Can you freeze ratatouille?

Yes, you can freeze ratatouille. Store it in an airtight container or bag and keep it for up to 3 months in the freezer.

Can you also make ratatouille without the oven?

Yes, you can also make this dish in a large pan on the stove. Let the vegetables simmer slowly until they are soft and add the herbs at the end of the cooking time.

Can you make ratatouille from the oven in advance and store it?

Yes, you can make this dish in advance and store it in the refrigerator. Keep it in a covered container or dish and reheat it in the oven before serving.

What side dishes go well with ratatouille?

Fried potatoes or rice go well with this dish. Also serve a simple green salad for some extra freshness.

Ratatouille from the oven

Name: Ratatouille from the oven
Cook time: 60 min
Total time: 1 h
Yield: 4P
Ingredients: Olive oil; 1 onion; 4 cloves of garlic; 1 yellow and 2 red peppers; Pepper and salt; 1 tsp oregano; 1 tbsp balsamic cream; 400 g canned cubes; 1 tsp tabasco; 1 narrow long eggplant; 1 zucchini; 3 tomatoes; 1 tbsp thyme leaves; 2 tbsp olive oil

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60min

•

Easy

Do you want to try making ratatouille from the oven yourself? Discover the full recipe here!

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Ingredients

What do you need?

Quantity: 4P

Olive oil
1 onion
4 cloves of garlic
1 yellow and 2 red peppers
Pepper and salt
1 tsp oregano
1 tbsp balsamic cream
400 g canned cubes
1 tsp tabasco
1 narrow long eggplant
1 zucchini
3 tomatoes

1 tbsp thyme leaves
2 tbsp olive oil

Olive oil
1 onion
4 cloves of garlic
1 yellow and 2 red peppers
Pepper and salt
1 tsp oregano
1 tbsp balsamic cream
400 g canned cubes
1 tsp tabasco
1 narrow long eggplant
1 zucchini
3 tomatoes

1 tbsp thyme leaves
2 tbsp olive oil

Preparation method

How do you make this?

Chop the onion and garlic finely, sauté in oil and season with pepper and salt.

Chop the red pepper finely and add along with the cubes, balsamic, pepper, salt, oregano, and tabasco, let it simmer under a lid for a while.

Slice the eggplant, zucchini, and tomato into thin slices.

Cut the pepper into quarters and then into roughly equal squares as the zucchini.

Pour the nicely thickened sauce into a baking dish, now take one slice of eggplant, tomato, zucchini, and pepper each and arrange them upright in the sauce, continue until everything is used up and the dish is full.

Mix the thyme and oil with pepper and salt and spread over the entire dish.

Cover the dish with aluminum foil and place it in the oven at 195°C for 40 min.

Remove the foil and let it color for another 10 minutes.

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