Ratatouille vegetable gratin
Originally from the Provence region of ratatouille is a very popular French specialty worldwide. Prepared from vegetables, you will enjoy this totally delicious vegetarian dish as a garnish for meats, stuffed crepes or as a single dish.
We need:
2 onions.
1 clove of garlic.
1 red pepper.
1 green pepper.
1 medium aubergine.
2 zucchini, squash or zucchini.
800 g of crushed tomatoes.
1 tablespoon herbs.
2 tablespoons tomato paste.
900 g of potatoes.
75g grated cheddar cheese.
Salt and pepper.
Peel the onions and garlic and chop finely. Wash peppers, remove seeds and slice. Wash eggplant, remove the ends and cut into small cubes. Wash the zucchini, remove ends and cut into slices.
We place the onion, garlic and pepper in a saucepan. Add tomato, herbs and tomato paste. Salt and pepper and heat to boiling. Cook over low heat for about 10 minutes, stirring occasionally.
Add the eggplant and zucchini and cook another 10 minutes.
Peel potatoes and cut into 2.5 cm cubes, place them in a saucepan and cover with water. Boil for about 12 minutes or until tender. Retired and reserve.
We put the cooked vegetables with the tomato sauce in a baking dish and arrange the potato cubes on top.
We heat the grill or oven over medium heat. Sprinkle the cheese over the potatoes and the ratatouille gratin until hot and golden and the cheese bubbles. Serve.
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