Delicious ratatouille with minced pork - a step-by-step recipe with a photo of cooking a meat dish with potatoes and zucchini in a slow cooker. Ratatouille with minced meat in the oven How to cook ratatouille with minced meat

Vegetable ratatouille with cheese - appetizing, beautiful and very tasty! Cook according to the best recipes of French cuisine!

Ratatouille is one of those types of dishes that are not only pleasant to cook, but also pleasant to eat. At first glance, the dish seems so attractive that the appetite instantly wakes up. Bright mugs of vegetables beckon us. Also, the simplicity of preparing ratatouille has always pleased me. And in time it takes so little that it remains only to wait until the vegetables are baked, but this is not such a long process.

In the summer, you just want to eat something tasty, light and vegetable, so cook ratatouille with cheese in the oven with me according to this detailed recipe with a photo step by step, and you will also have an elegant and very tasty vegetable dish on your table. I also want to note that in terms of the number of calories, ratatouille takes pride of place, since it does not wrinkle fat, but it consists only of low-calorie foods. A small handful of cheese has never hurt anyone, but even here you can choose a low-fat type of cheese that you are allowed on a diet, or use homemade cheese.

200 grams of zucchini,
200 grams of eggplant,
200 grams of tomato,
2-3 garlic cloves,
150 grams of bell pepper,
150 grams of hard cheese,
salt and black pepper optional
70-100 grams of olive oil.

Rinse all the vegetables, put them immediately on a napkin so that it absorbs moisture. If the vegetables are fresh, young, then they do not need to be peeled. Cut zucchini into circles.

Cut the eggplant into circles and sprinkle with salt immediately so that bitterness comes out of them.

Tomatoes cut also circles of medium thickness. Cut the vegetables approximately the same thickness so that they are baked in the same way and in the same time.

Peel the bell peppers from the seeds, and then cut into rings.

Chop the garlic. I cut it into slices so that it gives the vegetables its flavor, but so that later I can put it aside.

Take the form and put the vegetables there in layers, or rather, as if at an angle, but each vegetable one after another. Salt vegetables, pepper, drizzle with olive oil. Place the vegetables in the oven for 25-30 minutes.

Grate the cheese.

When the ratatouille is baked, remove from the oven and sprinkle with cheese. Place back in the oven to melt the cheese. This will take 2-3 minutes. Take the ratatouille out of the oven.

Serve a hot meal. Decorate with your favorite herbs and treat everyone.

Enjoy your meal!

Recipe 2: Ratatouille baked with cheese (step by step)

Dishes from garden vegetables - it's so summery! Ratatouille is, one might say, a variant of everyone's favorite vegetable stew. Optionally, potatoes, minced meat or other additives can be added to ratatouille. I made ratatouille with cheese crust, it turned out very tasty!

Eggplant 1 pc.
Zucchini 1 pc.
Tomato 2 pcs.
Bulgarian pepper 0.5 pcs.
Garlic 1 pc.
Rosemary 1 tsp
Salt 0.5 tsp
Black pepper 0.2 tsp
Basil 1 tsp
Olive oil 1 tbsp
Hard cheese 4 tbsp.

Remove the peel from one large tomato, twist the pulp in a blender, pour the resulting tomato puree into a bowl.

Add salt, pepper, minced garlic, dried basil and rosemary. We mix everything.

Pour the tomato sauce into a baking dish, add olive oil.

Cut the eggplant into circles, soak in salt water so that the dish does not taste bitter.

We cut the zucchini into circles.

We also chop the tomato and bell pepper.

Place the vegetables in a baking dish filled with sauce.

Cover the dish with foil and bake in the oven for about 25 minutes.

After that, open the foil, sprinkle the dish with grated cheese. And bake the ratatouille for another 5 minutes.

Recipe 3, step by step: ratatouille with minced meat and cheese

I have long wanted to cook ratatouille with vegetables, and to make it more satisfying, I added minced meat. Ratatouille can be served hot or cold. This is a great appetizer or light hot dish. Try it very tasty!

Eggplant - 3 pcs
Tomato - 3 pcs
Minced meat - 500 g
Onion ((small) - 1 pc.
Garlic - 2 tooth.
Hard cheese - 100 g
Butter - 50 g
Salt (to taste)
Ground black pepper (to taste)

We cut the eggplant into circles and fry in a non-stick frying pan without oil, so they do not fry, they are baked.

Add minced onion and garlic to the minced meat, salt and pepper to taste. We mix everything well. When the eggplants have cooled down a little, we put minced meat on them.

Cut the tomatoes into circles.

In a greased form, alternately lay out the eggplant with minced meat and tomato slices in a circle.

Add chopped butter.

Sprinkle the dish with grated cheese and put in a preheated oven at a temperature of 180 degrees. Bake until golden brown, about 35-40 minutes.

Eggplant ratatouille with tomatoes and minced meat is ready.

Recipe 4: Vegetable Ratatouille with Cheese and Sauce

Ratatouille is a French classic. The classic ratatouille recipe with a photo step by step in the oven is often found on the net, but in fact the French keep it a secret. This is a dish dear to them, hearty, high-calorie, real Provence. Juicy vegetables in a thick tomato sauce have a bright taste, incredible health benefits for any person, and besides, this dish looks very attractive on your table!

So, from our article you will learn how to make ratatouille. A recipe with a photo, as well as many other ratatouille recipes, you will find a few secrets of cooking this seemingly simple, but so rich in taste and usefulness dish in our article.

Ingredients for the dish:

eggplant - 1 pc.
young zucchini - 1 pc.
tomatoes - 3 pcs.
hot red pepper - ¼ pcs.
parsley greens - 2 sprigs
garlic - 1 clove
olive oil - 2 tbsp.
parmesan cheese - 30 g
salt - to taste
freshly ground black pepper - to taste

Ingredients for tomato sauce:

tomatoes - 2 pcs.
onion - ½ pc.
Bulgarian pepper - ½ pcs.
olive oil - 1 tbsp
sugar, salt, black pepper - to taste

Prepare all ingredients. It is better to take vegetables of the same size in diameter, then according to this recipe, the ratatouille dish will look beautiful and all the main ingredients will cook evenly.

