Ratatouille is considered one of the simplest Provencal dishes. At the same time, the combination of vegetables, aromatic herbs and cheese has an exquisite taste. The dish looks good both on the festive table and is optimal for the daily menu.
It is necessary
- –Fresh eggplants (2-3 pcs.);
- –Fresh zucchini (2 pcs.);
- - cheese of the feta cheese (170 g);
- –Fresh red bell pepper (1 pc.);
- - onions (1 pc.);
- –Fresh tomatoes (2 pcs.);
- - olive oil (10 g);
- - garlic to taste;
- –Parsley to taste;
- - a mixture of Provencal herbs to taste.
Instructions
Step 1
Prepare your vegetables. To do this, thoroughly rinse the eggplants, tomatoes, courgettes and bell peppers. Remember to remove any dirt from the peel. Remove the seeds from the bell pepper. Next, take a wide cutting board and cut the zucchini and eggplant into round pieces, the thickness of which should be at least 1.5 cm.
Step 2
Free the cheese from the packaging and also cut into thin slices. Place a deep baking dish on the table and brush with olive oil. Arrange the vegetables, in alternating layers, in the form of a roll.
Step 3
Start making the ratatouille sauce. Chop the bell peppers and tomatoes, cut the onion into small pieces. Next, pour some olive oil into the pan, transfer the vegetables. Cook for about 3-5 minutes. At the end, season the sauce with chopped garlic, Provencal herbs mixed with parsley.
Step 4
Pour the resulting sauce over the entire surface of the vegetables in the form, salt. Take food foil, cut a piece to size and cover the dish with vegetables. Bake in the oven under foil for 20 minutes. Next, remove the foil from the mold and cook for about 10 minutes more. Leave the dish to cool for a while and serve in portions.
