two minutes. At the same time, the dish must be salted and peppered to taste. Serve ratatouille garnished with chopped green onions and dressing.
For dressing, finely chop a bunch of green onions and place in a chopper or food processor. Gradually pouring in 100 ml of olive oil, the onion is chopped into a puree. To taste, the dressing must be salted and peppered. But those who watched the cartoon carefully note that the soup was orange in color, so it is more likely that in the cartoon the hero cooked a slightly different ratatouille soup, since the French have several options for preparing it.
Recipe number 2: Ratatouille soup with eggplant
Cooking Ingredients:
- chopped onion;
- 4 tablespoons of olive oil;
- 3 cloves of finely chopped garlic;
- 1 finely chopped chili pepper;
- 1 eggplant, cut into cubes;
- red and yellow sweet peppers, diced;
- 4 tablespoons of tomato paste;
- 1 zucchini, diced;
- a can of tomatoes in their own juice;
- fresh oregano and cumin;
- a liter of chicken broth;
- 100 ml of heavy cream;
- salt and pepper to taste;
- 2-3 teaspoons of sugar;
- nutmeg;
- 2 leaves of lavrushka;
- 4-5 tablespoons of sour cream.
How to cook ratatouille soup - step by step:
Heat olive oil in a saucepan, fry onion, garlic, chili. Pass the vegetables until transparent, add tomato paste, eggplant, stew for another three minutes, stirring occasionally. Zucchini, fresh herbs are added to the eggplants, fried for several minutes while stirring and pour in the peeled tomatoes in their own juice, chicken broth and cream.
Ratatouille must be pepper and salt to taste, sweeten a little, add nutmeg and cook until the vegetables are ready. The soup can be ground in a blender (you can not do this if you like to feel the structure of the soup), pour back into the pan and boil with a bay leaf for a few more minutes. Lavrushka is taken out and the dish is poured into plates, sprinkled with herbs and sour cream is added.
Recipe number 3: Ratatouille soup with sweet pepper
Cooking Ingredients:
- 2 large eggplants, total weight about 500 g;
- 2 zucchini, total weight approximately 375 g;
- salt and freshly ground pepper;
- 125 ml of natural olive oil;
- 2 yellow onions, cut into thin slices;
- 1 red bell pepper, seeds removed and diced
- 1 green bell pepper, seeds removed and diced
- 5 garlic cloves, coarsely chopped;
- 750g fresh tomatoes, peeled and diced, or 2 x 375g cans of diced tomatoes with juice
- 1-2 tbsp. spoons of tomato paste (if you use fresh tomatoes);
- 2-3 tbsp. tablespoons chopped fresh Italian parsley
- 3 shoots of fresh thyme;
- 5-8 large fresh basil leaves, finely chopped
Preparation of classic ratatouille soup:
Cut off the eggplant stems. Cut them lengthwise into 4 pieces and cut the quarters crosswise into slices 12 mm thick. Trim the zucchini and cut into slices 6 mm thick. Lightly sprinkle the eggplant and zucchini pieces with salt. Let sit 30 minutes, then pat dry with paper towels to remove excess salt.
In a skillet over medium-high heat, heat 2 tbsp. tablespoons of oil. Add the onion and sauté for about 5 minutes until almost soft. Add the bell pepper and half the garlic and cook over medium-low heat for about 7 minutes until the bell pepper is soft. Transfer the vegetables to a heavy pot or skillet.
Return the skillet to medium-high heat and add another 2 tbsp. tablespoons of oil. Put the chopped eggplant and simmer for 6-7 minutes until a brown tint appears on both sides. Try to touch them less so as not to crush them. Add the eggplant to the onions and sweet peppers. Return the skillet to medium-high heat and add another 2 tbsp. tablespoons of oil. Add chopped zucchini and simmer for 4-5 minutes until golden. Add zucchini to the rest of the vegetables.
Add the remaining garlic, fresh or canned tomatoes along with their juice, tomato paste (if using), parsley, thyme, and basil to the pot and mix thoroughly. Season to taste with salt and pepper. Place over medium-low heat and cook for 20-30 minutes until some of the liquid has evaporated. Choose the thickness of the soup that you personally like. If desired, you can evaporate all the liquid and get a second dish.
Remove the pot from the heat and add the remaining 2 tbsp. tablespoons of oil. Taste and add seasonings. Serve the dish hot or at room temperature.
Video with a recipe for making classic ratatouille soup
Classic recipe with photos step by step. What products can be delicious to expand the composition of the dish. How to use for weight loss (Yes, yes! The handsome ratatouille is low-calorie!)
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How to cook ratatouille at home
A step-by-step recipe with a photo will leave no doubt about the ease of the idea! But first, let's decide on the selection of vegetables.
Tradition is important about the same amount of ingredients. Cut into circles or rings to arrange vegetables in a spectacular motley spiral.
What ingredients do we need
For 4-5 servings:
- Zucchini (regular or zucchini) - 1 pc. length 20-25 cm
- Eggplant - 1 pc. (about the same as zucchini) or 2 smaller things
- Tomatoes - 5 pcs. medium diameter, comparable to a zucchini
- Bulgarian pepper - 1 pc. (if thick-walled and large)
Or 2 smaller peppers are better than red (it has more sweetness)
- Onion - 1 medium sized onion
- Garlic - 4-5 cloves
- Olive oil - 2-3 tbsp. spoons
- Salt, pepper - to taste
An important secret of the classics - spices:
- Rosemary and thyme - 5 sprigs each (fresh) - a favorite summer couple in Provence.
