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Baked French Ratatouille recipe

Baked French Ratatouille recipe

Baked French Ratatouille, a classic dish that needs no introduction.

Have you seen the movie Ratatouille? It was brilliant, I loved it! Yeah, l know, it’s for kids, but l love these kind of movies. Not that the dish was not known enough, but l think that the movie really spread its fame all over the world. French people can’t have enough of it, and there’s no surprise, it’s a great combination of delicious vegetables. And that’s why l love Autumn, the season of colourful veggies.

Now, there are lots of variations of Ratatouille. The dish can be cooked as a stew, or you can sautée the vegetables separately before popping them in the oven. The most commonly used vegetables are tomatoes, aubergines (eggplant), peppers, onions, garlic, but courgettes (zucchini), squash or others can be used.  And then, let’s not forget about the herbs, they really give this recipe the aroma we love. Feel free to use Herbes de Provence, basil, thyme, parsley or anything you like.

Baked French Ratatouille recipe

Baked French Ratatouille recipe

The French dish Ratatouille can be enjoyed as a meal of its own, or as a side dish to a lovely roast. I chopped the baked vegetables finely and combined them with pasta, my little one loved it. She rarely finishes everything on her plate, but this time she did. That really says how tasty this dish actually is. So, why not give it a try?

Baked French Ratatouille recipe

Baked French Ratatouille recipe

Baked French Ratatouille recipe

 

Baked French Ratatouille recipe
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Baked French Ratatouille

Baked French Ratatouille, a classic dish that needs no introduction.

Course: Side Dish
Cuisine: French
Author: Daniela Anderson
Ingredients
  • 250 g tomato passata
  • 2 garlic cloves
  • 1 small onion
  • 1 tsp Herbes de Provence
  • 1 aubergine (eggplant)
  • 1 large red onion
  • 1 courgette (zucchini)
  • 2 tomatoes
  • 1 tbsp garlic-infused olive oil
  • 1 tsp dried basil
  • fresh basil to garnish
  • salt and pepper to taste
Instructions
  1. Mince the garlic cloves and chop the yellow onion finely.

  2. Mix them with the tomato passata and add the Herbes de Provence.

  3. Spread the mixture over the bottom of an oven-proof dish.

  4. Finely slice the aubergine, red onion, courgette and tomatoes and arrange them alternating a slice of aubergine, one of tomato, one of courgette and one of red onion.

  5. Drizzle over the garlic-infused olive oil, sprinkle some dried basil and season well with salt and pepper.

  6. Cover the dish with foil and bake in the oven at 200 degrees C until the vegetables are tender.

  7. Remove the foil and bake for a further 10-15 minutes so that the vegetables can get a lovely brownish colour, but careful not to burn them if left for too long in the oven.

  8. Garnish with fresh basil.

 

Baked French Ratatouille recipe

Baked French Ratatouille recipe

 

Baked French Ratatouille recipe

Baked French Ratatouille recipe

Baked French Ratatouille recipe

Baked French Ratatouille recipe

 

 

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