Vegetable ratatouille

1. Stage

Wash and peel the vegetables.

2. Stage

Take 2 onions and dice them. Put the onions in a frying pan and fry in vegetable oil.

3. Stage

Also turn carrots into cubes. Add to the pan with the onion. Continue frying for about 5-7 minutes.

4. Stage

Finely chop parsley and dill.

5. Stage

Take 4 tomatoes and grate them on a coarse grater, turning them into a puree. Remove the skin.

6. Stage

To the resulting tomato puree add finely chopped herbs and garlic, basil, provincial herbs, salt, sugar and pepper. Stir and send this mixture to the onion and carrot mixture. Continue to stew for about 10 minutes. I used purple and green basil in a dry form. The dish will be even more flavorful if the basil is fresh.

7. Stage

Slice the eggplant, zucchini, remaining tomatoes and onions into thin slices. To serve the dish nicely, choose vegetables of approximately the same diameter.

8. Stage

Let's go back to our roast. Chop up the ready roast with a blender and place it in the ratatouille mold.

9. Stage

Assemble the vegetables in any order.

10. Stage

Carefully place the billets in the form on top of the roast.

11. Stage

Prepare the dressing. Mix vegetable oil, finely minced garlic, provan herbs, salt and pepper.

12. Stage

Lavishly grease the ratatouille with the resulting dressing.

13. Stage

Send the dish to the oven. Bake at 180-190 degrees for 50-60 minutes.

14. Stage

You can tell when the dish is ready by the ruddy crust on the vegetables.

15. Stage

We take out the fragrant ratatouille. And the whole family enjoy a delicious and healthy dish.