There's no better way to cook food simply and healthily than on the grill. With this grilled salmon you don't need heavy sauces or oils; just season with authority! Adding salt and pepper to whatever it is you're grilling can make even the simplest ratatouille taste flavorful and delicious.
For anyone who has seen Ratatouille, let me quickly say that this is not a recipe for the time-consuming and intricate dish made to save the day at the end of the film. This recipe is more concerned with flavor building with ease than it is with making sure each vegetable is cut to the same thickness and width. It is best served as a hearty side dish or can be served as a full meal when paired with rice or couscous. Letting the purists gasp, I also like to pile a spoonful of this ratatouille on top of a sliced, toasted baguette for a warm, French-inspired bruschetta.Click here to see 8 Easy Vegetarian Dishes.
Attention to detail and timing in this dish is key. The vegetables in this seasonal ratatouille are cooked separately to preserve their individual textures and then cooled completely. When ready to serve, the ratatouille is then reheated just as the branzino begins to cook. Recipe courtesy of Bagatelle NYC Executive Chef Nicolas Frezal.
Indulge in big flavor with this recipe inspired by French cuisine. The heat from the plancha grill creates a sear and flavor crust on the outside but leaves the center moist.Recipe courtesy of McCormick.
“This dish is best made in summer, when your fridge is bursting with grilled or roasted peppers, eggplant, and zucchini. If you have cooked fennel, onions, or mushrooms on hand, throw those in for extra depth of flavor. Ratatouille hails from the Provence region of southern France, so all it needs alongside is a nice wedge of cheese and some baguette. Well, that and a cold glass of rosé.” — From the Bring Your Lunch! cookbook
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Thin slices of each vegetable allow the flavors to meld completely into a soft, succulent “pie filling” consistency. Serve as an appetizer with Sea Salt Almond Crackers and an earthy red wine. Excerpted from Sheet Pan Paleo (Ulysses Press, 2016) by Pamela Ellgen.
You may well find the Mediterranean spicy sausage dish addictive. It is important to set aside the browned vegetables separately, as they are cooked in layers later. Try to turn them over in step 3 in one piece; if this seems unlikely, leave them alone. They will still taste fantastic.
This recipe is a beautiful display of colors, as we can see from Alain Passard's collage. This recipe uses butter to assert itself in the flavors of the dish, and using cooked and uncooked ingredients, it's a play on both flavors and texture.