Best 2 Best Ratatouille Ever Recipes

Indulge in the vibrant flavors of Provence with our collection of delectable ratatouille recipes. This classic French dish showcases a symphony of colorful vegetables, slow-cooked in a rich tomato sauce, capturing the essence of summer in every bite. From traditional to modern interpretations, our recipes offer a range of options to suit every palate. Whether you prefer the classic stewed ratatouille, a flavorful roasted ratatouille, or a quick and easy skillet version, we've got you covered. Discover the vibrant flavors of ratatouille and let the aromas of garlic, thyme, and basil transport you to the heart of the French countryside.

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:

Choose ripe and flavorful vegetables. The quality of your vegetables will greatly impact the final dish, so it's important to use the best you can find. Look for vegetables that are brightly colored and free of blemishes.
Cut the vegetables evenly. This will help them cook evenly and create a more cohesive dish. If you're using a mandoline, be sure to use the appropriate safety guard to protect your fingers.
Don't overcrowd the pan. When cooking the vegetables, be sure to give them enough space so that they can brown properly. If you overcrowd the pan, the vegetables will steam rather than brown, resulting in a less flavorful dish.
Use a variety of herbs and spices. Ratatouille is a great dish to experiment with different flavors. Try adding some fresh herbs, such as basil, thyme, or oregano, or a pinch of smoked paprika or cumin.
Don't overcook the vegetables. Ratatouille should be cooked until the vegetables are tender, but still retain a bit of their bite. If you overcook them, they will become mushy and lose their flavor.

Conclusion:

Ratatouille is a delicious 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 healthy and satisfying meal. Whether you serve it as a main course or a side dish, ratatouille is sure to be a hit. So next time you're looking for a new and exciting recipe to try, give ratatouille a try. You won't be disappointed!