Wash the eggplant and cut across into thin circles 2-3 mm thick. Sprinkle with coarse salt and leave for 20-30 minutes to remove the bitterness that is sometimes felt in eggplant and spoils the recipe for the finished dish.

Wash the zucchini (or zucchini), dry it, if the crust is hard, cut it off and cut the zucchini into the same circles as the eggplant. Wash the tomatoes too and cut into circles or semi-circles (depending on the size of the tomatoes) of a diameter similar to other vegetables.

Prepare tomato sauce for ratatouille. The recipe with photo will show you step by step how to make a hot sauce based on fresh tomatoes, but you can use canned tomatoes in their own juice and even tomato paste diluted with water instead.

Peel the onion and cut into small cubes. Wash the bell pepper, remove the seeds and cut into small cubes.

Wash the tomatoes, make a cross-shaped incision from the side of the stalk, put in boiling water for 2 minutes, remove the peeled skin and chop. You can cut them into cubes or smash them into a paste in a blender. According to this ratatouille recipe with a photo, I preferred to finely chop the tomatoes before frying with an ordinary grater, rubbing the pulp on it.

In a preheated shallow saucepan, heavy-bottomed saucepan or frying pan, pour oil, put onion, salt a little and fry until soft. Add bell pepper and sauté with onion, stirring, for about 5 minutes.

Add chopped tomato pulp, salt, sugar and pepper to taste, mix and simmer over low heat, stirring occasionally, for 10-15 minutes. At the end, you can add chopped basil or parsley to the sauce.

The liquid (tomato juice) will reduce slightly and the sauce will thicken.

Put two-thirds of the resulting tomato sauce on the bottom of a baking dish (ceramic or Teflon) (we will need the remaining sauce for ratatouille according to this recipe when serving).

Rinse the eggplants from salt and pat dry with paper towels. Lay the vegetables, alternating: a circle of tomato, a circle of eggplant, a circle of zucchini, until the entire form is filled. You can do this vertically, you can lay the vegetables horizontally overlapping in the dish (in this case they will cook faster). If you are preparing ratatouille for the winter according to this recipe, you can put vegetables in jars in the same way.

Wash the hot pepper and cut it very finely (if there are problems with the gastrointestinal tract, you can not add hot pepper to the dish). Wash the parsley, dry and chop. Peel the garlic and finely chop. Combine the ingredients and mix, spread it evenly over the vegetables. Drizzle with olive oil and season with salt.

Cover the form with parchment paper and bake the ratatouille according to the recipe with the photo in the oven for 40-50 minutes at 190-200 degrees.

Remove the ratatouille from the oven, sprinkle with cheese and let it rest for 10 minutes.

Ratatouille according to the classic recipe with a photo in the oven with cheese and tomatoes, put on a plate and serve with the remaining tomato sauce and focaccia or other aromatic bread.

Recipe 5: Chicken and Cheese Ratutouille (with photo)

Ratatouille with meat is still the same ratatouille made from vegetables, to which a little juicy and tender chicken was added. This recipe is prefabricated and is rather a free version of the original recipe. Instead of chicken, you can try making ratatouille with other meats, such as pork or beef. You can also safely experiment with spices, preparing at home such a tasty and satisfying dish as ratatouille with meat.

Eggplants are an essential attribute of any ratatouille and tomatoes, by the way, too. In addition to these vegetables, you can also add zucchini, bell peppers and even mushrooms to your ratatouille. The more ingredients, the richer and more varied the ratatouille with meat will turn out.

To make it easier for you to cook chicken ratatouille at home, we have prepared a very detailed and visual step-by-step recipe with photos. He will describe in detail and very accurately each stage of cooking, so that you can easily cope with them yourself. Spices for such ratatouille can be selected relative to vegetables and meat at the same time. Baked in the oven, ratatouille will turn out incredibly tender, fragrant and appetizing.

So, without wasting any more time, let's start cooking ratatouille with meat for dinner!

chicken fillet - 500 gr
hard cheese - 100 gr
plum oil - 50 gr
eggplant - 2 pcs
tomato - 3 pcs
garlic - 2 cloves
onion - 1 pc.
ground black pepper - to taste
spices and seasonings - to taste
salt - to taste

First of all, we thoroughly wash the chicken fillet, then dry it and pass it through a meat grinder. Peel the onion, chop very finely or chop in a blender. Do the same with garlic cloves. In a deep bowl, carefully knead the meat along with chopped onion and garlic. Wash the eggplants, then cut them into not too thin plates and, if necessary, sprinkle with salt for 5-10 minutes: this will save the vegetables from their inherent bitterness. We dry the eggplant plates, fry each in a dry frying pan on both sides for literally 1-2 minutes. We apply the prepared minced meat on the fried eggplant plates as shown in the photo.

Choose a suitable refractory baking dish. Rinse the tomatoes and cut into circles to match the eggplant. Now gradually lay out the tomatoes and eggplant with minced chicken in a circle, alternating vegetables with each other. Cut the specified amount of butter into small cubes and put on top of the vegetables in the form.

We rub hard cheese on the largest grater, sprinkle it with vegetables in a baking dish. We heat the oven to 180 degrees and send prepared vegetables with cheese and chicken into it. Bake the dish until done for 35 minutes.

We cut the finished dish into portioned pieces and serve it to the table with a side dish or as an independent dish. Ratatouille with meat baked in the oven is ready.

