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.
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.
The eggplant in this recipe gets its raciness from a spicy red chile salsa and some chipotle chiles en adobo — think of it as a Mexican-inspired ratatouille. It gives a boost of flavor to an omelette so you won't be missing the lack of cheese, making it an exciting yet healthy breakfast dish.
As an avid reader of The Daily Meal, it's obvious that you love food. Whether you're cooking it, eating it, or learning about it, this hobby is most likely one that brings you pure joy. But, have you ever entertained the thought of making this small slice of happiness into a fiery passion -- or better yet, a career? Ever been tempted to throw caution to the wind, leaving nothing but paperclips, Outlook, and Rhonda in HR in your wake? Well, before you give your two weeks notice to big R, let me take you along with me on my journey through culinary school. This way, you can experience a life rooted in food, without the nicks, burns, and aching back. Let's begin with level 1: the basics.The first few weeks of school have covered many basic cooking concepts such as knife skills, French "mother" sauces, stocks, etc. An introduction to an array of produce was also helpful as we begin to explore flavor pairings and their appropriate cooking techniques. One premier culinary concept learned thus far -- the "golden rule" if you will -- is the importance of layering flavors and seasoning along the way. To illustrate this, I have provided a recipe for ratatouille - the classic French comfort food that gets its wonderful aromas and complex flavors from layering delicious vegetables and provencal herbs.
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 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
Click here for more of our best ratatouille recipes.
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.
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.