How to Cook Ratatouille and Cheese Gratin
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In this video I demonstrate how to bake my ratatouille and cheese gratin, a delicious side dish that tastes great hot or cold.
Ratatouille and Cheese Gratin
Ingredients:
2 medium courgettes/zucchini, thinly sliced.
1 medium aubergine/eggplant, thinly sliced.
Half an onion, thinly sliced.
1 medium capsicum/sweet pepper, thinly sliced.
2 tomatoes, thinly sliced.
About 3 tbsps extra virgin olive oil.
About 3 cloves of garlic, finely chopped.
1 tsp herbes de Provence.
Salt and freshlyground black pepper to taste.
500ml Italian passata/sieved tomatoes or 1 can of Italian chopped tomatoes.
Method:
Layer the vegetables in a baking/gratin dish as shown in the video, seasoning each layer with salt, pepper and herbes de Provence. Add about a tablespoon of olive oil per layer.
Finish with a capping layer of courgettes/zucchini and a final splash of olive oil.
Add all the passata/sieved tomatoes.
Cover and bake at 180C/350F for 1 hour.
Remove the lid and add all the grated cheese.
Bake uncovered at 200C/400F for 20 minutes or until the cheese looks perfect.
Serving:
Serve with grilled meat, baked fish, roast meats or steaks. The juices in the bottom of the baking dish make a delicious tomato soup.
Note:
An extralazy way of making this is to dice all the vegetables to roughly the same size, say 2cm cubes, then season it all at once. This saves time layering but it will also change the texture and nature of the finished dish.
Enjoy!
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Ratatouille With Parmesan Cheese Recipe In 4K HDR
#ratatouille #ratatouillerecipe
In a pot with one spoon of butter, sweat an onion that has been sliced. Add one chopped tomato. Stir until they are well mixed.
If it gets too dry, add a dash of water. Next, add one chopped squash and cook for a few minutes. Next add one chopped zucchini and cook for a few minutes as well. Season with 1/2 salt and black pepper.
Next, transfer all the pan contents to a baking dish, and sprinkle as much parmesan as you want. Bake in an oven at 200 Celsius no fan mode for 20 minutes.
And that’s it, so easy to do and very delicious from the sweetness of the vegetables and the umami from the cheese.
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Music track “Departure” from The Eternal Broth album, composed and performed by Ian Low.
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Easy Baked Cheesy Ratatouille | SAM THE COOKING GUY
The reason for having a really good tomato sauce at the ready is way obvious with this crazy good little baked vegetable dish.
00:00 Intro
2:32 Cutting & Cooking vegetables & heating sauce
9:09 Cutting mozzarella
10:00 Adding zucchini to cooking vegetables
10:30 Seasoning vegetables
11:13 Reading an email & talking about old recipe
12:45 Saucing vegetables & transferring to cast iron
13:35 Topping with cheese
14:00 Prepping oven & Broiling
14:35 Website Updated
16:59 The Reveal
18:00 Serving
18:56 First Bite
19:54 Outro
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Two Cheese Ratatouille Pasta Bake
Ratatouille with Polenta
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Ratatouille with Polenta - famous dish made a bit different with the addition of soft, buttery, cheesy polenta. Incredibly delicious, healthy lunch or dinner bursting with flavors.
Ingredients:
16.9 us fl oz (500 ml) water
1 tsp salt
8.8 oz (250 g) polenta
1.06 oz (30 g) butter, room temperature
1.77 oz (50 g) Parmesan cheese, grated
1-2 eggplant
2-3 zucchini
2-3 tomatoes
1 big red onion
8.8 oz (250 g) tomato juice
1 tsp basil
1 tsp salt
1/2 tsp pepper
1 tsp vinegar
7.06 oz (200 g) Gouda cheese, grated
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Molim vas, kolege, nemojte snimati videe po mojim receptima. Hvala ????
Butter the baking dish.
Make polenta following the instructions on the package.
Stir in the butter and Parmesan cheese.
Spread polenta in prepared baking dish. Let it cool for 30 minutes and then place it in refrigerator for 30 minutes.
Slice the eggplant, zucchini, tomatoes and onion.
To make tomato sauce, over medium heat, stir together tomato juice, basil, salt, pepper and vinegar. After it boils, cook the sauce for about 3 minutes.
Preheat oven to 375 F (190 C).
Spread half tomato sauce over polenta.
Arrange the vegetables. Layer the eggplant slices (1/2), then zucchini slices (1/2), then tomato (2/3) and onion slices (1/2). Pour over the rest of tomato sauce. Add a second layer of eggplants, then second layer of zucchini, tomatoes and onion.
Cover the baking dish with foil and bake in preheated oven for 30 minutes.
Remove the foil and bake for another 20 minutes.
Spread grated Gouda cheese on top. Bake for 10 minutes more.
Serve and enjoy! :)
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Baked Ratatouille with cheese
Ingredients
2 1/2 cups squash and zucchini,roasted (optional)
Salt and pepper to taste
1/3 cup olive oil plus more to taste
1/3 cup onion diced
4-5 cloves garlic diced
1 bay leaf
2 cups bell pepper diced
2 large tomatoes diced
2tsp dried thyme
3tbsp frsh basil cut into ribbons
1 1/2 cups Mozarella or asiago cheese