But before you stop reading…Ĭonsider that your time and effort will be greatly rewarded with a big pot of garden-fresh vegetable stew–otherwise known as ratatouille–which can be enjoyed in a variety of ways throughout the week ahead. If you don’t like to chop, I give you permission to skip the following recipe. Defrost in the fridge overnight and reheat on the stove top or in the microwave.With its roots in Provence, France (not the 2007 Pixar film!) ratatouille is a rustic, end-of-summer, vegetable stew that will make the most of a bounty of fresh produce and can be enjoyed in so many ways.
If you happen to have a lot of leftovers, you can freeze for up to 1 month. Store Ratatouille leftovers in an airtight container in the refrigerator for up to 5 days. ! Cooking time may vary greatly, depending on the thickness of the vegetable slices, oven temperature and type of baking dish used. If you’d like the vegetables to be “crunchy”, you can bake uncovered for the whole time. If you prefer your vegetables tender, I’d cover the dish and bake covered with aluminum foil for 30 minutes, then remove the foil and cook for another 20 minutes. More tender vegetables or harder vegetables? Store in an airtight container in the fridge for up to 5 days. Add grated Parmesan cheese and parsley (optional). Uncover and bake for additional 15-20 minutes, until tender.Īdd salt and pepper on top. Pour sauce into a 2-3 quart baking dish (either round or square).Īrrange sliced vegetables alternating tomatoes, zucchini, eggplant and onion standing up on their sides. Directions:Ĭook onion and garlic in 2 tbsp olive oil for 2-3 minutes, stirring frequently.Īdd tomatoes, salt, sugar and seasonings and simmer for 12-15 minutes, until thickened. Adding some grated Parmesan will make it taste delicious. You can top the baked dish with chopped fresh herbs like parsley, thyme and basil. Make sure you drizzle some olive oil on top of the vegetables to keep them moist. You can skip the toppings, but I wouldn’t do so.
Make ratatouille how to#
How to make this Easy Ratatouille Recipe Ingredients: So today’s layered Ratatouille is technically called Tian. Ratatouille, on the other hand, uses similar (or the same) ingredients but is made like a stew. The Tian dish is a layered dish that features thin vegetable slices atop a tomato sauce base. In fact the dish I’m sharing with you today is called Tian and is pretty similar to Ratatouille, which is made with cubed vegetables. You may have seen or tried the cubed vegetable version or the layered, round sliced vegetable version of this French Provencal dish.
Make ratatouille movie#
The name has nothing to do with the popular Disney movie ratatouille. Browned to perfection vegetables with tomato sauce, olive oil and herbs, this dish has a mild sweet and delicious taste. Ratatouille is a classic French stew from Provence, made with tomatoes, onions, squash, zucchini, eggplant and tomato sauce. Serve with your summer grilled meats like these Grilled Pork Chops or with a big slice of Crusty No Knead Dutch Oven Bread. You can make a big batch and refrigerate for later. Ratatouille screams summer, just use your store bought or garden veggies to make this amazing, light and tasty dish. It also doesn’t have too many carbs, like 8 net carbs per serving. The addition of cheese on top is totally optional. This dish could be prepared as a vegan or vegetarian. It goes well with all kinds of meat and seafood. Easy Ratatouille Recipe – simple and elegant dish, mad with layered vegetables over tomato sauce, baked until tender.