Easy Ratatouille Recipe | Healthy, Budget-Friendly - Elavegan (2024)

FAQs

What's the secret of a good ratatouille? ›

Cooking each vegetable separately before combining them in ratatouille ensures that each component cooks to the right texture and retains its distinct flavor. Different vegetables have varying cooking times; for instance, eggplants and peppers take longer to become tender compared to tomatoes and zucchini.

If you want to make ratatouille, all you need is one eggplant, one zucchini, two tomatoes, and one onion. If you thought it couldn't get any better, it should cost you less than $5 for all your ingredients.

Ratatouille is packed with dietary fiber, potassium, vitamins A, C and K, folate and much more. With so many vegetables included, you're bound to meet the recommended daily amount of veggies your body needs.

Ratatouille is usually eaten as an appetiser or side dish, however you can also eat it as a main meal. In France, ratatouille is usually eaten with fish, quiche, or souffle.

I substituted portabella mushrooms for eggplant, which was not only delicious, but also shaved about 30 minutes off the cooking time. I substituted jalapenos for bell pepper just for fun. At the end, I tried something a friend from Toulouse taught me: add eggs at the end and poach them lightly in the ratatouille.

A classic ratatouille includes eggplant (aubergines), zucchini (courgettes), bell peppers, tomatoes, onions, garlic, olive oil and herbs.

Famous Ratatouille Recipe By Gordon Ramsay.

Traditionally Ratatouille was considered peasant food owing to its preparation style of “rough cut” vegetables and the economy of a dish that could be eaten with cheap rice, pasta or dipped into with chunks of bread. In recent times it has become a dish prepared by top chefs and served in the finest restaurants.

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.

Is Ratatouille French or Italian? ›

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]).

Serve Ratatouille as a Side Dish to Meats

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.

ˌrä-ˌtä-, -ˈtü-ē : a seasoned stew made of eggplant, tomatoes, green peppers, squash, and sometimes meat.

Fun fact: the signature dish Rémy serves at the end of Ratatouille isn't technically a ratatouille; it's a tian, which is an artful arrangement of sliced summer vegetables baked over a tomato and pepper sauce.

What makes Ratatouille so special is that its story covers so many bases without feeling overstuffed: Remy's storyline deals with identity and finding one's passion, Linguini has to learn to grow a backbone, and the commercialization of good food even gets its nose into the picture.

Think of the vegetables that grow well in your yard, ready to be picked together in late summer and early fall — that's ratatouille. It's a stew of zucchini, peppers, tomatoes and eggplant, with herbs and spices and some onions and garlic usually thrown in for good measure.

Serve Ratatouille with Cheeses and a Salad or Two

One of my all my favorite ways to serve ratatouille, especially in summer, is with a salad and cheese. In this case, a couscous salad and a couple crackers with a washed-rind French cheese. Oh, and I throw in some Oeufs-Mayo for good measure.

NARRATOR: Although each of the world's countries would like to dispute this fact, we French know the truth; the best food in the World is made in France.