Recipe for ratatouille
The beautiful French vegetarian dish ratatouille baked in the oven.
The recipe comes from my site: Mandekogebogen.dk.
France offers many interesting recipes and culinary worlds, and many modern techniques, approaches, and core principles originate from the old masters at the top French restaurants.
If you take a trip to Provence, you can’t avoid coming across the simple, ‘rustic’ dish Ratatouille.
It’s an extremely simple dish in terms of ingredients—and yes, you can also make it quickly, easily, and without much fuss.
But if it’s to be done properly, the appearance and structure must also follow suit!
We’re talking layers upon layers of crispy, juicy vegetables on a bed of well-seasoned tomato sauce.
A simple and beautiful dish that requires patience and a sharp mandoline slicer!
Ratatouille
Ingredients
- 2 cans Chopped Tomatoes
- 1 pcs. Red Onion
- 2 cloves Garlic
- 1 handful Basil
- 7 gram Honey
- 6 gram Salt
- 1 pcs. Eggplant
- 4 pcs. Tomato
- 1 pcs. Zucchini
- 2 pcs. Bell Pepper
- 2 gram Fresh thyme
- 40 gram Parmesan Grated
Instructions
- Blend chopped tomatoes, onions, garlic, and basil together and bring to a boil.
- Add honey, salt, and pepper and let it simmer for 5-10 minutes on low heat.
- Meanwhile, cut the vegetables into thin slices.
- Spread the tomato sauce in a pan, a roasting dish, or similar, so it covers the bottom.
- Place the slices alternately along the sides of the pan and work inward.
- When the entire dish is filled, sprinkle with fresh thyme and cheese and bake at 200 degrees Celsius (392 degrees Fahrenheit) for about 25-30 minutes.