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
Ingredients:
- 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
Preparation:
- First, wash well all the vegetables and cut into circles about 5 mm thick.
- Put the tomato sauce directly in the baking tray, add 2-3 tablespoons of oil, a little vegeta, chopped garlic and spices. Mix.
- 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.
- Bake at 190 C degrees (370 F) for about 1 hour and 15 minutes.
- Combine with white cheese and fresh bread.
