Ratatouille in the microwave
Votes: 11
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 185, total fat 15 G., saturated fats 2 G., proteins 3 G., carbohydrates 14 G., fiber 5 G., cholesterol 0 mg, sodium 159 mg, sugar 8 G.
Calories 185, total fat 15 G., saturated fats 2 G., proteins 3 G., carbohydrates 14 G., fiber 5 G., cholesterol 0 mg, sodium 159 mg, sugar 8 G.
Ratatouille is a delicious Provencal stew that delights with the flavors of ripe summer vegetables: zucchini, eggplant, and tomatoes. Although traditional ratatouille is cooked on the stovetop, it can be made just as delicious in the microwave. This method has two advantages: you don't have to constantly stand over the stove, and it requires much less oil. Arrange the neatly sliced vegetables, alternating their colors, like in the movie "Ratatouille," and simmer according to the recipe instructions. The finished ratatouille is delicious and juicy, and will delight you and your guests with its vibrant appearance and the fragrant aroma of Provencal herbs.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 small eggplant, peeled and cut into 0.5cm thick slices (about 170g)
- 1 small zucchini, sliced into 0.5cm thick rounds (about 120g)
- 1 small yellow zucchini, sliced into 0.5cm thick rounds (about 120g)
- 2 plum tomatoes, sliced into 0.5 cm thick rounds (about 220 g)
- 1 medium onion, sliced 0.5 cm thick.
- 2 cloves garlic, crushed
- 3 sun-dried tomatoes in oil, chopped
- 1/4 cup olive oil
- 1 teaspoon chopped fresh thyme (about 3 sprigs)
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Cooking the dish according to the recipe:
- In a 9-inch microwave-safe pie dish, combine the onion, garlic, sun-dried tomatoes, 1 tablespoon olive oil, 1/2 teaspoon thyme, 1/2 teaspoon salt, and a few grinds of black pepper. Cover with waxed paper.
- Microwave on High power (100%) until the onions are soft and translucent, 7 minutes in an 1100W microwave or 10 minutes in a 700W microwave. (Be careful not to burn yourself with steam when opening the paper.) If the onions are still raw, microwave again, cover, and microwave in 30-second intervals.
- While the onions are cooking, in a large bowl, toss the eggplant, zucchini, and squash with 2 tablespoons of the remaining olive oil, 1/2 teaspoon of thyme, 1/2 teaspoon of salt, and a small amount of ground black pepper. Add the tomato slices and toss gently.
- Arrange the vegetable slices, alternating them, on top of the cooked onions in a pie dish. Season with a little salt. Cover with waxed paper. Microwave on high power until the vegetables are tender, about 9 minutes in an 1100W microwave or 14 minutes in a 700W microwave.
- If the vegetables are still firm when pierced with a knife, cover and cook for another 30-second intervals. Then uncover the pan and cook on high power for 3 minutes on an 1100W oven or 4 minutes on a 700W oven to evaporate any excess liquid. Drizzle with the remaining 1 tablespoon of olive oil.
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