Recipe 6: French Ratatouille with Cheese and Zucchini

eggplant 1 piece
zucchini 1 piece
tomatoes 6 pieces
cheese 80 grams
onion 1 piece
red pepper 1 piece
garlic 3 cloves
milk 100 grams
eggs 1 piece
salt to taste
pepper to taste
ground paprika 0.5 tsp
sugar 0.5 tsp
sunflower oil 50 grams

First, prepare the tomato sauce. Finely chop the onion, fry in sunflower oil.

Cut the red pepper into cubes. Add to the onion, mix, fry.

Pour boiling water over two tomatoes, remove the skin, cut into small cubes, cut the basil, add to the onion with pepper and tomatoes.
Add salt, pepper, paprika sugar, simmer everything together for 5 minutes, stirring occasionally. Tomato sauce is ready.

Pour the sauce into a heat-resistant baking dish. Eggplant, zucchini, tomatoes cut into rings. We spread in the sauce in turn - eggplant-tomato-zucchini.

Also, between the vegetables lay out the Dutch cheese slices. Squeeze the garlic out of the garlic press. We put the dish in a preheated oven for 40 minutes. Preparing egg and milk filling. Break the egg into a bowl, salt to taste, add 100 grams of milk.
Thoroughly mix the egg-milk mixture. After 30 minutes, remove the dish from the oven and pour the egg-milk mixture.

Put another 30 minutes in the oven. After the specified time, take out, cool slightly, treat.

French ratatouille baked in the oven - zucchini, eggplant, tomatoes, fragrant Provence herbs. Very tasty!

Ratatouille is a famous French dish that is prepared from fresh vegetables with the addition of aromatic Provence herbs, olive oil and meaty tomato sauce. The homeland of the dish is Provence - a region in France. Ratatouille is very popular in Nice, where it is served in almost all restaurants and cafes. Today, ratatouille is considered one of the most sought-after vegetable dishes around the world.

700 g zucchini;
700 g eggplant;
200 g of sweet pepper;
1 kg sweet tomatoes;
400 g of onion;
2-3 medium cloves of garlic;
a ring of hot red pepper;
olive oil;
2-3 tbsp Sahara;
several sprigs of parsley;
2-3 sprigs of basil;
fresh or dried thyme;
salt, pepper to taste.

We wash the eggplants, remove the tails, cut into rings of approximately the same thickness, about 3 mm. If the vegetables are old, the skin will be very tough and will need to be removed. This will not affect the taste of the dish at all, except for the appearance.

Put in a deep bowl, sprinkle with salt and mix. Many people skip this point, which is found in almost every eggplant recipe, and in vain. Eggplants mixed with salt release juice with which bitterness disappears, and the vegetables themselves become softer and more palatable.

While the blue ones are undergoing the necessary procedure, we can do other vegetables. We clean and cut the onion.

We simmer it in a saucepan, a pan with a thick bottom and non-stick coating or in a frying pan in a small amount of olive oil.

The fire should be minimal, it is not necessary to fry. The onion needs to be translucent.

For the sauce, choose 1 ugliest tomato. We make cuts on top of it and place the tomato in a deep bowl (described in detail in the ratatouille recipe in a pan). Pour boiling water over, stand for 5-10 minutes and drain the water. We clean the skin, cut the pulp of the tomato arbitrarily.

Add to onion, stir.

We clean the Bulgarian pepper from seeds, rinse, cut into small cubes. Add to vegetables for sauce.

Salt, pepper, add hot pepper.

Mix thoroughly and simmer over low heat under a closed lid until the vegetables are soft.

At this time, cut fresh herbs: parsley, basil and thyme.

As you can see in the photo, the vegetable mass for the sauce has noticeably boiled down, and the vegetables themselves have released the juice and become very soft.

Puree the resulting mixture with a blender.

Since a lot of tomatoes are used to prepare a French dish, ratatouille when baked in the oven turns out to be sour. And sugar will help level the tomato acid, which we will add to the sauce to taste.

Remove the sauce from the heat, add the herbs and mix thoroughly. Taste and add more sugar if needed. The sauce should turn out a little sweeter, because there will be more tomatoes in the dish, the acid of which also needs to be cleaned up.

The sauce is ready. Pour about half into a baking dish.

The eggplant rings released juice. Drain it, rinse well and squeeze the eggplant.

We cut the zucchini into the same thin rings. If the fruits are young, we use them together with the peel, which contains many vitamins.

Cut the tomatoes into thin rings. Use fleshy and dense fruits so that they do not fall apart.

We lay out alternately sliced \u200b\u200brings of vegetables on a vegetable pillow, as the classic recipe with a photo provides. Even raw ratatouille looks very beautiful. Drizzle extra virgin olive oil on top, add salt and pepper.

Wrap in foil or cover the baking dish with a tight-fitting lid. Vegetables should simmer in the oven in their own juice. Bake in an oven preheated to 180 degrees for an hour and a half.

Then remove the foil.

Add garlic to the second half of the sauce, mix.

Brush with ratatouille sauce.

Return to the oven and bake for another 10 minutes, but no longer covered.

Classic ratatouille in the oven is ready. Most often it acts as an independent dish, but, in addition, it perfectly complements meat and fish. And if you serve a dish with fragrant baked eggplants, tomatoes and zucchini in a fresh baguette sauce, then you will be able to feel the real flavors of France. Enjoy your meal!

Recipe 2, classic: ratatouille in foil in the oven

I suggest you cook ratatouille according to the classic recipe. Eggplants are added to modern ratatouille, but my family does not really like them, so I always return to the original recipe for this French dish - from tomatoes, zucchini, bell peppers, onions and garlic.

Tomatoes (small) - 5 pcs.
Zucchini (medium) - 1 pc.
Bulgarian pepper - 1 pc.
Onion, young - 2 small + 1 medium
Garlic - 5-6 cloves
Olive oil - 8-9 tbsp. spoons
Provence herbs - 1 teaspoon
Fresh dill - 5-6 sprigs
Fresh parsley - 5-6 sprigs
Salt - to taste
Ground black pepper - to taste

Prepare food for ratatouille. I advise you to take the most beautiful and fresh vegetables, then ratatouille will please you very much!

