Ratatouille is a French specialty, a combination of several types of vegetables and spices specifically cut and arranged in a circle. It's very similar to our turlitava  except this dish has more fancier name :) It dates back to the 18th century and has undergone several versions over the years. I adapted the recipe to my taste and I was delighted. In many preparations the vegetables were first fried and then arranged in the baking tray, I skipped the frying so to keep the healthy base of the dish.

For a baking tray 24 cm


  • 1 large zucchini
  • 1 large tomato
  • 1 large onion
  • 2 large peppers
  • 2 large carrots
  • 1 eggplant (I did not have and did not put, and it is desirable)
  • 200 ml tomato puree
  • 2-3 cloves of garlic
  • 5-6 tablespoons olive oil
  • spices: basil, oregano, dried parsley, vegeta, black pepper


  1. First, wash well all the vegetables and cut into circles about 5 mm thick.
  2. Put the tomato sauce directly in the baking tray, add 2-3 tablespoons of oil, a little vegeta, chopped garlic and spices. Mix.
  3.  Arrange the vegetable circles on the tomato sauce, it is desirable to have approximately the same sized vegetable circles (mine weren't same sized). Put 2-3 tablespoons of oil and a little salt on top.
  4. Bake at 190 C degrees (370 F) for about 1 hour and 15 minutes.
  5. Combine with white cheese and fresh bread.