Ratatouille according to this recipe is prepared in the form of a salad of fried on grilled vegetables. It’s very summertime, the dish is filled additional pleasant aromas, and with this method of processing vegetables retain their bright colors. But besides the street grill, their You can fry in a grill pan. Circular eggplant pre-soaked in salt water to get out of it bitterness, and then fried with mugs of tomatoes, zucchini, onions and sweet pepper until golden brown. For a spectacular presentation, put slices of cooked vegetables on serving plates in alternating colorful circles and sprinkle with fresh basil. For dressing a delicious salad just sprinkle it with red wine vinegar. Nutritional value of one serving: (4 total) Calories 150, total fats 11 g., saturated fats g., proteins 4 g., carbohydrates 12 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with друзьями: 
Time: 40 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 small eggplant
- 3 medium tomatoes
- 1 medium zucchini
- 1 medium sweet red pepper
- 1 small red onion
- 3 tbsp. l olive oil
- 1 tbsp. l + 2 tsp red wine vinegar
- 0.5 tbsp. finely chopped fresh basil leaves
Recipes with similar ingredients: eggplant, tomato, zucchini, pepper sweet, red onion, wine vinegar, basil
Recipe preparation:
- Cut the eggplant into 1 cm thick mugs. Soak them in a bowl with slightly salted water for 15-20 minutes; drain and squeeze with eggplant excess fluid.
- Meanwhile, cut the tomatoes and zucchini into thick circles 1 see Peel the sweet pepper from the seeds and chop with onion rings 1 cm thick.
- Heat the grill or grill pan to moderate heat. Lubricate the vegetables on both sides with olive oil and sprinkle with 0.5 tsp. salt and black pepper to taste. Grill (if necessary) in several batches), turning, until soft and crispy marks from the grate, about 6 minutes for tomatoes, 7-8 minutes for sweet pepper, onion and zucchini and about 10 minutes for eggplant. Cool the vegetables.
- Sprinkle all the vegetables with vinegar. Spread the zucchini evenly and eggplant on plates, placing them slightly overlapping in a circle. Top with pepper, tomato and onion. Sprinkle with basil.