Bulgarian pepper, 2 tomatoes, 2 small young onions washed and finely chopped.

Fry the chopped vegetables for the sauce in a pan with olive oil (3 tablespoons), over high heat. Then, on low heat, simmer the sauce under the lid for 10 minutes, salt and pepper. Stir vegetables occasionally.

If there is no suitable form for roasting vegetables, you can make it from foil. Pour the prepared vegetable sauce into the bottom of the mold. If desired, the sauce can be lightly pureed with a blender (which I did).

Zucchini, onion and 3 tomatoes wash and cut into circles.

Peel and chop the garlic (using a fine grater or garlic crusher). Wash greens and finely chop.

Pour olive oil into a separate bowl. Send garlic, herbs, Provencal herbs, salt, pepper there. Mix dressing well.

Preheat the oven to 180 degrees. Spread vegetable circles on the sauce overlapping, alternating zucchini, tomatoes and onions. Pour dressing over top.

Cover the top of the ratatouille with foil. Roast vegetables in a preheated oven for about 40 minutes. Then turn off the heat and let the dish “reach” in the cooling oven for 10 minutes.

Remove the foil from the finished dish, let the baked vegetables cool slightly. Ratatouille can be served as a side dish or on its own.

Enjoy your meal!

Recipe 3: Ratatouille with Cheese in the Oven (Step by Step Photos)

Today, to your attention is the world famous dish - ratatouille. The recipe with a photo step by step in the oven with cheese turns out to be the most delicious, so we will cook it. Without cheese, it will not be the same at all, but ruddy vegetables covered with a golden baked crust, soaked in a wonderful vegetable sauce - it turns out incomparably. Ratatouille is an independent dish, it is especially loved by people who watch their diet. The composition of seasonal vegetables in this dish is rich, and oddly enough, they all harmonize perfectly with each other. You can take any cheese - hard, Adyghe, suluguni, mozzarella. Ratatouille is served at the table both cold and warm, a man can add a dish of meat steak or barbecue.

eggplant - 1 pc.,
zucchini - 1 pc.,
tomatoes - 8 pcs.,
sweet pepper - 1 pc.,
garlic - 2 cloves,
vegetable oil - 30 ml.,
onion - 1 pc.,
hard cheese - 100 gr.,
salt, pepper - to taste,
sugar - ½ tbsp.

Heat the vegetable oil on the stove, throw in the chopped onion, sauté for three minutes.

In the meantime, make a quick base for the sauce by washing and peeling the tomatoes, peppers and garlic. Randomly chop vegetables, transfer to a blender bowl. Grind the vegetables on high power to get a homogeneous mass.

Transfer the tomato-pepper mixture to the pan to the onion sauté, simmer for 5-7 minutes, add sugar, salt and ground pepper in the process. Take a sample, optionally add pepper or chili sauce to the sauce. Also, if you want, the sauce can be rubbed through a sieve.

Cut eggplant, zucchini and tomatoes into slices. Eggplants are now sold in such varieties that there is even approximately no bitterness in them. But if you do not trust, sprinkle the eggplant for ten minutes with a couple of pinches of salt. Wash the eggplant afterwards.

Grease a heat-resistant form a little, then pour in the tomato sauce. Arrange vegetables on top of the sauce, alternating them with each other - zucchini, eggplant, tomato, etc.

Sprinkle the vegetables with a pinch of salt and pepper, sprinkle with hard cheese shavings. Bake at 180 degrees for 25 minutes. After serving ratatouille to the table.

Enjoy your meal!

Recipe 4: Ratatouille in the oven in vegetable filling

In the summer and autumn seasons, we have the opportunity to get enough of a variety of fruits, berries, herbs and vegetables. Store shelves buckle under the weight of various bright and beautiful products. This is the time when we can create, taste, combine, add various sauces and seasonings to vegetables. We can eat them fresh, as well as make various stews, vegetable casseroles, sautéed dishes and much more.

One such dish is ratatouille. This classic Provencal dish was originally made with zucchini, courgettes, tomatoes, peppers, onions and garlic. Later, they began to add eggplant, Provence herbs, cheese, meat and various spices to it. In ancient times, ratatouille was considered the food of poor peasants who had the opportunity to cook it in the summer (when vegetables ripened in their gardens).

Now this dish has gained worldwide popularity and in almost every restaurant or cafe you can taste baked vegetables.

Try to cook this unusual and hearty ratatouille with Adyghe cheese in vegetable filling.

Eggplant 2 pcs.
Garlic cloves 2-3 pcs.
Zucchini 2 pcs.
Provencal herbs
Tomato 2 pcs.
Bulgarian pepper 1 pc.
Adyghe cheese 150 g
Vegetable oil 50 ml
Red onion 1 pc.

Take fresh, seasonal flavored vegetables.

Peel, cut 1 tomato, pepper and onion so that it is convenient to chop with a blender.

Grind 1 tomato, pepper and onion in a blender, add 1 teaspoon of Provencal herbs to the mixture.

½ tsp salt.

Vegetable oil.

Cut into rings (1 cm in diameter) eggplant and zucchini. Salt eggplant and leave for 10-15 minutes. (so that they let the juice go).

Chop tomatoes and Adyghe cheese into strips.

Pour the tomato sauce into a baking dish.

Put vegetables and cheese alternately in a mold, salt them, pour vegetable oil.

Cover the baking dish with foil and place in the oven. Cook 35-40 minutes.

Once the vegetables are soft, remove the foil and leave them in the oven for another 20 minutes.

Serve ratatouille with tortillas or cereals.

