A classic ratatouille recipe almost always includes bell peppers, eggplant, zucchini, tomatoes, onions, garlic and fresh herbs. This sauteed summer vegetable recipe can be served in any number of ways, both hot and cold. Try it as topping for pasta or a filling in an omelet. Or just eat it by itself with a loaf of bread for a Provencal inspired vegetarian meal.
Ratatouille originated in the south of France, and some say in the city of Nice itself. It features the vegetables you would be likely to find in a potager in the middle of summer: eggplant, zucchini, bell peppers, and tomatoes as well as the fresh herbs you'd find growing alongside. I imagine someone in the south of France walking out their kitchen door and into their vegetable garden on a hot summer afternoon. There they find all the fresh ingredients they need for their evening meal.
The ratatouille recipe given here is actually somewhat of an elaborate dish. Each vegetable is cooked separately before being mixed together. This process allows each vegetable to shine through with its own flavor and results in a fairly complex tasting dish.
Ratatouille Serving Suggestions
Hot or cold, and just as good the next day if not better, try this ratatouille recipe in a number of different ways.
If you are looking for something a little easier, try making ratatouille the way I usually do with this easy ratatouille recipe
Prep time: 40 min
Makes 4 to 6 servings
Find more Easy Eggplant Recipes.
Find more Zucchini Recipes.
Return to Easy Vegetable Recipes.
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