Ingredients
| Eggplant — 1 piece | |
| Zucchini — 1 piece | |
| Tomatoes — 2 pcs | |
| Sweet Bulgarian pepper — 1 piece | |
| Vegetable oil — 50 ml | |
| Tomato juice — 200 ml | |
| Onion — 1 head | |
| Garlic — 3-4 cloves | |
| Salt — to taste | |
| Ground pepper — to taste | |
| Favorite spices — to taste | |
| Parsley — a few twigs |
A simple and very tasty vegetarian dish is Ratatouille.
How to cook Baked vegetables — Ratatouille
There are a lot of options for cooking Ratatouille. This recipe looks creative and tastes good. A bright, delicious and very fragrant dish of baked vegetables in summer.
Step-by-step recipe
| 1. |
We cut zucchini, eggplant and tomatoes into plates, the width of the whole vegetable. You will get colorful circles. |
| 2. |
We put in a fireproof dish alternating a plate of eggplant, then tomato, then zucchini, and again in order. |
| 3. |
Everything is salted and peppered. |
| 4. |
Finely chop the onion and garlic and fry in vegetable oil until light golden brown in a frying pan. After throwing finely chopped pepper, fry with onions for about three minutes. |
| 5. |
Add the tomato juice and bring to a boil. Salt to taste. You can add your favorite spices. We shift the vegetable mass (roast) on top of the stacked vegetables, cover the mold with a lid and put it to bake in the oven, preheated to 180 C for 1-1.5 hours. Then open the lid and cook for another 30 minutes. |
| 6. |
After putting it on a plate, we randomly send parsley greens. Bon appetit 🙂 |
