This luxuriously smooth and flavorful ratatouille recipe is well worth the effort. Vegetables are first browned, then roasted, then cooked in a tomato sauce.This ratatouille dish includes onion, garlic, zucchini, squash, bell peppers, eggplant, tomatoes, and fresh herbs.
My father originally found this ratatouille recipe from Dean & DeLuca, and over time it has become a family classic. Only he has the patience to make it.
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.
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