Ratatouille
Prior to some months ago, my knowledge of ratatouille went about as far as the movie. After tasting a family member’s version for the first time, I was instantly hooked. The vegetables are the star of the show in this dish. The slow cooking process allows the veggies to release their natural sugars. Combined, the veggies create a wonderfully fragrant and nourishing meal, tasting completely different than they do on their own. I purposely use very little seasoning to let the flavors speak for themselves. A little salt, pepper, and basil do the trick. The ingredients are easily substitutable, though the bell peppers are a must in my book. Many traditional ratatouille recipes include eggplant, but I find zucchini lends a better bite and texture. By no means do I claim this dish is authentic, but it sure is delicious. I enjoy ratatouille served over rice or pasta, but my favorite way is with toasted Israeli couscous. Trust me on this--it is the most divine combo!
Ratatouille
Recipe details
- 7 Servings
- Prep time: 30 Minutes Cook time: 50 Minutes Total time: 1 hr 20 min
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