Can you freeze ratatouille?

Yes, you can freeze ratatouille. Store it in an airtight container or bag and keep it for up to 3 months in the freezer.

Can you also make ratatouille without the oven?

Yes, you can also make this dish in a large pan on the stove. Let the vegetables simmer slowly until they are soft and add the herbs at the end of the cooking time.

Can you make and store ratatouille from the oven in advance?

Yes, you can make this dish in advance and store it in the refrigerator. Keep it in a covered container or dish and reheat it in the oven before serving.

What side dishes go well with ratatouille?

Fried potatoes or rice go well with this dish. Also serve a simple green salad for some extra freshness.

Baked Ratatouille

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Are you looking for a delicious, pure, and colorful vegetable dish that is also healthy? This ratatouille recipe brings the flavors of the French Provence straight to your kitchen. While there are many ways to prepare this classic, oven-baked ratatouille is by far the most flavorful method. By slowly cooking the vegetables on a bed of rich, thickened tomato sauce, they lightly caramelize and all flavors are perfectly preserved. It requires a little bit of chopping, but then the oven does all the hard work.

Ingredients

What do you need?

Quantity: 4P

Olive oil
1 onion
4 cloves of garlic
1 yellow and 2 red bell peppers
Pepper and salt
1 tsp oregano
1 tbsp balsamic cream
400 g canned cubetti
1 tsp tabasco
1 narrow long eggplant
1 zucchini
3 tomatoes
1 tbsp thyme leaves

Preparation method

How do you make this?

Chop the onion and garlic finely, sauté in oil and season with pepper and salt.

Chop the red bell pepper finely and add it along with the cubetti, balsamic, pepper, salt, oregano, and tabasco, let it simmer covered for a while.

Slice the eggplant, zucchini, and tomato into thin slices.

Cut the bell pepper into quarters and then into squares about the same size as the zucchini.

Pour the nicely thickened sauce into a baking dish, now take a slice of eggplant, tomato, zucchini, and bell pepper and arrange them upright in the sauce, continue until everything is used up and the dish is full.

Mix the thyme and oil with pepper and salt and spread it over the whole.

Cover the dish with aluminum foil and bake for 40 min in an oven at 195°C.

Remove the foil and let it color for another 10 minutes.