2 vegan recipes to try to diversify the classic version

It’s a crazy idea to teach you how to make a homemade ratatouille! We take this responsibility because there is always something to clarify, improve, refine to make a meal, even if it is famous. It’s not rocket science to share more opinions and experiences to expand the reach, as they say. This classic of the national cuisine will not lose much if you add a pinch here and there, but you keep the main ingredients. Curious to find out? Follow us !

how to make ratatouille eggplant zucchini tomatoes onion garlic spices

Meat varieties are excluded because the ratatouille is frankly vegan. You can prepare it even in winter with frozen aubergine, courgette stored in the fridge and sun-dried tomatoes. It would be curious for French speakers who are not too used to French cuisine to know how to make a homemade ratatouille. You may be surprised to read that this classic dish exists in other countries under other versions and names.

Created as a Provençal and more specifically Nice specialty, ratatouille has been transformed into caponata in Sicily, i samfaina in Catalonia, i tumbled in Majorca, i chichoumeille in Languedoc. She even crosses borders and in Spain she is called pistolin Hungary lessin Bulgaria and Romania giveci. If you include potatoes, it becomes the Greek version briami. So to your notebooks and your aprons!

To make a ratatouille is to give a colorful aspect to a dish

how to make a ratatouille traditional tasty dish vegetables arranged colorful appearance

This vegan ratatouille recipe teaches you how to make a traditional French country dish that is both beautiful and delicious, perfect for dinner parties! The way the vegetables are arranged gives this tasty dish a colorful expression, but also ensures that you find different flavors in every bite. This vegan ratatouille variation is best served alone or with bread to soak up every last drop of sauce.

Ingredients to include

  • 1 cup crushed tomatoes
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon apple cider vinegar
  • 1 teaspoon minced garlic
  • 1 tablespoon fresh basil, sliced, approx. 3-4 large leaves, plus more for garnish
  • 1 tsp Herbes de Provence spice mix
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon chili powder
  • 1 sweet or medium red onion, sliced
  • 1 large zucchini, sliced, approx. 1½ cups sliced
  • 1 large Japanese aubergine, sliced, approx. 3 cups sliced
  • 3 large Roma tomatoes, sliced, approx. 3 cups sliced

how to make homemade ratatouille add oil vinegar stir in garlic basil provence herbs

1. Preheat the oven to 180°C. Lightly grease a 15 x 24 cm baking dish and set aside.

2. Combine the crushed tomatoes, oil and vinegar in a medium bowl. Stir in the garlic, basil, Herbes de Provence, salt, pepper and chili powder.

3.Pour the tomato mixture into the prepared baking dish and spread it into an even layer in the bottom of the pan.

4. Alternate the vegetable slices (eg onion, zucchini, aubergine, tomato and repeat) and place them on their side in the pan, leaning against the edge of the pan. Repeat until you have made a few rows of vegetables and you have filled the pan with all the slices.

5. If necessary, spray or brush the exposed tops of the vegetables with oil to promote browning in the oven. It’s more for looks, so feel free to skip this step if you want.

6.Bake in the oven for about an hour, until the tomato sauce at the bottom is bubbling and the vegetables are tender.

It would be best to garnish with extra chopped fresh basil before serving (optional). Serve hot or cold.

make a Disney variant ratatouille serve crusty bread bite brown rice couscous pasta

It’s fun, no! How to make a Disney ratatouille should be fun! Long, narrow vegetables work best. Serving with crusty bread or on a bed of brown rice, couscous or pasta is a good idea.

Ingredients to get:

  • 1 can 170 – 200 g tomato paste
  • ½ onion, chopped
  • ¼ cup minced garlic
  • ¾ cup water
  • 4 tablespoons olive oil, divided
  • salt and ground black pepper to taste
  • 1 small aubergine, trimmed and cut into very thin slices
  • 1 zucchini, trimmed and very thinly sliced
  • 1 yellow squash, trimmed and very thinly sliced
  • 1 red pepper, washed and cut into very thin slices
  • 1 yellow pepper, washed and cut into very thin slices
  • 1 teaspoon fresh thyme leaves, or to taste
  • 3 tablespoons of mascarpone cheese

Prepare in 5 easy steps

make a good ratatouille arrange slices alternately eggplant zucchini yellow squash red pepper yellow pepper

1. Preheat the oven to 190 degrees C.

2. Spread the tomato puree on the bottom of a 25 cm square baking pan. Sprinkle with onion and garlic. Stir in water and 1 tablespoon olive oil until well combined. Season to taste with salt and pepper.

3. Place slices of eggplant, zucchini, yellow squash, red pepper and yellow pepper alternately, starting at the outer edge of the dish and working towards the center. Overlap the slices slightly to show the colors.

4. Drizzle the vegetables with the remaining 3 tablespoons of olive oil

5. Season to taste with salt and pepper. Sprinkle with thyme leaves. Cover the vegetables with a piece of baking paper cut to fit inside.

6.Bake in a preheated oven until the vegetables are roasted and tender, approximately 45 minutes. Serve with dollops of mascarpone cheese.

Eggplant and Parmesan lasagne, au gratin dauphinois or ratatouille! You tell us which dish you fell in love with.

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