Ratatouille, this delicious (summer) vegetable dish of French origin, is tasty and healthy and easy to make. There are plenty of variations, some include tomato sauce, some béchamel sauce, some are cooked in a pan on a stove, some in the oven. This is my take.
PREP TIME 20 MIN COOK TIME 45- 50 MIN
INGREDIENTS FOR 5-6
- 2 small eggplants
- 2 peppers, one yellow and one red
- 3 zucchini
- 4 potatoes
- 3 red onions
- 4 tomatoes
- extra virgin olive oil
- handful of bread crumbs
- handful of grated Parmigiano
- basil and parsley, chopped
- Pre-heat oven to 190 C.
- Wash, pat dry and cut all the veggies into rounds, about 1/2 cm wide and peppers into chunks approximately the size of the veggie rounds. I used new potatoes so left them unpeeled.
- Line a baking dish with a sheet f baking paper, drizzle some oil and place all the sliced veggies in the dish in rows or in a circular pattern in an upright position. Sprinkle salt and pepper on the veggies.
4. Add now the breadcrumbs, grated Parmigiano and chopped herbs and drizzle some oil on top.
5. Bake for about 40-50 minutes depending on your oven and on the size of your veggies.
BUON APPETITO!