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RATATOUILLE
Presentation by: Jose Antonio Robledo Fuentes
 Contents
01
Ingredients
Things you need to do it 02 How to do?
The steps to follow

Thanks
03 Recomendations
Warnings you should know 04 Just be grateful
“Not just anyone can become a great
artist can come from anywhere.”

-Anton ego-
 1
INGREDIENTS
Introduction
Ratatouille is a very popular Provencal recipe
in France. It is a dish that can be made with all
kinds of vegetables. It almost always carries
tomato, eggplant, zucchini, peppers, onion and
garlic. For us to understand each other, in
Castile it would be a-Pisto.
Bubble Tea Manu

1 eggplant extra virgin olive oil -Knife

2 zucchini salt -Casserole
2 large tomatoes Provencal herbs -Strainer oven
1 green pepper (oregano, rosemary, -Bowl
1 red pepper thyme, basil,
1 large onion marjoram, etc.)
2 garlic cloves
 2
HOW TO DO IT?
 How to Make A Ratatouille Second Fourth Sixth
Now we are going to place the slices of

1 3 5
vegetables in a spiral: we are alternating the
Meanwhile we prepare the different types of vegetables and colors, putting
the slices vertically starting from the edge of
rest of the vegetables: Turn on the oven so that it the tray, one after the other going towards the
we cut them into slices heats up, at 180°C, static. center, until forming a spiral. To make it look
pretty it is important that the fountain is
of half a centimeter. neither too large nor too small, just the right
size so that the vegetables remain vertical but at
the same time are not too tight.

First Third Fifth

We start by cutting the
We will need a fountain

2 4 6
eggplant into slices of about
half a centimeter thick, and we Chop the garlic very suitable for oven with
arrange them in a strainer with fine and set aside. high edges, like the one
salt so that they "sweat" and we see in the image. We
lose their bitterness. are going to grease it
well by brushing it with
oil.
 How to Make A Ratatouille
Eighth

7 We take to the preheated oven at 180°C, with

the grid in the lowest part of the oven so that
the vegetables do not brown too much on top.
Cook them for about 40 minutes, or until the
vegetables are tender.

Seventh

8
In a bowl mix about 3 or 4
tablespoons of oil with the
Provencal herbs and chopped
garlic and distribute this
dressing over the vegetables.
On top we put a little salt.
Recomendations
3
Some tips for make a better saucer
Vegetable
Use fresh vegetables,
zucchini and eggplants
with firm meat, bright and
smooth peppers. The tomato
you choose will depend on
whether you make the recipe
baked or in the casserole: it
should be a firm tomato
for the oven, riper (and
peeled) for the casserole.
CONTENT
cooking
You will have already understood, the
baked version is much easier and
lighter, but if you want to give yourself
a treat do not forget to try the
casserole version. If you prepare baked
ratatouille, pay attention that the
vegetables do not brown too much. If
your oven heats up a lot, you can lower
the temperature to 160°C or cover the
vegetables with baking paper for the
first 25 minutes.
 4

Thanks
For your attention, and
your silence
• Alan Bravo Garcia (NL:7)
• Yalid Karyme Cano Valencia (NL: 8)
• Daniela Zarai Cruz Prado (NL: )
• Hugo Emiliano Galicia Castro (NL: 20) Our Team
• Axel Gerardo Hernandez Tlacuilo (NL: 29)
• .Jose Antonio Robledo Fuentes (NL: 48)
Thank You
Do you have any questions?