Recipe 5, step by step: ratatouille with potatoes in the oven

Ratatouille with potatoes is one of the common options for preparing a classic French dish. The more components there are in the ratatouille, the more independent it will be. This dish is perfect as a hearty side dish for meat or fish.

The highlight of the dish will be a tart thick sauce with herbs in which our vegetables will be baked. Provencal herbs are an integral part of any classic ratatouille: they make the taste of vegetables original and rich. If you wish, you can diversify your ratatouille with potatoes and other spices and seasonings: you can make it spicier or, conversely, sweeter.

The principle of preparing any ratatouille is as follows: zucchini, eggplant, tomatoes and other vegetable components are cut into thin identical rings, and then baked together in the oven in the aforementioned tomato sauce with spices.

You will find a step-by-step recipe for preparing tender vegetables with a photo below, from which you will learn how to bake ratatouille with potatoes at home is the most delicious.

zucchini - 1 pc
eggplant - 1 pc.
tomato - 2 pcs
potatoes - 2 pcs
hard cheese - 100 gr
tomato sauce - 200 gr
olive oil - 5-6 tbsp.
Provence herbs - to taste
ground black pepper - to taste.

Let's prepare all the necessary ingredients for making a delicious and very simple ratatouille with potatoes, zucchini and eggplant.

Prepare all vegetables for further cooking. Rinse the tomatoes and cut into thin rings. We will also cut the eggplant with zucchini. We first clean the potatoes and only then cut them into thin rings to match the rest of the vegetables.

Tomato sauce can be prepared independently or purchased ready-made. Add 3 tablespoons of olive oil to the chopped tomatoes, salt and pepper to taste, add fragrant dried Provence herbs if desired. Pour the sauce into the ratatouille baking dish.

Alternately lay out each ring of vegetables in the form as shown in the photo. Alternate between eggplant, zucchini, tomatoes and potatoes.

Pour the vegetables with the remaining olive oil, salt, pepper, sprinkle with seasonings.

We heat the oven to 160 degrees, send the form with vegetables into it and bake for 40 minutes until cooked: the vegetables should become soft, but should not lose their shape.

Put portions of cooked ratatouille with potatoes on a plate.

Immediately pour the vegetables with the sauce from the mold.

Sprinkle the finished dish on top with grated cheese on the smallest grater and serve it to the table exclusively hot. Ratatouille with potatoes baked in the oven is ready!

Recipe 6: Ratatouille with minced meat, cooked in the oven

pork 300 g
chicken breast 200 g
onion 1pc - in minced meat, 1pc - in the filling
eggplant 1 pc
zucchini or zucchini 1 piece
champignon mushrooms 200 g
Bulgarian pepper 2 pcs
garlic 2 teeth
green peas 50 g
odorless vegetable oil to taste
salt to taste
water 70 ml
dried Italian herbs to taste
dried basil to taste
ground black pepper to taste
hot red pepper to taste
ground cilantro to taste
fresh cilantro to taste
sugar 1 tsp
tomato puree 300 g
carrot 1 piece

We prepare minced meat from pork, breast and onion. Add salt and spices to it

Eggplant cut into thin slices, add and leave for 30 minutes

Cut the sides off the bell peppers. Then we cut the sides into two parts across. Trimmings from bell pepper will come in handy for pouring.

Ready to fill. In vegetable oil, bring finely chopped carrots and onions to softness. Add mashed tomatoes (I take ready-made ones), water, chopped bell peppers, sugar. Add salt and spices to taste. Let's boil for a couple of minutes. Add finely chopped garlic. Turn off.

We cut the mushrooms into slices.

Zucchini is also cut into thin slices.

At the bottom of the form lay out most of the fill.

We put vegetables. We put minced meat in the form of a cutlet on the eggplant. Then we put a slice of zucchini, then a slice of champignon, then a slice of bell pepper, etc. It is advisable to lay the vegetables in the form at a slight angle (I have a form of 30 × 20 cm. It turned out to be too small for this amount of ingredients). The main thing is not to overdo it and remember that the filling and minced meat are already salted, and eggplant too.

Spread the rest of the filling, sprinkle with spices. A mixture of Italian herbs and basil are very useful here.

Bake at 180 degrees until done. Since my vegetables and meat were packed very tightly, it took 2 hours. If you take a larger form, it will take less time. And take the form higher, because. there will be a lot of juice. I watered the top several times with the released juice so that it would not dry out. We spread our a la ratatouille on a dish, pouring generously with juice, and sprinkle with fresh cilantro.

It turned out just divine! Enjoy your meal!

Recipe 7: how to cook ratatouille in the oven (with photo)

Ratatouille is a vegetable dish that gained popularity after the release of the cartoon of the same name. The main components of the recipe are eggplant, fresh tomatoes and zucchini. Vegetables are cooked in tomato sauce, due to which they soften, soak in plenty of juice and aroma.

The popular cartoon shows the author's serving of ratatouille, in which the ingredients are cut into equal circles and laid out in a circle. Today we will reproduce this method of serving and cook the sensational vegetable ratatouille in the oven - a recipe with a photo will make our task easier step by step!

eggplant - 2 pcs.;
zucchini - 1-2 pcs.;
fresh tomatoes - 3-4 pcs.;
garlic - 2-3 teeth;
vegetable oil - 5 tbsp. spoons;
a mixture of herbs (basil, thyme, etc.) - ½ teaspoon;
fresh parsley - to taste;
salt, pepper - to taste.

For sauce:

fresh tomatoes - 0.5 kg;
bulb - 1 pc.;
bell pepper - 2 pcs.;
chili pepper (optional) - ½ pcs.;
vegetable oil - 1-2 tbsp. spoons;
salt, pepper - to taste.

Let's start with the ratatouille sauce. After cutting off the stalks, as well as cleaning out all the seeds and removing the soft partitions, we place the bell peppers in the oven. We stand at a temperature of 220 degrees for about 30 minutes. When the vegetable skin begins to darken, remove the form from the oven.

