Only he has the patience to make it.
What Is Ratatouille?
Ratatouille is a classic summer dish from the South of France.
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The recipe is little involved, but the results are fantastic!
This ratatouille is a dream to eat.
What To Serve With Ratatouille
Ratatouille can be eaten warm or room temperature.
Simply Recipes / Sally Vargas
It also makes a great side dish to serve alongside grilled or roasted chicken.
Try serving the leftovers for breakfast with apoached egg!
you’ve got the option to also freeze ratatouille for up to three months.
Simply Recipes / Sally Vargas
Did Someone Say Eggplant?
Add garlic and reduce heat to low.
Keep on cooking over high heat, stirring, until zucchini is lightly browned on all sides.
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Remove zucchini cubes, and add them to pan with the onions.
Working in batches, repeat this process until all of the zucchini cubes have been cooked.
Cook the yellow squash in the same manner as the zucchini.
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check that to add a little olive oil between each new batch.
Add salt to taste, along with thyme, bay leaf, rosemary, and the vegetable stock.
Place the pan in a 400F oven, and bake, uncovered, for 30 minutes.
Simply Recipes / Sally Vargas
Alternatively, you might cook on the stovetop on low heat for 30 minutes.
If using fresh tomatoes, boil water in a saucepan.
Remove the stems from tomatoes, and crisscross the bottoms with a knife.
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Plunge the tomatoes into boiling water for a minute or two, until skin starts to fall away.
Rinse in cold water and remove the skin.
Cut tomatoes in half lengthwise, remove seeds, chop coarsely, and set aside.
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Clean browned bits (if any) off the bottom of pan with a paper towel.
Return any liquid to the pan and reduce to a thick glaze over medium-high heat.
Keep on adding juices to the pan as they run out of the vegetables into the bowl.
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When all the juices have been reduced, return vegetables to the heavy pan.
At this point the ratatouille should be moist and shiny, with very little liquid.
Add the chopped tomatoes and cover.
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Remove the bay leaf, and season to taste with salt and pepper.
The ratatouille can be served at room temperature or refrigerated and reheated the next day.
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