Best 2 Best Ever Ratatouille Recipes

Ratatouille is a classic French dish of stewed vegetables that is typically served as a main course or side dish. It is a vibrant and flavorful dish that is perfect for a summer meal. This recipe collection features three different variations on the classic ratatouille: a traditional ratatouille, a vegetarian ratatouille, and a ratatouille tian.

The traditional ratatouille recipe features eggplant, zucchini, bell peppers, tomatoes, and onions. The vegetables are stewed in a flavorful tomato sauce until they are tender and flavorful. The vegetarian ratatouille recipe omits the meat and uses vegetable broth instead of chicken broth. The ratatouille tian is a baked version of the dish that is made with a layering of vegetables and cheese. All three recipes are delicious and easy to make, and they are sure to be a hit with your family and friends.

Let's cook with our recipes!

BEST EVER RATATOUILLE

Best Ever Ratatouille image

From Joy of Cooking. This Provencal vegetable melange can be served chilled with a splash of lemon or herb vinegar. Or serve it warm as an accompaniment to lamb or chicken or as a vegetarian entree with saffron rice.

Provided by kristenkrol

Categories Vegetable

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup olive oil
1 medium eggplant, peeled and cut into 1-inch cubes (1 lb)
1 lb zucchini, cut into 1-inch cubes
2 tablespoons olive oil
1 1/2 cups onions, sliced
2 large red bell peppers, cut into 1-inch squares
3 garlic cloves, chopped
salt & fresh ground pepper, to taste
1 1/2 cups fresh tomatoes, chopped seeded peeled
2 -3 sprigs fresh thyme
1 bay leaf
1/4 cup fresh basil, chopped

Steps:

Saute in a large skillet or Dutch oven over high heat until the vegetables are golden and just tender, 10 to 12 minutes: 1/4 C olive oil, eggplant and zucchini.
Remove the vegetables and reduce the heat to medium-high. In the same pan, cook until the onions are slightly softened: 2 T of olive oil and onions.
Add and cook, stirring occasionally, until the vegetables are just tender but not browned, 8 to 12 minutes: red pepper and garlic.
Season with salt and pepper to taste.
Add: tomatoes, thyme and bay leaf.
Reduce heat to low, cover, and cook 5 minutes.
Add the eggplant and zucchini and cook until everything is tender, about 20 minutes more. Taste and adjust the seasonings. Stir in: basil.

BEST RATATOUILLE EVER

BEST RATATOUILLE EVER image

Categories Vegetable Side Roast Healthy

Yield 8

Number Of Ingredients 14

Ingredients

1 (12 oz) can tomato puree
3 cloves garlic, thinly sliced
1/2 medium yellow onion, chopped
kosher salt and ground black pepper
2 T. unsalted butter
1 large red bell pepper
1 large Chinese eggplant (optional)
1 large zucchini
1 large yellow squash
3 or 4 smallish Yukon gold potatoes, unpeeled (about 3/4 pound)
2 T. extra-virgin olive oil
1 tsp. chopped fresh thyme
4 oz. soft goat cheese
1 T. chopped fresh basil

Steps:

1. Preheat oven to 375 F, with one rack about 4 inches from the broiler and another in the center position. Mist a sheet pan with cooking spray. 2. Dump the tomato puree onto the prepared sheet pan. Add the garlic, onion, 1/2 tsp. salt and 1/4 tsp. pepper and toss together to combine. Use a rubber spatula to spread the puree evenly over the pan. Cut the butter into small cubes and scatter over all. 3. Slice the pepper into one-eighth-inch-thick rounds, then slice the rounds into thirds. 4. Trim the ends off the eggplant (if using), zucchini and squash. Slice each into 1/8" thick rounds. Slice the potatoes. Arrange the vegetables over the tomato sauce and butter, overlapping them. 5. Drizzle the vegetables with olive oil, sprinkle with thyme and a pinch of salt and pepper. Bake the ratatouille on the center rack until the vegetables are tender and the tomato sauce is bubbling at the edges, 30 to 40 minutes. 6. Remove the pan from the oven, and turn the oven to broil. Break the goat cheese into crumbles and scatter over the ratatouille. Broil on the top rack to melt the cheese, about one minute. Sprinkle on the basil and serve.

Tips:

For the best flavor, use ripe, seasonal vegetables.
Cut the vegetables into uniform pieces so they cook evenly.
Don't overcrowd the pan when cooking the vegetables. Cook them in batches if necessary.
Season the vegetables generously with salt and pepper.
Use a good quality olive oil.
Cook the vegetables over medium heat so they have time to caramelize and develop flavor.
Stir the vegetables occasionally so they cook evenly.
Add the herbs and spices towards the end of cooking so they don't lose their flavor.
Serve ratatouille hot or at room temperature.

Conclusion:

Ratatouille is a delicious, healthy, and versatile dish that can be enjoyed by people of all ages. It's a great way to use up summer vegetables, and it's also a good source of vitamins, minerals, and antioxidants. Whether you serve it as a main course or a side dish, ratatouille is sure to be a hit.