Ratatouille is a traditional French dish of stewed vegetables. It usually includes zucchini, eggplant, tomatoes, peppers and onions. The vegetables are cut into circles and laid out in a baking dish, alternating between them. Then they are seasoned with spices, herbs and garlic, poured with tomato sauce and baked until ready.
Ratatouille with zucchini turns out especially tender and juicy
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Zucchini gives the dish extra softness and sweetness. To make the flavor more intense, you can add Provencal herbs, basil or rosemary.
Ingredients:
- Zucchini – 1 pc;
- Eggplant – 1 piece;
- Tomatoes – 4 pcs;
- Sour cream – 4 tbsp;
- Salt – ½ tsp;
- Garlic – 2 cloves;
- Dill – 15 g;
- Vegetable oil – 1 tbsp;
- Cheese – 50 g.
Preparation of ratatouille with zucchini:
Cut zucchini, eggplant, tomato into round plates with a thickness of 8 mm. Mix sour cream and salt in a bowl, rub garlic cloves in it.
Chop dill, add to the sour cream and mix. Lubricate each slice of zucchini, eggplant and tomato with sour cream mixture, overlap in a circle on the bottom of the mold for baking.
Preliminary form is greased with vegetable oil. In the center also lay overlapped vegetable circles smeared with sour cream in a circle.
Smear the top of the ratatouille with sour cream mixture. Bake the dish at 180 degrees for 50 minutes. Grate cheese, after cooking sprinkle it on the top of ratatouille.
Send the dish for another 5 minutes in the oven. This is a great dish for dinner or lunch without meat.
