Ratatouille – a traditional French-style vegetable dish from eggplant, zucchini and pepper. The first recipe for ratatouille is found in the cookbook of the 18th century. It was originally a dish of the poor. peasants who cooked in the summer. The original recipe included zucchini, tomatoes, peppers, onions and garlic. In this recipe, vegetables for ratatouille are not stewed, as is usually done, but fried on a grill that gives the dish a new flavor. Share with friends: 
Time: 33 minutes Complexity: Medium Servings: 4-6 The recipes use volumetric containers with a volume of: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 2 zucchini, cut into 4 pieces along
- 2 yellow zucchini, cut into 4 pieces along
- 2 eggplant, cut in half lengthwise
- 2 red bell peppers, cut the stem, remove the seeds and cut into 4 parts
- 2 yellow bell peppers, cut the stem, remove the seeds and cut into 4 parts
- 2 heads of red onion, cut into 4 parts
- 550 ml. cherry tomatoes
- 1/2 tbsp. olive oil, plus 2 tbsp. l
- 4 garlic cloves, finely chopped
- 2 tbsp. l finely chopped fresh oregano leaves
- 1/4 Art. finely chopped parsley leaves
Recipes with similar ingredients: zucchini, yellow zucchini, eggplant, sweet pepper, red onion, cherry tomatoes, garlic, oregano, parsley
Recipe preparation:
- Preheat the grill to a moderate to high temperature.
- Place chopped vegetables and tomatoes in a large shallow baking dish, add 1/2 tbsp. olive oil and good mix. Season with salt and pepper to taste. Shift vegetables on the grill and cook for 5-6 minutes, once turning the vegetables in the middle cooking process. Remove the tomatoes, cover the grill and cook the remaining vegetables for another 2 minutes or until almost ready. Carry over chop vegetables and chop coarsely (leave tomatoes whole). Put chopped vegetables and tomatoes in a large bowl, add 2 tbsp. l olive oil, garlic, oregano and parsley and season with salt and pepper to taste. Serve ratatouille room temperature.