Immediately put the hot peppers in a plastic bag so that they are steamed and softened.

Tomatoes are peeled. To do this, make cuts on the peel, pour the tomatoes with boiling water and leave for 5 minutes, then rinse with cold water. After such actions, the softened skin will be removed very easily.

Peeled tomatoes, cut out the stalk, chop into small cubes.

In a saucepan or small ladle, adding 1-2 tablespoons of vegetable oil, sauté finely chopped onion until soft. Next, add the tomatoes and, if desired, chopped hot chili. Simmer everything together for about 10 minutes.

Cooled sweet peppers, finely chopped, lay to the tomato mass. Sprinkle the vegetable mixture with salt, add the chopped parsley. To enhance the flavor, you can add a spoonful of tomato paste or ketchup to the sauce, but this is not necessary. We continue to keep the mixture on fire for another 5 minutes.

Zucchini, eggplant and tomatoes, washed and dried, cut into thin circles. To get rid of bitterness, sprinkle chopped eggplants with salt and leave for 10 minutes, then rinse.

Spread the prepared sauce in an even layer in a round heat-resistant form. On top, alternating, spread the vegetable slices in a circle. Sprinkle lightly with salt/pepper.

Separately, we combine vegetable oil (5 tablespoons), finely chopped garlic and a mixture of herbs. We stir.

Lubricate the vegetable platter with fragrant oil. Covered with a sheet of foil, send the form to a hot oven. Bake for about an hour, maintaining the temperature at around 180 degrees.

Then remove the sheet of foil and brown the vegetables for 30 minutes. Taking it out of the oven, we supplement the ratatouille with fresh herbs.

Serve the vegetables warm along with the tomato sauce in which they were cooked.

Ratatouille is ready in the oven! Let's start tasting a popular dish. Enjoy your meal!

Recipe 8: ratatouille in the oven at home

In today's article I will tell you how to cook classic ratatouille: a recipe with vegetables in the oven.

The classic version of the dish became popular after the release of the cartoon of the same name. This French vegetable dish is very healthy and light. His beautiful presentation will provide an amazing table.

Eggplant - 1 pc.
Tomato - 3 pcs.
Zucchini - 1 pc.
Garlic - 2 tooth
Olive oil - 2 tbsp. spoons
Salt - to taste
Pepper - to taste
Provence herbs - 2 tbsp. spoons
Tomato paste - 2 tbsp. spoons
Water - ¾ cup

To make the vegetables baked in the oven delicious, you need to buy high-quality products, fresh and fragrant.

This dish is more suitable for the summer season, when local vegetables ripen. Eggplant, small zucchini and tomatoes bought from trusted sellers, I carefully wash under running water.

I cut all the products into thin even circles. I'll start with zucchini, it is best to cook with young zucchini, it is more tender and does not need to be peeled and seeds.

I do the same with eggplant, without peeling, cut into thin slices. For cutting, a ceramic knife is ideal, which allows you to cut very thinly.

In order not to lose juice from tomatoes when cutting, I cut them not as usual along the axis, but perpendicular to it. With a fragrant and rich tomato, Ratatouille turns out to be brighter.

Now I put the cut into the baking dish. I use a round glass dish with a lid for this. I make a circle, laid out according to the domino principle, with vegetables folded alternately. First a circle of zucchini, then a tomato, then an eggplant, then another zucchini and so on. I also fill in the middle and remove all the gaps so that the vegetables lie tightly.

Now I am preparing the sauce for pouring: it includes a mixture of seasonings from Provence herbs. You can buy it ready-made or make it yourself if you have a set of dried herbs you need. It requires a mix of mint, basil, marjoram, sage, oregano, thyme, rosemary, savory.

Add tomato paste to hot water and stir well.

In the same glass add Provencal herbs, salt and pepper.

I do the following with garlic, peel it and squeeze it into a glass using a special press. Garlic will give the dish a sharpness and an appetite-stimulating aroma. I mix everything.

Pour the clarified olive oil into a glass. I buy it of high quality to keep all the nutrients and vitamins.

I pour the ingredients with the resulting sauce. It is he who brings the zest and spirit of France to the dish.

I cover the form with a lid. If you do not have a baking dish with a lid, you can cover it with plain foil.

I preheat the oven to 200 degrees and put the mold into it for an hour. After this time, remove the lid and leave in the oven for another 10 minutes. After this time, Ratatouille is ready to serve. Enjoy your meal!

Recipe 9: Ratatouille with eggplant and zucchini in the oven

Ratatouille is a wonderful French vegetable dish that is quite easy to prepare. Initially, ratatouille was prepared without eggplant and it was a common dish of poor peasants. The modern version of ratatouille includes eggplant, zucchini, tomatoes, peppers and, of course, Provence herbs - they give the dish a unique aroma and taste. The cutting and shaping of this dish is interesting. Be sure to try.

zucchini 1 pc.
eggplant 1 pc.
onion 1 pc.
Bulgarian pepper 1 pc.
tomato 2 pcs.
tomato juice 1 stack.
garlic 3 cloves
salt to taste
Provence herbs 2 tsp
vegetable oil 30 g
ground black pepper to taste

Finely chop the onion, fry in vegetable oil until light golden. Add finely chopped bell pepper, fry with onion for 3-4 minutes.

Cut one tomato and place in a blender bowl along with two cloves of garlic.

Grind everything into a puree.

Add tomato puree to onion with pepper.

Pour in tomato juice, add Provence herbs, mix. Also, add salt to taste and pepper a little. Heat the sauce over low heat for 3-4 minutes and set aside.

Cut zucchini and eggplant into thin slices.

Cut the remaining tomato into half circles, if the tomato is not too large - into circles.

Pour the tomato sauce into a fireproof saucepan or baking dish. Alternating vegetables with each other, put them tightly in a circle in the sauce.

