Oven Baked Ratatouille Tian, a delightful French dish that is vegan, gluten free, and so healthy. Bonus point, it it a favourite with kids, and that says all about how delicious this is.
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.
What is Ratatouille
Ratatouille is a traditional French stewed vegetable dish that can be enjoyed as a main meal or a side dish. 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 to finish the dish off. 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. Either dried or fresh, they are great to bring more flavour and a nice earthy kick.
While this nicely arranged variation is actually called Ratatouille Tian, the traditional Ratatouille is more like a stew, and not that fancy looking. The taste is great, by all means, but arranging it nicely makes it even more appealing.
HOW TO MAKE VEGETABLE RATATOUILLE TIAN
If you want to go for the nicely arranged ratatouille, a few simple ingredients is all we need. And a few herbs, for a bit of extra goodness.
- chop the yellow onion finely, mince the garlic, and combine them with the tomato passata, adding seasoning and herbs to taste
- spread the mixture over the bottom of an oven-proof dish
- finely slice the aubergine (eggplant), tomatoes, red onion and courgettes (zucchini), and arrange them in the dish, alternating between one slice of eggplant, one od tomato, one zucchini, and one onion, until we use the vegetables up
- drizzle over the olive oil, and season with salt, pepper and dried basil
- cover the dish with a kitchen foil, and bake for 30 minutes, then remove the foil and bake for a further 10-15 minutes untilt he vegetables are tender
If you have leftover ratatouille, you can finely chop the veggies up and add them to cooked pasta instead of your good old tomato sauce. You can a lovely light dish with rich French flavours.
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Oven Baked Ratatouille Tian, a delightful French dish that is vegan, gluten free, and so healthy. Bonus point, it it a favourite with kids, and that says all about how delicious this is.
- 250 g tomato passata ( about one cup)
- 2 garlic cloves
- 1 small onion
- 1 tsp Herbs 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
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Mince the garlic cloves and chop the yellow onion finely.
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Mix them with the tomato passata and add the Herbs de Provence.
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Spread the mixture over the bottom of an oven-proof dish.
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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.
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Drizzle over the garlic-infused olive oil, sprinkle some dried basil and season well with salt and pepper.
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Cover the dish with foil and bake in the oven at 200 degrees C (390 Fahrenheit) for about 30 minutes or until the vegetables are tender.
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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.
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Garnish with fresh basil.
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