by Pallavi Purani

Ratatouille

Ratatouille is a pheasant dish from France.  Ratatouille is usually served as a side dish, but also may be served as a meal on its own. A very successful motion picture was also made with the same name where a rat is a master chef at a popular restaurant. Source: Google

This recipe is part of the 30 day Blogging Marathon for this month. Check out other participants here in the Blogging Marathon page.

Week- 2.

Theme- Traditional.

Dish for Day – Ratatouille.

Origin- Provence and Nice, France.

Print Recipe
Ratatouille
Ratatouille is a pheasant dish from France.  Ratatouille is usually served as a side dish, but also may be served as a meal on its own. A very successful motion picture was also made with the same name where a rat is a master chef at a popular restaurant.
Course main course
Prep Time 20 minutes
Cook Time 45 minutes
Servings
portion
Ingredients
  • 1/2 cup Zucchini Green Slices in round shape . ..
  • 1/2 cup Zucchini Yellow Slices in round shape . .
  • 1/2 cup Brinjal , Slices Round . .
  • 3 - 4 tbsps Tomato Sauce Basic Italian .
  • Salt pepper . and
  • Oilve . oil
Course main course
Prep Time 20 minutes
Cook Time 45 minutes
Servings
portion
Ingredients
  • 1/2 cup Zucchini Green Slices in round shape . ..
  • 1/2 cup Zucchini Yellow Slices in round shape . .
  • 1/2 cup Brinjal , Slices Round . .
  • 3 - 4 tbsps Tomato Sauce Basic Italian .
  • Salt pepper . and
  • Oilve . oil
Instructions
  1. In a oven proof dish, make a layer of the tomato paste.
  2. Line the veggies in an alternating fashion like this. [Source: http://acleanbake.com/ratatouille/]
  3. Sprinkle slat and pepper on it.
  4. Add a couple of tbsp of olive oil on it. You may add the fresh herbs if you want like basil, rosemary, oregano etc.
  5. Bake in a preheated oven at 180C for 30-35 min or until the veggies are nice and tender.
  6. I served it with Salad and green tea rice.


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