Cover the form with foil and bake in the oven at 200 degrees for about 40 minutes. Sprinkle the finished ratatouille with chopped garlic on top and serve warm or chilled. Enjoy your meal.

Recipe 10: French ratatouille in the oven (step by step)

The history of eggplant ratatouille originates in Provence and has its roots in French cuisine. It is served hot as a separate dish. For those who like the taste spicier, I recommend adding hot red pepper. I will tell you all the subtleties of preparing the most delicious autumn eggplant ratatouille in this simple recipe with step-by-step photos taken.

2 large eggplants;
1 medium sized onion;
2 cloves of garlic;
1 teaspoon 6% balsamic vinegar;
2 tomatoes;
500 grams of Suluguni cheese
1/3 teaspoon of Provence herbs;
1/3 teaspoon dry basil;
a small pinch of salt;
1 pinch of pepper;
parsley.

We cut the onion medium-sized, pour it with balsamic vinegar and let it marinate.

We cut off the stalk of the eggplant, cut them into a fan, that is, into strips, not reaching the thin end a couple of centimeters (see photo).

Cut the tomatoes into two halves. Cut each half into half rings. Cheese is simply cut into slices.

Lubricate the heat-resistant form with a thick bottom with olive oil, spread the onion and sprinkle with basil, put the eggplant. We rub each eggplant layer with garlic, which was pressed through a press. Then, insert the tomato half rings between the eggplant strips.

The next step, we insert the pieces of cheese. Season the prepared eggplants with Provence herbs.

We put the prepared vegetables with cheese in the oven so that they are baked (t-200 ° 18/20 minutes). Sprinkle the baked dish with chopped herbs. Delicious eggplant ratatouille is ready.

Ratatouille is a traditional French cuisine recipe. A dish based on eggplant, zucchini, pepper, tomato and other vegetables, which are seasoned with Provencal herbs and then baked or fried. The recipe is distributed in many countries of the world. Ratatouille can surprise your guests, because this dish turns out to be very tasty. Classic Ratatouille is suitable for vegetarians, as well as people who are on diets. It's incredibly tasty and very healthy.

Consider two traditional recipes from French cuisine, cooked with vegetables and meat. You will see that Ratatouille is easy to prepare and definitely worth a try.

To begin with, consider the recipe for the classic Ratatouille, which is suitable for vegetarians and diet food, and in general is a very healthy dish.

Ingredients

Ratatouille Ingredients Required for the Recipe:

large eggplant;
vegetable marrow;
large tomato;
Green pepper;
Red pepper;
two cloves of garlic;
olive oil;
salt;
parsley;
Provence herbs (Oregano, rosemary, thyme, basil, marjoram…).

Cooking recipe step by step

As a rule, the recipe says that to prepare Ratatouille, vegetables must be cut into slices to serve the dish in slices, either in the form of a spiral, or in layers, which makes it visually very attractive, in shape and in contrast of colors. Ratatouille can be made in several ways, in the oven, in a saucepan, in a pan, making vegetables separately. All methods are considered traditional. Consider one cooking method that will allow you to create Ratatouille, in circles.

1. First, cut the ingredients into circles of the same thickness, trying not to damage the vegetables. Let's start with eggplant. It must be thoroughly washed and peeled. Then cut into circles one centimeter thick, which is ideal for baking. Then place in cold water for 15-20 minutes to remove all bitterness. At this time, prepare the following ingredients.

2. Do the same with the zucchini. After washing well, remove the stalks and cut into circles of the same thickness as the eggplant.

3. My pepper, remove the stalks, peel the seeds and cut into circles one centimeter. Be careful when cutting peppers so as not to damage the vegetable and, as a result, not to spoil Ratatouille.

4. Also wash the tomato and cut into 1 centimeter circles. Here are the vegetables that we need to cut into slices.

5. Peel the garlic and cut two cloves into small pieces or press in the garlic press.

6. Then turn on the oven and set it to 180 degrees. We grease the bottom of the baking sheet with olive oil, and vegetables will be laid out on it in a spiral, for example, eggplants, red peppers first, after zucchini, green peppers and tomatoes.

7. Mix Provencal herbs, garlic, a little salt and parsley with olive oil. All vegetables must be lubricated with this sauce. Vegetables can be laid out in any order and location.

8. We put our Ratatouille in the oven for 35-45 minutes. As a result, vegetables should be soft and slightly fried. After the time has elapsed, you need to check them for readiness.

Ratatouille can be served hot or cold as a main dish, or served as a side dish. However, more often Ratatouille is allowed to brew so that it is well saturated with herbs and oil. The dish keeps well in the refrigerator for several days.

meat ratatouille recipe

This recipe differs from the classic recipe in that it is more satisfying and high-calorie than the classic Ratatouille. However, it all depends on the meat you take. If it is chicken, then the dish will bake faster and be very tender.

Ingredients

Ingredients for Ratatouille with meat, which the recipe indicates:

two medium eggplants;
a couple of medium zucchini;
3 large tomatoes;
three cloves of garlic;
Green pepper;
Red pepper;
400 grams of chicken fillet or pork (you can immediately buy minced meat or make it yourself);
olive oil;
salt;
ground black pepper;
Provencal herbs;
parsley.

The recipe for cooking Ratatouille with meat (with minced meat) step by step

If you have already tried to cook the classic Ratatouille, the recipe of which is described above, then this method will not be difficult to do. If not, don’t worry, follow the instructions and in an hour your house will be filled with an aroma that will salivate and all the neighbors will run away, because the classic Ratatouille is less fragrant and tasty due to the fact that it contains only vegetables.

1. First of all, carefully wash all the vegetables and clean them from the stalks, and the pepper from the seeds.

2. As you already remember, the eggplant must be cut first and dipped in water for 15 minutes to remove bitterness. Now we cut vegetables a little thinner than last time. It's thinner than a centimeter. Classic Ratatouille is different from what this recipe suggests.