Or replace with 3-4 pinches of dry herbs. Ready seasoning "Provencal herbs" - the most obvious option. You can find dry spices separately: rosemary and thyme are a must. Add sage, oregano, marjoram, mint to taste.
How we prepare classic ratatouille
eggplant
- Wash and cut into thin slices. Place in a large bowl, sprinkle with salt. Leave the cut for 10 minutes to remove bitterness from the fruit. We wash the eggplants that have let the juice in cold water - in a colander under the tap. Let the water drain.
- Mine, if the skin is very thick, you can clean it. Cut into thin circles, like an eggplant.
Tomatoes
- My. 3 pieces cut into circles - again as thin as eggplant.
- 2 tomatoes we will make the base of the sauce. To do this, we need to peel them from the skin. We make cruciform cuts on the basis of the fruit (see photo below) and scald with boiling water. The skin will come off instantly - you can chop the tomatoes into a small cube.
- Mine, remove the core and white veins with seeds from the walls inside. We cut into small cubes.
- Clean, wash and cut into small cubes.
- We clean, wash and finely chop.
All ingredients are prepared.
Now we will make a sauce for pouring vegetables into a mold.
- Option number 1 - fast: raw vegetable cubes (tomatoes, peppers, onions) and oil are interrupted in a blender into a homogeneous puree.
- Option number 2 - favorite, with stewing vegetables. In a deep frying pan, combine cubes of tomatoes, peppers and onions - for 1-2 tablespoons of oil. We do not put garlic! Cook over moderate heat until vegetables soften, about 5 minutes. Lightly crush with chopped herbs and remove from heat. Blend with an immersion blender until smooth.
Bingo! How quickly we got to the main step - we form a vegetable spiral.
- When we use the sauce, we pour it into a mold and arrange in tight rows of alternating vegetable circles. Zucchini - eggplant - tomato. So - before filling out the form. Sprinkle with finely chopped garlic and herbs de Provence. You can lubricate the vegetables with a drop of oil using a silicone brush.
Ultra-fast ratatouille without the hassle of sauce.
Make a "pillow" of those vegetables that we cut into a small cube. Spread the olive oil over the bottom of the baking dish, pour onion and garlic. On top - cubes of tomatoes and sweet peppers.
We lay a spiral of vegetable circles "zucchini - eggplant - tomato". Let's go with a brush with oil along the top of the spiral. Sprinkle with chopped herbs, or in several places we shift the circles with fresh leaves.
The last chord is baking in the oven.
We cover the form with foil and bake the vegetables at 180 degrees until soft - 45-60 minutes. Remove the foil and bring the ratatouille to a ruddy readiness without coating - another 15-20 minutes.
Be prepared for a tantalizing aroma that, alas, photos don't convey. Classic ratatouille - a recipe for a delicious anticipation!
Serve hot or cold, solo or as a side dish with meat. It's always delicious.
Good news for multicooker fans. On the "Bake" mode, cooking ratatouille is unlikely to take more than 1 hour.
How to use ratatouille for weight loss
For its intended purpose - to eat with pleasure.
There are no more than 60 kilocalories in 100 grams of baked stew.
1 large serving - a maximum of 200 kcal.
If you've become a die-hard fat calorie fighter, you can get by with even less butter.
It is also convenient in ratatouille that it is an acceptable dish in the moderate phases of popular protein diets - according to Dukan, Montignac, Atkins.
The composition of ratatouille cannot be compared with the richness of raw vegetables. Heat treatment destroys many vitamins. But the useful properties of the dish are also interesting.
- and sweet pepper, which is not destroyed by heat treatment;
- Lots of dietary fiber;
- Hearty slow carbohydrates for a stable metabolism without spikes in blood glucose.
How to diversify the recipe
Let's not be ashamed of admiration: our hero is grandiose for creative variations.
Without a strict eye on calories, the first thing that asks for is additives to the sauce, for example, sour cream. Another approach is to taste the sauce before pouring and balance the sourness with sweetness to taste (1-3 pinches of sugar).
If you are not faced with the task of losing weight, you can put in it:
- Potatoes or mozzarella cheese. Successful step-by-step recipes in the video below describe how to cook such ratatouille at home.
- A piquant option is to add sunflower seeds to the sauce (1-2 large zhmen).
If ratatouille attracted you as a convenient recipe for a weight loss diet, then it’s delicious to add the following.
- Half an onion from the recipe do not chop, but cut into thin circles for laying in the main spiral.
- Broccoli and cauliflower. Cut into a medium cube, lay on the bottom. Or we divide it into inflorescences, cut off only the curly part and cut it into plates to shift after the zucchini in a series of vegetable circles.
- White cabbage. We cut it in thin layers across, cut it into circles and include them as the fourth ingredient in the vegetable spiral. Or chop cabbage for laying on the bottom.
- Chicken breast or veal. We twist into minced meat with onions and garlic, flavor with Provence herbs and put the first layer in a lightly oiled form.
- Mushrooms, especially champignons: they are easy to cut into the role of the 4th participant in the spiral styling.
We hope our description will inspire you to classic ratatouille. The recipe with the photo hardly left room for questions, but if there are any, we are waiting for you in the comments!
What vegetables do you like to roast? Do you agree that of all types of processing, roasting is the best for diets? Is it possible to get by with a small amount of oil? Bon appetit and see you in a useful dialogue!
