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    Name of The Recipe: Ratatouille Photo of The Recipe

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    Precious Maquiling
    Ratatouille is a traditional French dish from Provence made by layering shallow-fried vegetables in a casserole dish and baking. The vegetables typically include eggplant, tomatoes, squash, and zucchini. There is debate around whether the vegetables need pre-cooking. It can be served as a side dish, appetizer, or main course and pairs well with red wine and bread. This recipe slices and layers the vegetables in a pan over a tomato sauce before covering with herb seasoning and baking.

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    Name of The Recipe: Ratatouille Photo of The Recipe

    Uploaded by

    Precious Maquiling
    75 views2 pages
    Ratatouille is a traditional French dish from Provence made by layering shallow-fried vegetables in a casserole dish and baking. The vegetables typically include eggplant, tomatoes, squash, and zucchini. There is debate around whether the vegetables need pre-cooking. It can be served as a side dish, appetizer, or main course and pairs well with red wine and bread. This recipe slices and layers the vegetables in a pan over a tomato sauce before covering with herb seasoning and baking.

    Original Description:

    Iconic dish in French Cuisine

    Original Title

    French Cuisine

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    Ratatouille is a traditional French dish from Provence made by layering shallow-fried vegetables in a casserole dish and baking. The vegetables typically include eggplant, tomatoes, squash, and zucchini. There is debate around whether the vegetables need pre-cooking. It can be served as a side dish, appetizer, or main course and pairs well with red wine and bread. This recipe slices and layers the vegetables in a pan over a tomato sauce before covering with herb seasoning and baking.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    75 views2 pages

    Name of The Recipe: Ratatouille Photo of The Recipe

    Uploaded by

    Precious Maquiling
    Ratatouille is a traditional French dish from Provence made by layering shallow-fried vegetables in a casserole dish and baking. The vegetables typically include eggplant, tomatoes, squash, and zucchini. There is debate around whether the vegetables need pre-cooking. It can be served as a side dish, appetizer, or main course and pairs well with red wine and bread. This recipe slices and layers the vegetables in a pan over a tomato sauce before covering with herb seasoning and baking.

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    © All Rights Reserved
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    Name of the Recipe: Ratatouille

    Photo of the Recipe:

    Brief Description of Recipe:


    Not just a lovable cartoon about a friendly rat, ratatouille is also one of France’s most
    iconic dishes. From Provence, the dish sees vegetables shallow-fried and then layered
    in a casserole dish before being baked in an oven. French chefs have been debating
    whether the vegetables need cooking beforehand for centuries, but however you
    prepare it, the results are still great. This traditional peasant dish can be a side dish,
    appetizer, or a main course, and tastes great with red wine and fresh, crusty bread.

    Recipe Name: Ratatouille


    Servings: 8 servings
    INGREDIENTS QTY UNIT
    Eggplants 2 pieces
    Roma tomatoes 6 pieces
    Yellow squashes 2 pieces
    Zucchinis 2 pieces
    olive oil 6 Tablespoon
    onion, diced 1 pieces
    cloves garlic, minced 4 pieces
    garlic, minced 1 Teaspoon
    red bell pepper, diced 1 pieces
    yellow bell pepper, diced 1 pieces
    can of crushed tomatoes 28 Ounces
    chopped fresh basil 4 Tablespoon
    Salt To taste pieces
    Pepper To taste pieces
    Chopped fresh parsley 2 Tablespoon
    fresh thyme 2 Teaspoon
    Procedures:

    1. Preheat the oven for 375˚F (190˚C).


    2. Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch
    (1-mm) rounds, then set aside.
    3. Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over
    medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10
    minutes. Season with salt and pepper, then add the crushed tomatoes. Stir
    until the ingredients are fully incorporated. Remove from heat, then add the
    basil. Stir once more, then smooth the surface of the sauce with a spatula.
    4. Arrange the sliced veggies in alternating patterns, (for example, eggplant,
    tomato, squash, zucchini) on top of the sauce from the outer edge to the
    middle of the pan. Season with salt and pepper.\
    5. Make the herb seasoning: In a small bowl, mix together the basil, garlic,
    parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the
    vegetables.
    6. Cover the pan with foil and bake for 40 minutes. Uncover, then bake for
    another 20 minutes, until the vegetables are softened.
    7. Serve while hot as a main dish or side. The ratatouille is also excellent the next
    day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or
    simply microwave to desired temperature.

    Name of the Recipe: Ratatouille Preparation Time 1 hour


    Cook time
    1 hour
    Total 2 hours

    Cooking Method Sautéing/Broiling

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