Forms colored vegetables
single courses from Chile
translated by Spanish with
This dish of French origin is one of my favorites makes muuuucho, and the best thing is that it is not an adaptation to make it vegan, but it is vegan by essence. It is a rich and different way to cook your vegetables, it is very good to accompany different things. If you've never done it or tried it This is the time!
Wash and cut all the vegetables in slices (rondelle) of 1 cm approx, you can do it with a mandolin if you have (I do not have so patiently do it with the knife)
Add spices to the vegetables and salt
In a baking dish, place the pomodoro sauce in the base.
Preheat oven to 200 ° C
Then, start to assemble the Ratatuille by intercalating the vegetables mixing the colors successively until filling the source as in the photo
To cook the Ratatouille covered with aluminum foil, for 30 minutes at 200 ° C or until the vegetables are al dente (cooked in its point), then to remove the paper and to bake 10 minutes more to brown a little.
Serve hot accompanied by the sauce and the accompaniment that you prefer