RATATOUILLE - BAKED
Steps:
- 1. Preheat your oven to 350oF. 20 minutes before baking. 2. In large soup pot, combine the fresh vegetables. Place 4 peeled garlic cloves in a mini food processor. Mince the garlic. Add the fresh herbs and mince again. Now add the balsamic vinegar, and mince for the final time. Now pour the crushed tomatoes over the fresh vegetables. Lastly, using a spatula, place the minced herbs and garlic over the crushed tomatoes. Mix thoroughly until all the vegetables are well covered. Transfer to one or two large casseroles. 2. Cover and bake for 35 to 45 minutes, until tender, but the vegetables should retain their shape. The vegetables release a lot of liquid. 3. Ratatouille is delicious straight from the oven, at room temperature, or cold. For a Middle-Eastern flavor, add 1 tablespoon of plain yogurt for each serving of cold ratatouille.
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Mr Busara
[email protected]This is a fantastic recipe for baked ratatouille! The vegetables are perfectly roasted and the sauce is incredibly flavorful. I love the addition of herbs and spices, which really elevates the dish. It's a great meal to serve for a special occasion o
Rogers Ganesan
[email protected]I'm a big fan of ratatouille, and this recipe definitely delivers. The vegetables are tender and flavorful, and the sauce is rich and savory. I love how the cheese melts on top and adds a touch of richness. It's a great dish to serve with grilled mea
BlackSaysPE
[email protected]This ratatouille is absolutely divine! The flavors are perfectly balanced, and the vegetables are cooked to perfection. I love the combination of textures and the rich, flavorful sauce. It's a wonderful dish to serve at a special occasion dinner part
Shahay Gray
[email protected]Easy to follow recipe with delicious results! I love the vibrant colors of the vegetables and the creamy texture of the sauce. It's a great way to use up summer produce. I served it as a side dish with grilled chicken, and it was a perfect complement
Nomvelo Nonduduzo
[email protected]Good recipe, but I made a few modifications. I used a mix of zucchini, yellow squash, and eggplant, and I added a bit of red pepper flakes for a little heat. It turned out great! The vegetables were tender and flavorful, and the sauce was rich and de
Burciaga family
[email protected]This is a fantastic ratatouille recipe! The roasted vegetables have a wonderful depth of flavor, and the sauce is incredibly flavorful. I love how the cheese melts on top and adds a touch of richness. It's a great dish to serve with grilled meats or
Eden Louw
[email protected]This baked ratatouille was a hit at our dinner party last night. Everyone raved about the vibrant colors and the delicious flavors. The vegetables were cooked to perfection, and the sauce was rich and savory. It's a perfect dish for a special occasio
Sadia Nadeem Allahkibandi
[email protected]I've never been a huge fan of ratatouille, but this recipe changed my mind completely. The combination of roasted vegetables, herbs, and spices creates a dish that's both comforting and elegant. The instructions were clear and easy to follow, and the
Misbah Uddin
[email protected]Wow! This baked ratatouille is a winner in my book. The vegetables are perfectly cooked, maintaining their vibrant colors and unique textures. The sauce is rich and flavorful, with a lovely depth of flavor. I especially enjoyed the crispy edges where
Rachy Ngwenya
[email protected]This ratatouille is a flavor explosion! From the tender eggplant to the juicy tomatoes and flavorful zucchini, each component blends perfectly to create a delightful dish. It's a wonderful balance of flavors and textures, and the addition of herbs an