While hearty stews are 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 especially good in the heat and enrich the summer kitchen. As a light salad, casserole or grilled – vegetables are healthy and we can prepare a lot of delicacies with them. Do you love French food? How about trying our Ratatouille recipe? Rustic, irresistibly delicious and full of flavor – the French classic tastes simply 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 good and give a lot of variety to the table!
The French classic for a light pleasure
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 Provencal cuisine of Nice. Translated from French, ratatouille means something like “stirred food”. While the vegetable stew in the 19th century was more of a poor man’s meal, today it is known all over the world in many delicious varieties. At least since the Disney movie of the same name, the ratatouille recipe has been really trendy. What makes the dish so special is the so-called “slow-cooking process” – the vegetables are stored on the stove for several hours to develop the aroma. The basic ingredients for French-style ratatouille recipes include eggplant, zucchini, tomatoes, onions and peppers and fresh herbs.
Ratatouille recipe original
Full of flavor, simply delicious and super healthy too – the classic ratatouille recipe in French style is a great way to enjoy the amount of summer vegetables! Juicy eggplant, zucchini, peppers and onions simmered in a lively tomato sauce – it is THE ultimate summer dish for a light and low-calorie dinner! And the best? The ratatouille recipe is vegan!
Ingredients for 4 servings:
- 2 medium-sized aubergines
- 2 red peppers
- 3 zucchini
- 4 large tomatoes
- 1 medium onion
- 3 cloves garlic
- 3-4 tablespoons olive oil
- Fresh or dried Provencal herbs
- Fresh basil
- salt and pepper
Preparation:
- For the traditional ratatouille, you need fried peppers. Preheat the oven to 200 degrees and cook the peppers for 40 minutes. Turn once halfway.
- Allow the peppers to cool slightly, peel the peel and then cut into medium-sized pieces.
- Then cut the remaining vegetables, except the tomatoes, into equal pieces and set aside.
- Cut the tomatoes into small pieces.
- Heat olive oil in a large saucepan over medium-high heat and fry onions for 3-4 minutes.
- Add the aubergines and zucchini, increase the heat a little and cook for 2-3 minutes.
- Add garlic and fried peppers and stir well.
- Add chopped tomatoes and herbs to the pan and season with salt and pepper.
- Cover and cook on low heat for 25-30 minutes.
- For the ratatouille recipe, make sure the vegetables are tender but not mushy.
Ratatouille casserole recipe
Tired of spending hours by the stove and want to make something for dinner on the go? Then you will love our ratatouille recipe from the oven!
Ingredients for 4-5 servings:
- 400 grams of eggplant
- 400 grams of zucchini
- 1 medium onion
- 450 grams of tomatoes
- 240 grams of tomato sauce or canned chopped tomatoes
- 1 tablespoon dried herbs from Provence
- 2 tablespoons olive oil
- salt and pepper to taste
Preparation:
- Preheat the oven to 200 degrees and grease a refractory dish with a little butter.
- Cut eggplant, squash, onions and tomatoes into evenly thin slices and mix well in a bowl with herbs and olive oil.
- Pour the tomato sauce into the casserole dish and place the vegetables close together next to each other like braided tiles.
- Drizzle the vegetables with a little olive oil, cover with aluminum foil and cook for 40-45 minutes.
- You can also add some mozzarella if you want and you’re done – this is the perfect ratatouille recipe from the oven!
Light vegetable pizza
And here’s 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 in the store or homemade
- 1 small onion
- 1 red pepper
- 1 small eggplant
- 1 zucchini
- 2 medium-sized tomatoes
- 2 cloves garlic
- 200 grams of tomato sauce
- 250 grams of mozzarella or parmesan
- 1 teaspoon herbs from Provence
- 2 tablespoons 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 pan or saucepan over medium-high heat and sauté onions and garlic for 5 minutes.
- Add paprika, eggplant and zucchini and fry for 5-6 minutes.
- Add tomatoes, season with spices and simmer for 10 minutes.
- Roll out the pizza dough and butter with tomato sauce.
- Spread the vegetable mixture on top and sprinkle over the mozzarella.
- Bake for 15-20 minutes or until golden brown and your ratatouille pizza is done!
Ratatouille recipe for breakfast
Do you prefer to start the day with a hearty breakfast? How about a delicious ratatouille omelette? Super tasty and only 160 calories per piece – the perfect breakfast to lose weight!
Ingredients for 8 servings:
- 1 medium eggplant
- 1 zucchini
- 1 onion
- 250 grams of cherry tomatoes
- 2 cloves garlic
- 1 teaspoon each of dried oregano, basil and thyme
- 6 eggs
- 60 ml of milk
- 150 grams of parmesan
Preparation:
- Preheat the oven to 200 degrees and line a baking tray with parchment 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 a little olive oil over.
- Mix well and cook for 45-50 minutes.
- Heat 2 tablespoons olive oil in a large frying pan over medium-high heat and add the vegetables.
- Whisk eggs and milk in a bowl and pour into the pan.
- Put the form in the oven and bake for 25-30 minutes.
- Sprinkle with parmesan and continue to cook for 5 minutes.
- Let the vegetable omelette cool slightly from the oven and enjoy!