4. Cut the zucchini into circles of the same thickness as the eggplant.

5. Peel the seeds from the pepper and also cut into circles less than a centimeter. Be careful when cutting the pepper so as not to damage the vegetable.

6. Also wash the tomatoes and cut into slices.

7. We are preparing a gas station. Pour olive oil, finely chopped (or crushed in a garlic maker) garlic, salt, ground black pepper, Provencal herbs and parsley into a container and grind thoroughly.

8. We heat the oven to 180 degrees. Pour the onion and tomato roast onto a baking sheet and lay out the vegetables in this order:

eggplant first;
red pepper, after zucchini;
green peppers and tomatoes.

Next, we roll our minced meat into small balls (previously a little salted and peppered) and make circles from them with a diameter approximately like our vegetables. Then place the meat next after the tomato. In this order, laying out the vegetables, we form a spiral.

After the formation of a spiral, pour our fragrant dressing over the dish and send it to the oven at 45-50 degrees until cooked.

This recipe can be played up in your own way. Once you've made Ratatouille a few times, you'll start experimenting with possible ingredients.

You can put champignons instead of zucchini zucchini, meat can also be changed to pork, veal or even bacon. At the end of cooking, you can sprinkle the dish with grated cheese, this will give an exquisite taste, and will certainly remain a favorite experiment.

Ratatouille can be cooked both in the oven and in a slow cooker and in a pan - the recipe does not limit this! No matter how you cook it, Ratatouille - it will be tasty and healthy!

Classic Ratatouille, like Ratatouille with meat, will not leave indifferent even the most inveterate gourmet! Enjoy your meal!

I saw this recipe online and immediately wanted to make it. I really like Turkish cuisine, they simply cannot have something tasteless))).

This dish can be attributed to both main and side dishes, it is absolutely self-sufficient. Before baking, unlike the Italian recipe, all vegetables are fried in a small amount of oil, almost in a dry frying pan. Roasting can also be done on a grill pan, completely without oil. It is after roasting that the dish acquires a special, complete taste.

Advocates of a healthy lifestyle will say their "phi", but I can answer this one thing: sometimes you can afford any excess, if it does not become chronic and if there is moderation in everything.

To prepare the dish "Ratatouille" in Turkish, we will take the following products. The amount of ingredients is completely variable and depends on the size of the vegetables and your shape.

Eggplant, zucchini, potatoes, wash and cut into slices of 0.5 cm thick. Remove seeds from peppers and cut into squares.

In a non-stick frying pan, fry the potato slices in a little oil until lightly browned. Then remove them on a paper towel to absorb excess oil.

Do the same with eggplant. If you have a variety that is bitter, then salt them in advance, soak for 15 minutes, drain the bitter juice, rinse under running water and dry. Don't add too much oil to the pan, the eggplant should just set.

Fry the zucchini slices. Lay out on a napkin.

Fry the pepper squares.

All vegetables are fried and ready for further action.

Combine beef or mixed minced meat with onions, herbs, spices and salt. I punched the onion in a blender so that it does not stand out in cutlets. You can add a clove of garlic for flavor. According to the recipe, an egg is added to the minced meat, but I considered it superfluous, the cutlets already keep their shape perfectly, and the egg will only become harder.

Mix the minced meat well and with wet hands form small round cutlets. Fry all the cutlets in a pan in the same oil in which the vegetables were fried. If needed, add more vegetable oil.

It is not necessary to bring the cutlets to full readiness.

Put the vegetables in a mold, alternating with cutlets, as shown in the photo. For example, eggplant, zucchini, potatoes, peppers, cutlets, etc. To give the dish brightness, I added pieces of red frozen pepper, purely for beauty)).

Mix tomato paste with boiled water, add salt, sugar, hot pepper, garlic and stir. Taste it, tomato filling should completely suit your taste. I have tomato paste for storage in the refrigerator is poured with vegetable oil, so the oil is visible in the photo.

Pour the tomato sauce into the form with vegetables, cover the form with foil and place in the oven preheated to 220 degrees. Bake Turkish ratatouille under foil for the first 15 minutes. Then remove the foil and bake for another 15 minutes at 180 degrees, until golden brown.

Here is the result. Turkish ratatouille is ready. A very juicy dish.

Serve immediately. Enjoy!

It is convenient to bake Ratatouille in a thick-walled rectangular ceramic form. The thickness of eggplants and zucchini should not exceed the height of the sides of the selected shape.

A small piece of beef is twisted in a meat grinder or chopped with a blender at maximum speed.

Steamed rice with long grains is boiled in salted water until half cooked.

Steamed rice grains retain their shape during any type of heat treatment. Rice is combined with minced meat.

Add ground black pepper and a pinch of salt.

They make flat meatballs. When choosing the size of the cakes, they are guided by the thickness of the eggplant.

Vegetable circles and cakes of minced meat and rice should be the same diameter.

Minced meatballs are fried in vegetable oil. Each side is fried for just a few seconds, so that a dark crust appears. Zucchini and eggplant are peeled and cut into slices. Vegetables are not salted.

Sliced vegetables are alternately placed in a frying pan with heated oil, fried over medium heat for 5-10 seconds.

Circles of zucchini and eggplant, minced meat cakes are laid out in the form.

Bulgarian pepper is cut into rings, these rings are laid out on top of vegetables.

Grate large tomatoes, chop the onion. Sweet pepper rings that do not fit into the mold are cut into cubes. Salted tomato-onion dressing.

Pour vegetable ratatouille with minced meat with tomato dressing.

The form is covered with foil.

Bake ratatouille in the oven for 40-60 minutes, at a temperature of 200 degrees.

According to the recipe, ratatouille with minced meat is served hot.

The dish is transferred to portioned plates with a spatula, so as not to violate the integrity of the layers, decorated with basil and lettuce leaves.