Easy Ratatouille Recipe  (2024)

FAQs

What are the two ways ratatouille is commonly served? ›

Ratatouille is usually served warm, but it can also be eaten cold as a refreshment on a hot summer day. Ratatouille is by its nature vegetarian and vegan, but it often accompanies grilled meat or fish.

Ratatouille requires ripe vegetables, a liberal hand with the olive oil, and patience: only long, slow cooking will give you the creamy soft vegetables, and intense, almost jammy sauce that sings of the sun. Anything else is just plain vegetable stew.

To substitute for eggplant, I used carrots. As they cook, and the longer they cook, the more carrots become sweet. For onions, this is a sweet yellow onion. Then we come to one of the secrets of a successful ratatouille, in my opinion: adding a small amount of honey at the end, before serving.

Ratatouille is a classic French dish from the region of Provence that consists of eggplant, onions, bell peppers, zucchini, tomatoes, garlic, and herbs that are quickly seared and then gently stewed. The result is a creamy delicious mixture of fresh vegetables that serves as a wonderful main or side dish.

Ratatouille goes well with all kinds of grilled meats—I love it with flank steak, lamb, and veal, especially. A gourmet burger, served open face. Yes. A good steaky fish.

Cut away any membrane, then chop into bite-size chunks. Score a small cross on the base of each of 4 large ripe tomatoes, then put them into a heatproof bowl.

Ratatouille is a bright and chunky summer vegetable stew, rich with olive oil and fragrant with garlic and herbs. Hailing from Provence, a region in the south of France near the Mediterranean Sea, ratatouille is a bright and chunky summer vegetable stew made with eggplant, zucchini, bell peppers, and tomatoes.

Ratatouille (/ˌrætəˈtuːi/ RAT-ə-TOO-ee, French: [ʁatatuj]; Occitan: ratatolha [ʀataˈtuʎɔ]) is a French Provençal dish of stewed vegetables that originated in Nice and is sometimes referred to as ratatouille niçoise ( French: [niswaz]).

Ratatouille Is a Worthwhile Labor of Love. Cooked in olive oil with garlic, herbs, and wine, this late summer vegetable stew is rich, tender, and transcendent when made well.

What do you eat with ratatouille? ›

How to Serve Ratatouille. Ratatouille can be the main dish with a side of crusty bread or a salad accompanying a meal, but it's also good served over polenta, pasta, mashed potatoes, quinoa, and rice. Use it as a filling for omelets and tarts or as a side for grilled or roasted meats.

Ratatouille can keep for up to 5 days in the fridge. And the best thing is that it often gets better after a day or two in the fridge since the flavours from the ratatouille ingredients have time to meld together. Let it cool completely and store it in an airtight container.

Not necessarily; it depends on what you're looking for in the finished dish. Though salting works when you want the eggplant to be creamy and tender — such as with parmigiana — in those cases where you want the eggplant to retain its shape and have a slightly firmer texture — such as ratatouille — you can skip it.

It won't work in a wok or sauce pan – the heat is not spread out enough and the ratatouille will become too liquidy. So basically you kind of need to stick around in the kitchen and stir it often. If you see that there is too much liquid, turn the heat up.

Ratatouille, made with delicious vegetables such as tomatoes, eggplant, zucchini, and eggplant, is a flavorful vegetable stew originating in France. In this Italian Ratatouille Recipe, known as Ciambotta, you'll find the same bright and chunky summer vegetables plus some added potatoes and fresh herb pesto.

Looking for a quick answer? The best side dishes to serve with ratatouille are brown rice, French onion soup, teriyaki pork chops, French bread pizza, eggplant parmesan, polenta, roasted chicken, grilled salmon, grilled halloumi, couscous, quinoa salad, garlic bread, and mashed potatoes.