Ratatouille: a delicious and beautiful dish of seasonal vegetables

The season of fresh vegetables is always delicious! I love baking them, frying them, making fresh salads, cooking vegetable soups... It's always beautiful, tasty and healthy.

I love real and healthy food at any time of the year. And I add a new flavorful oil with Herbs to many dishes. By the way, it comes in 4 flavors.

It is the flavored oil with basil, oregano, and rosemary that is suitable for Ratatouille. This French classic is served with fish, meat, or can be enjoyed on its own.

Ratatouille

baking dish, 22 cm in diameter

400 g of courgettes

400 g of eggplant

400 g of zucchini

400 g of tomatoes

300 g of bell peppers

For the dressing:

Aromatic oil with herbs basil, oregano, rosemary

500 g of tomatoes

300 g of bell pepper

100 g of onions

200 g of carrots

Salt

Black pepper

Prepare the sauce:

Dice the onion, grate the carrots, and fry in a pan with aromatic oil with basil, oregano, and rosemary herbs.

Peel the tomatoes, cut them into small cubes, and add the roast, salt, and pepper.

Stew for 10 minutes.

Bake the peppers in the oven, peel them, add them to the roast, and blend them.

Cut all the vegetables into 3 mm thick rings and stack them in piles, alternating zucchini, tomato, eggplant, and zucchini. Put the sauce in the mold, put the stacks of vegetables in a circle (spiral), pour the aromatic oil over it, and bake in a preheated 180-degree oven for 40-50 minutes.