While hearty stews are more on the menu in autumn and winter, we prefer light dishes made from fresh ingredients in the hot summer months. Eggplants, tomatoes, zucchini, peppers, etc. - colorful summer vegetables taste particularly good in the heat and enrich the summer kitchen. As a light salad, casserole or grilled - vegetables are healthy and we can use them to prepare lots of delicacies. Do you love French cuisine? How about you try our ratatouille recipe? Rustic, irresistibly delicious and full of flavor - the French classic simply tastes like summer and is ideal for a light and healthy lunch or dinner. Whether the original recipe, from the oven or as a pizza – our recipes taste great and bring plenty of variety to the table!
The French classic for a light enjoyment
French cuisine is often associated with intricate techniques and rich, sophisticated dishes. However, some of the most iconic French classics are rustic, delicious and easy to make. This is also the case with the classic ratatouille recipe. This is an aromatic vegetable stew that originally comes from the Provençal cuisine of Nice. Translated from French, Ratatouille means something like “stirred food”. While in the 19th century vegetable casserole was considered a poor man's food, today it is known all over the world in many delicious variations. The ratatouille recipe has been really trendy since the Disney film of the same name. What makes the dish so special is the so-called “slow cooking process” – in order to develop their flavors, the vegetables are braised on the stove for several hours. The basic ingredients for ratatouilleFrench recipesTypes include eggplant, zucchini, tomatoes, onions and peppers as well as fresh herbs.
Ratatouille recipe original
Full of flavor, really delicious and also very healthy - the classic French-style ratatouille recipe is an excellent way to enjoy the rich selection of summer vegetables!Juicy eggplants, zucchini, peppers and onions braised in a vibrant tomato sauce - it's THE ultimate summer dish for a light and low calorie dinner! And the best part? The ratatouille recipe is vegan!
Ingredients for 4 servings:
- 2 medium eggplants
- 2 root peppers
- 3 Zucchini
- 4 large tomatoes
- 1 medium onion
- 3 cloves of garlic
- 3-4 tbsp olive oil
- Fresh or dried herbs from Provence
- Fresh basil
- Salt and pepper
Preparation:
- For the traditional ratatouille you need roasted peppers. To do this, preheat the oven to 200 degrees and roast the peppers for 40 minutes. Turn once halfway through.
- Allow the peppers to cool slightly, peel the skin and then cut into medium-sized pieces.
- Next, cut the remaining vegetables except the tomatoes into equal-sized pieces and set aside.
- Chop tomatoes finely.
- Heat olive oil in a large pot over medium heat and sauté onions for 3-4 minutes.
- Add the eggplant and zucchini, increase the heat slightly and cook for 2-3 minutes.
- Add garlic and roasted peppers and stir well.
- Add chopped tomatoes and herbs to the pot and season with salt and pepper.
- Cover and cook over low heat for 25-30 minutes.
- For the ratatouille recipe, you should make sure that the vegetables are tender but not mushy.
Ratatouille casserole recipe
You don't feel like standing at the stove for hours and want somethingquickly for dinnerprepare? Then you will love our ratatouille recipe from the oven!
Ingredients for 4-5 servings:
- 400 grams of eggplants
- 400 grams of zucchini
- 1 medium onion
- 450 grams of large tomatoes
- 240 grams of canned tomato sauce or chopped tomatoes
- 1 tbsp dried herbs de Provence
- 2 tbsp olive oil
- Salt and pepper to taste
Preparation:
- Preheat the oven to 200 degrees and grease a baking dish with a little butter.
- Cut the eggplant, zucchini, onion and tomatoes into evenly thin slices and mix well in a bowl with the herbs and olive oil.
- Pour the tomato sauce into the baking dish and layer the vegetables on top like roof tiles.
- Drizzle the vegetables with a little olive oil, cover with aluminum foil and roast for 40-45 minutes.
- If you like, you can also add some mozzarella and you're done - this is the perfect ratatouille recipe from the oven!
Light vegetable pizza
And here is a ratatouille recipe for all pizza lovers! Quick to make, super crispy and really tasty – the perfect vegetable pizza for a light dinner!
Ingredients for 1 pizza:
- 1 pizza dough, bought or homemade
- 1 small onion
- 1 root Paprika
- 1 small eggplant
- 1 Zucchini
- 2 medium tomatoes
- 2 cloves of garlic
- 200 grams of tomato sauce
- 250 grams of mozzarella or parmesan
- 1 tsp Herbs de Provence
- 2 tbsp olive oil
- Salt and pepper
- Fresh basil leaves
Preparation:
- Preheat the oven to 200 degrees.
- Cut vegetables into small pieces.
- Heat olive oil in a large skillet or pot over medium-high heat and sauté onions and garlic for 5 minutes.
- Add the peppers, aubergines and zucchini and sauté for 5-6 minutes.
- Add the tomatoes, season with spices and simmer covered for 10 minutes.
- Roll out the pizza dough and spread it with tomato sauce.
- Spread the vegetable mixture on top and sprinkle with mozzarella.
- Bake for 15-20 minutes or until golden brown and your ratatouille pizza is ready!
Ratatouille recipe for breakfast
Would you rather start the day with a hearty breakfast? Then how about a delicious ratatouille omelet? Super tasty and only 160 calories per piece – the perfect oneBreakfast to lose weight!
Ingredients for 8 servings:
- 1 medium eggplant
- 1 Zucchini
- 1 onion
- 250 grams of cherry tomatoes
- 2 cloves of garlic
- 1 teaspoon each dried oregano, basil and thyme
- 6 Owner
- 60 ml milk
- 150 Gramm Parmesan
Preparation:
- Preheat the oven to 200 degrees and line a baking tray with baking paper.
- Cut zucchini and eggplant into small pieces.
- Cut onions into thin slices.
- Place the vegetables on the baking tray, season with spices and drizzle some olive oil over them.
- Mix well and roast for 45-50 minutes.
- Heat 2 tablespoons olive oil in a large pan over medium heat and add vegetables.
- Whisk eggs and milk together in a bowl and pour into the pan.
- Place the pan in the oven and bake for 25-30 minutes.
- Sprinkle with Parmesan and bake for another 5 minutes.
- Allow the vegetable omelette to cool slightly from the oven and enjoy!
