Ratatouille – French-style roasted Vegetable Recipes

In a pan, gradually fried pieces of eggplant, peppers, zucchini, then onions and finally slices of garlic, all mixed together and seasoned with spices and herbs.


1 piece of larger eggplant 1 pk cakes 1 pcs larger red peppers approx. 5 pcs tomatoes 3 pcs garlic cloves 2 pcs onions 1 handful of chopped fresh herbs (rosemary, thyme, oregano)

olive oil salt


  • Slice all the Vegetable Recipes, including the onion, into approximately equal sized pieces (not too small, about 2×2 cm), slice the garlic
  • .When preparing ratatouille it is important to roast each vegetable separately, so first heat the oil in a pan and roast the eggplant, nice and brown, remove the finished eggplant, put it in a prepared dish and if it has absorbed all the oil, add a little to the pan, now roast the peppers, again take them out with the eggplant, roast the zucchini and put them back in with the Vegetable Recipes already set aside
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  • Finally fry the onion, then throw in the garlic, let it smell and the tomatoes, just toss them a few times
  • Return all the Vegetable Recipes to the pan, sprinkle with herbs and salt, stir, heat through and serve.
  • Recommendation:

    The aubergines, courgettes, peppers and tomatoes should be equally represented in the dish.The Vegetable Recipes must remain crisp to the bite and not overcooked. Therefore, each vegetable is prepared separately and believe me, it makes a big difference if you sauté all the Vegetable Recipes separately or together.


    Source. You can also find more recipes on the blog: Always Open in the Kitchen ….