![\"\"](\"http:\/\/andrestover.com\/wp-content\/uploads\/2018\/06\/Ratatouille_blog2.jpg\")
<\/p>\nL\u00f5una prantsusmaa klassikaline t\u00f6\u00f6giviljahautis, mille kohustuslikud osad on baklazaan, suvik\u00f5rvits, tomat, paprika, sibul, k\u00fc\u00fcslauk ning v\u00e4rsked \u00fcrdid nagu basiilik, t\u00fc\u00fcmian, petersell. Maitsestatud musta pipra ja soolaga, k\u00fcpsetatud rohkes ja heas oliivi\u00fclis on see taimetoit heaks k\u00f5rvalroaks mistahes p\u00f5hiroa juurde v\u00f5i s\u00f6\u00f6miseks iseseisva kerge roana. Seda hautist v\u00f5ib valmistada rohkem, seistes muutub see \u00fcha paremaks.<\/p>\n
<\/p>\n
Valmistamisaeg: 30 min ettevalmistus. 1 tund k\u00fcpsetamine<\/span> Koostisosad<\/span> Valmistamine<\/span> L\u00f5una prantsusmaa klassikaline t\u00f6\u00f6giviljahautis, mille kohustuslikud osad on baklazaan, suvik\u00f5rvits, tomat, paprika, sibul, k\u00fc\u00fcslauk ning v\u00e4rsked \u00fcrdid nagu basiilik, t\u00fc\u00fcmian, petersell. Maitsestatud musta pipra ja soolaga, k\u00fcpsetatud rohkes ja heas oliivi\u00fclis on see taimetoit heaks k\u00f5rvalroaks mistahes p\u00f5hiroa juurde v\u00f5i s\u00f6\u00f6miseks iseseisva kerge roana. Seda hautist v\u00f5ib valmistada rohkem, seistes muutub see \u00fcha paremaks. Valmistamisaeg: […]<\/p>\n","protected":false},"author":1,"featured_media":516,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[76,22],"tags":[330,365,130,348,258],"class_list":["post-515","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-korvalroad","category-taimetoidud","tag-eggplant","tag-french","tag-paprika","tag-veggetarian","tag-suvikorvits","has-post-title","has-post-date","has-post-category","has-post-tag","has-post-comment","has-post-author"],"translation":{"provider":"WPGlobus","version":"3.0.2","language":"ee","enabled_languages":["en","ee"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"ee":{"title":false,"content":false,"excerpt":false}}},"_links":{"self":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/515","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/comments?post=515"}],"version-history":[{"count":3,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/515\/revisions"}],"predecessor-version":[{"id":10573,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/posts\/515\/revisions\/10573"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media\/516"}],"wp:attachment":[{"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/media?parent=515"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/categories?post=515"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/andrestover.com\/ee\/wp-json\/wp\/v2\/tags?post=515"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nTase: lihtne<\/span>
\nKogus: kuuele kuni kaheksale<\/span><\/p>\n
\n2 keskmist baklazaani
\n2 keskmist suvik\u00f5rvitsat
\n1 keskmine mugulsibul
\n2 k\u00fc\u00fcslauguk\u00fc\u00fcnt
\n2 suuremat h\u00e4sti k\u00fcpset tomatit
\n400ml purk purustatud tomateid
\nPeot\u00fcis basiilikut ja t\u00fc\u00fcmiani ning peterselli
\nSoola, pipart
\n50 ml K\u00fclmpressitud oliivi\u00f5li<\/p>\n
\n1. L\u00f5ika baklazaan, suvik\u00f5rvits ja tomat \u00f5hukesteks viiludeks. L\u00f5ika paprika sektoriteks ja sektorid viiludeks.
\n2. L\u00f5ika sibul \u00f5hukesteks viiludeks, purusta k\u00fc\u00fcslauk
\n3. Prae sibul ja k\u00fc\u00fcslauk kergelt pannil \u00fcle.
\n4. Sega purustatud tomatid \u00fcrtidega, j\u00e4ta osa \u00fcrte aedvilja viilude vahele panekuks
\n4. Vala pool purustatud tomatitest ahjuvormi p\u00f5hja, maitsesta soola ja pipraga
\n5. Pane kokku \u00fcks viil baklazaani, viil v\u00f5i paar suvik\u00fcrvitsat, viil tomatit ja viil paprikat, aseta vormi servale poolp\u00fcsti. Korda seda protseduuri seni kui kogu vorm on t\u00e4\u00e4idetud aedviljaga.
\n6. Vala aedvili \u00fcle oliivi\u00f5liga, j\u00e4ta paar supilusikat\u00e4it \u00f5li alles hiljem pintseldamiseks
\n7. K\u00fcpseta 250 kraadi juures umbes tunni. Pintselda aedvilja pinda umbes kolmel korral oliivi\u00f5liga. M\u00f5nikord kaetakse ahjuvorm fooliumi v\u00f5i k\u00fcpsetuspaberiga, aga lahtisena aedvili kergelt pruunistub ja pintseldatud \u00f5li ei lase sellel \u00e4ra kuivada.
\n8. L\u00f5ika peale v\u00e4rsket peterselli ja basiilikut. Serveeri pearoa juurde v\u00f5i s\u00f6\u00f6 pearoana.
\nValmis!!<\/p>\n![\"\"](\"http:\/\/andrestover.com\/wp-content\/uploads\/2018\/06\/Ratatouille_blog1.jpg\")
<\/p>\n\n\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"