In the category of really impossible-to-miss recipes that don't require too much preparation - you just cut everything up and put it in the oven - ratatouille is a very good candidate. It's also a great recipe for using up those extra vegetables you've got in the fridge. And best of all, it's vegetarian - what more could you ask for?
Here's my recipe for ratatouille.
For a change from the classic ratatouille cube, I was inspired by the visual of the dish in the movie Ratatouille. A must-see film if you haven't already! It's a bit more work, but the result is beautiful. Of course, if you want to do it the easy way, just cut the vegetables into cubes rather than slices.
Ratatouille can be eaten as is, or as a side dish. I like to eat it with pasta, like ravioli or gnocchi. This time, it was cheese gnocchi, which was perfect. It's optional, of course.
When it comes to ingredients, this is a classic. But making a ratatouille is a good excuse to think outside the box and use up some of the extra vegetables in your fridge. It would be a shame to waste them. Here are a few examples that fit, or substitute, very well in the recipe: squash, carrots, peppers, olives... In short, the choice is yours.
Get cooking!
Ratatouille
- Total Time: 0 hours
- Yield: 4-6 1x
- Diet: Vegetarian
Description
A lovely, classic ratatouille, easy to make, just a little long to cook, but sure to delight.
Ingredients
- 500 ml tomato sauce
- 3 garlic cloves, finely chopped
- 2 c. tablespoon chopped fresh parsley
- 2 c. tablespoon chopped fresh basil
- 1 c. tablespoon chopped fresh thyme
- 1 c. tablespoon chopped fresh rosemary
- 60 ml olive oil
- 3 zucchinis, thinly sliced (approx. 0,5 cm)
- 1 large Italian eggplant, thinly sliced (approx. 0,5 cm)
- 3 Italian tomatoes, thinly sliced (approx. 0,5 cm)
- 80 gr Parmesan cheese
- Salt and freshly ground pepper
- (optional) Cheese gnocchi
Instructions
- Set up by cutting up all the vegetables and herbs.
- Preheat oven to 375°F (190°C).
- In a large frying pan (with high sides), pour 2 cups of tomato sauce and spread well.
- In a bowl, combine garlic, parsley, basil, thyme, rosemary and olive oil. Season to taste and set aside.
- In the pan, starting from the outside, add two slices of zucchini, one of eggplant and one of tomato.
- Repeat with remaining vegetables until pan is full.
- Drizzle vegetables with olive oil, then season with salt and pepper.
- Add the herb mixture, making sure to distribute it evenly.
- Sprinkle with Parmesan cheese.
- Place in the oven and bake for 65-75 minutes.
- (Optional) Place a portion of ratatouille on your gnocchi.
- Enjoy!
Notes
For a more "dirty" version, you can insert a slice of cheese (Mozzarella, for example) after each eggplant slice.
If you have extra vegetables in the fridge, such as squash, carrots, peppers, olives, etc., don't hesitate to add them so they don't go to waste!
- Prep Time: 30minutes
- Cook Time: 1h15
- Category: Main course
- Cuisine: French
English 
French 
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