Ukusan, lagan, jednostavan... pravi letnji ručak.
Jednu veću glavicu luka iseckati, dodati 2-3 iseckane šargarepe, malo soli, ulja i dinstati lagano. Po želji može da se doda i iseckan beli luk Kada je lepo smekšalo, blenderom pretvoriti u ujednačenu masu (ili izgnječiti viljuškom veće komade). Dodati malo soka od paradajza, malo bibera i ukrčkati. Da bi bilo aromatičnije, može da se doda peršun, ili bosiljak, ili majčina dušica. Smesu izliti na dno posude za pečenje.
Iseckati na tanje kolutove mlado povrće - plavi patlidžan, tikvice, paradajz, papriku raznih boja, luk. Ovo je osnovna kombinacija, ali mogu da se naprave druge varijacije u zavisnosti od raspoloživih namirnica i ukusa (celer, različite vrste cvekle, praziluk, keleraba, šargarepe u raznim bojama, po koji kolut krompira...).
Naizmenično, gusto poređati kolutove povrća raznih boja, da bi bilo lepo i na oko. Odozgo posuti malo soli, bibera, zaliti sa vrlo malo ulja, čvrsto zatvoriti aluminijumskom folijom i peći 1,5h na oko 160 ०C. Zatim skinuti foliju i vratiti u rernu na oko 200 ०C, da se lepo ukrčka, ispari višak tečnosti i zapeče odozgo. Pred sam kraj pečenja, ratatui može da se pospe prezlama ili parmezanom (zapeče se još par minuta) - tako se formira krckava korica.
Sastojci (zavisi od veličine posude): 2 glavice luka, 2-3 šargarepe, so, biber, pola čaše soka od paradajza, začini po želji (majčina dušica, bosiljak, peršun), 1-2 tikvice, 1-2 manja plava patlidžana, 1-2 paprike, 1-2 paradajza... ili drugo povrće po izboru, malo ulja, prezle ili parmezan za posipanje.
Vegetables gratin (Ratatouille)
Delicious, simple, light summer lunch.
Finely chop one large onion, add 2-3 chopped carrots, some salt, oil and simmer lightly. If you like, add chopped garlic. When onion and carrots softened, use hand blender to get smooth sauce (or mash larger pieces with a fork). Add half cup of tomato juice, sprinkle with pepper and cook few more minutes. To make it more aromatic, use other spices to taste - fresh parsley leaves, basil, or thyme. Pour the sauce into the baking dish, to cover the bottom generously.
Chop young vegetables into thin round slices - eggplant, zucchini, tomatoes, peppers of various colors, onion. This is the basic combination, but other variations can be made depending on the available vegetables and your taste (celery, different types of beets, leeks, kohlrabi, carrots of different colors, potatoes ...).
Thickly arrange vegetable slices, alternating the colors - to get a nice looking dish. Sprinkle some salt and pepper on top, drizzle with some oil, cover tightly with aluminum foil and bake for 1.5 h at about 160 ०C. Then remove the foil and put back into the oven at about 200 ०C, until most of the liquid evaporates and the top gets browned. Just before the end, sprinkle the top of Ratatouille with breadcrumbs or with parmesan, and bake few more minutes to form a crispy crust.
Ingredients (depends of the baking dish size): 2 onions, 2-3 carrots, salt, pepper, half a glass of tomato juice, herbs up to taste (thyme, basil, parsley), 1-2 small zucchini, 1-2 small eggplants, 1-2 peppers, 1-2 tomatoes... or other vegetables of your choice, a little oil, breadcrumbs or parmesan for "finishing touch".
