I had all these veg prepped (minus eggplant) to grill, but when I went outside it was too cold. I used Herbes de Provence instead of thyme because I'm French like that, but just use what herbs you please. Then again, my eggplant was ginormous, so maybe for those who had issues just adjust next time to the size of your produce. People seem to have a problem with the amount of oil, but in my experience, when I browned the eggplant it soaked up all the oil making it tender and delicious. It’s time consuming to brown all of the vegetables but completely worth it taste wise. I add a sweet potato as suggested in the comments and also bake it with slices of lemon. Perhaps your vegetables aren’t dry enough? The veggies soak up all of the oil. I don’t understand how this recipe has such low reviews. I usually make a little simple green salad on the side. You don't even need cheese or meat or anything to supplement it. I'm basically obsessed with ratatouille because the veggies just MELD so wonderfully, and it's so cheap to make, especially if you already have the veggies in your garden. It's also great cold or room temp on top of a buttery baguette or with crackers. This is really good topped with fresh torn basil, more olive oil, and red pepper flakes. So I agree with another reviewer who suggested cutting them in half so that you don't get explosions of hot tomato. Finally, I think the "15-20 min" cook time in the last step is inaccurate if you want to blister the cherry tomatoes on top. I don't measure out my oil either, I just use whatever is necessary to get the veggies browned. (I just prefer using olive oil at a lower cooking temp or as a finishing oil, but I'm sure it's fine either way). Like the cooking oil- I'll use avocado and cook on med-high/high for the veggies and then towards the end start using olive oil. I make this all the time, but I adjust some things. But I dare you to make this Ratatouille and tell me that the sauce isn’t incredible.I love this recipe! It has been a go to for a few years now! Sometimes I add more zucchini and bell peppers. I started to double the sauce recipe a while ago because I always seemed to wish for more. If you can’t tell by now, I seem to have developed quite an obsession. The recipe below gives you about 2 cups of the roasted pepper sauce. Also, if you can get your hands on some yellow zucchini squash, definitely add it to your Ratatouille for a nice pop of yellow color. I prefer to use baby eggplants for that reason. To make the layering easier, try to buy vegetables that are similar in size/diameter. This recipe really makes me want to invest into one of those devices! If you happen to own a mandolin slicer (lucky you), make sure to take advantage of it and use it to slice the vegetables into circles of the same thickness.
Preparing the sauce does add an extra step to your Ratatouille making process, but please (I MEAN IT) don’t skip it. Not going to lie, I might have eaten the sauce by itself like a soup. Like I mentioned in the video, the best part in my opinion is the creamy pepper sauce. In fact, I always wish I’ve baked two casseroles instead of one. I’ve made Ratatouille this way countless times and it never disappoints. Others (me included) prefer to slice the vegetables into thin strips and layer them in a casserole dish to be baked in a creamy roasted pepper sauce until perfection. Some people cut all ingredients into cubes and sauté or steam them. Don’t judge me.Īfter doing some research, I discovered that Ratatouille is actually a very popular dish in France.
To be honest, I’ve never heard about Ratatouille until I watched the Disney movie that conveniently has the same name as the dish. Have you ever watched a cooking scene in a movie and were immediately inspired to recreate the dish? That happens to me quite a lot.
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