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Ratatouille de forno

Legumes assados perfumados com tomilho, alho e vinagre (aceto) balsâmico é uma das receitas favoritas aqui em casa. Versão simplificada do famoso ratatouille francês, pode ser servido quente ou em temperatura ambiente, como acompanhamento e até como prato principal junto com uma salada de cuscuz! Prato perfeito para dias escaldantes de verão.

Ingredientes

  • 2 berinjelas
  • 1 abobrinha italiana
  • 1 pimentão vermelho
  • 1 pimentão amarelo
  • 2 tomates
  • 1 cebola
  • 3 dentes de alho
  • 1 xícara (chá) de azeite
  • ¼ de xícara (chá) de vinagre de vinho tinto (usei aceto balsâmico)
  • 4 ramos de tomilho
  • sal e pimenta-do-reino moída na hora a gosto

Modo de preparo

Preaqueça o forno a 180 ºC (temperatura média).

Lave e seque as berinjelas, a abobrinha e os pimentões. Sobre a tábua, corte os legumes ao meio, no sentido do comprimento. As metades da berinjela e da abobrinha, corte em 3 tiras (sempre no sentido do comprimento); dos pimentões, primeiro retire todas as sementes e, em seguida, corte cada metade em 5 tiras.

Corte cada tomate ao meio e cada metade em 4 meias-luas – descarte as sementes. Descasque e corte a cebola em meias-luas grossas. Descasque os dentes de alho.

Numa travessa refratária, disponha todos os legumes e os ramos de tomilho. Regue com o azeite e o vinagre. Tempere com sal e pimenta-do-reino. Misture delicadamente.

Cubra com papel-alumínio e leve ao forno para assar por 1 hora e meia. Retire do forno, deixe esfriar por 30 minutos e leve à geladeira por no mínimo 2 horas, se quiser servir a ratatouille gelada. Caso contrário, sirva a seguir.

Rende 4 porções.

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