What Is Ratatouille?
Ratatouille is a classic summer dish from the South of France. It’s essentially a stew of vegetables, including tomatoes, eggplant, summer squash, bell pepper, onions, and garlic. The trick to the best ratatouille is to cook the vegetables separately, then combine and cook them together at the end. This way the individual vegetables get the right amount of cooking they need, and they cook together long enough for the flavors to blend. The recipe is little involved, but the results are fantastic! After the ratatouille is finished cooking in the oven we strain the vegetable juices and reduce them to a glaze. The resulting ratatouille has very little liquid; it’s just a luxuriously rich, flavorful medley of slow cooked vegetables. This ratatouille is a dream to eat.
What To Serve With Ratatouille
Ratatouille can be eaten warm or room temperature. You can serve it as a vegetarian main course all on its own with some crusty bread to soak up the sauce. It also makes a great side dish to serve alongside grilled or roasted chicken. Try serving the leftovers for breakfast with a poached egg!
How To Store and Freeze Ratatouille
Leftovers will keep refrigerated for up to 5 days and reheat well in the microwave or on the stovetop. You can also freeze ratatouille for up to three months.
More Favorite Meatless Mains:
Vegan Chickpea Minestrone Zucchini Lasagna Roll-Ups Roasted Root Vegetables with Tomatoes and Kale Zucchini Noodle Casserole Sustenance Stew with Sweet Potatoes and Swiss Chard
Keep on cooking over high heat, stirring, until zucchini is lightly browned on all sides. Remove zucchini cubes, and add them to pan with the onions. Working in batches, repeat this process until all of the zucchini cubes have been cooked. Continue with the bell peppers, then the eggplant cubes, adding the browned vegetables to the onion pan as soon as they are cooked. Add salt to taste, along with thyme, bay leaf, rosemary, and the vegetable stock. Stir well. Cut tomatoes in half lengthwise, remove seeds, chop coarsely, and set aside. Return any liquid to the pan and reduce to a thick glaze over medium-high heat. Keep on adding juices to the pan as they run out of the vegetables into the bowl. Did you love the recipe? Leave us stars below!
