{"id":75974,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/classic-ratatouille\/"},"modified":"2024-04-12T16:05:58","modified_gmt":"2024-04-12T21:05:58","slug":"classic-ratatouille","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/classic-ratatouille\/","title":{"rendered":"Ratatouille"},"content":{"rendered":"
I have memories of growing up and my mother spending a whole day in the kitchen making her ratatouille with vegetables harvested from my father’s garden. She lovingly cooked each vegetable slowly and individually, a very classic way to prepare this summer dish. This ratatouille recipe packs all that fresh south-of-France flavor, and it comes together in a fraction of the time.<\/p>\n
Ratatouille is a classic vegetarian dish that showcases the freshest in-season summer produce. As long as the dish has eggplant, Mediterranean herbs and tomato, it can be considered ratatouille, but it normally also contains zucchini, yellow summer squash and colorful bell peppers. Recipes vary from person to person\u2014the vegetables change, or maybe they’re cut differently\u2014but they always result in a melange of tender vegetables cooked in a vibrant, garlic-and herb-scented sauce.<\/p>\n
As with Sicilian caponata<\/a>, the goal is to let the vegetables shine. You want the dish to taste like a beautiful summer somewhere in the Mediterranean.<\/p>\n In a Dutch oven, saute the onions and garlic in 1 tablespoon of olive oil until they’re tender. Reduce the heat to low.<\/p>\n In a large skillet, add the remaining oil and saute the eggplant, zucchini, squash and peppers in batches until they’re lightly browned, adding each batch of vegetables to the Dutch oven with the onions and garlic.<\/p>\n Editor’s Tip:<\/em> Use a 12-inch straight-sided sauce pan (aka a saucier pan) like this Le Creuset Everyday Pan<\/a>. This gives you more surface area and help to reduce the liquid.<\/p>\n Add the stock, bay leaf, thyme, rosemary, salt and pepper to the Dutch oven, and stir everything to combine. Bring the stock to a boil, then reduce the heat and simmer, uncovered, for 30 minutes.<\/p>\n Editor’s Tip<\/em>: Replace 1\/4 cup of the vegetable stock with a dry white wine for even more flavor.<\/p>\n Meanwhile, fill a large saucepan two-thirds with water and bring it to a boil. Score an “X” on the bottom of each tomato. Using a slotted spoon, place the tomatoes in the boiling water for 30 to 60 seconds.<\/p>\n Remove the tomatoes and immediately plunge them into ice water. Peel the tomatoes and discard the skins. Coarsely chop the tomatoes.<\/p>\n Editor’s Tip:<\/em>\u00a0Blanching tomatoes is an easy way to remove the skins, but it’s not the only way. Here’s a guide on how to peel tomatoes<\/a> for ratatouille or any recipe.<\/p>\n Drain the vegetable mixture while reserving the juices. Remove vegetables from the pan and set aside. Return the juices to the Dutch oven and bring to a boil. Cook until thickened, about five minutes.<\/p>\n Return the vegetables to the Dutch oven.<\/p>\n Stir in the tomatoes and mix well to combine everything together. Discard the bay leaf before serving.<\/p>\n If you’re serving ratatouille at room temperature, it can safely sit out for up to two hours. Store it in a tightly sealed storage container for up to four days in the refrigerator. It can be enjoyed cold\u2014and even gets better after a couple days as the flavors meld.<\/p>\n Freeze ratatouille in a tightly sealed container for up to three months. When you’re ready to eat it, let it defrost in the refrigerator for about eight hours. The vegetables will inevitably weep a bit, so just spoon off any excess liquid or stir it back into the sauce. If you’re going to serve it warm, place the frozen ratatouille in a sauce pan, cover it and heat it over a medium-low flame.<\/p>\n If your ratatouille is watery and not saucy, try removing some of the liquid with a spoon. You can also continue to simmer it over low heat until it has reduced.<\/p>\n On a hot day, ratatouille is delicious served cold; on a cold day, the opposite. All you need is some crusty bread, and you’re good to go! Just keep in mind that if you’re serving it cold it will need a touch more salt to make the flavors pop. As an entree, serve ratatouille over some creamy polenta<\/a>. As a side dish, serve it with\u00a0white wine garlic chicken<\/a>, easy grilled salmon<\/a> or simple, picnic-friendly\u00a0ham sliders<\/a>. It’s good the day it’s made but even better after the flavors have had a chance to mingle a bit.<\/p>\n Ratatouille can be so much more than a side dish! Add leftover ratatouille to tomato soup, or spoon some on top of omelets or cheese-filled crepes. Use it as a relish on a roast beef sandwich, or coarsely chop it and mix with canned and drained white beans for a chunky dip.<\/p>\n\n","protected":false},"excerpt":{"rendered":" This easy ratatouille recipe is a celebration of summer vegetables. It brings the vibrant flavors of the Mediterranean to your table, whether you enjoy it as a hearty main course or a light and refreshing side dish.<\/p>\n","protected":false},"author":7061,"featured_media":1965181,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[305271,305487,304007,305334,304390,305339,303966,304988,304368,303887,306848,304268,324623,304243,304388,304313,306794,304005,304398,304150,303883,307614,305031],"categories-v2":[308988,308481,309216,310796,308554,309337,308761,309347,308495,308935,308745,308478,309603,259483,309177,309586,308752,308313,313023,308549,308797,309434,308476,313042,310591,308975],"coauthors":[343188],"recommended_recipes":[{"post_title":"Ratatouille Pasta","post_link":"\/recipes\/ratatouille-pasta\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps25499_LT10591D17-1.jpg"},{"post_title":"Baked 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Bring the stock to a boil, then reduce the heat and simmer, uncovered, for 30 minutes. Editor's Tip: Replace 1\/4 cup of the vegetable stock with a dry white wine for even more flavor.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Ratatouille-THVS24_158529_MR_02_09_24_Ratatouille_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Peel the tomatoes","text":"Meanwhile, fill a large saucepan two-thirds with water and bring it to a boil. Score an \"X\" on the bottom of each tomato. Using a slotted spoon, place the tomatoes in the boiling water for 30 to 60 seconds. Remove the tomatoes and immediately plunge them into ice water. Peel the tomatoes and discard the skins. Coarsely chop the tomatoes. Editor's Tip: Blanching tomatoes is an easy way to remove the skins, but it's not the only way. Here's a guide on how to peel tomatoes for ratatouille or any recipe.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Ratatouille-THVS24_158529_MR_02_09_24_Ratatouille_4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Reduce the liquid","text":"Drain the vegetable mixture while reserving the juices. Remove vegetables from the pan and set aside. Return the juices to the Dutch oven and bring to a boil. Cook until thickened, about five minutes."},{"@type":"HowToStep","name":"Combine everything and serve","text":"Return the vegetables to the Dutch oven. Stir in the tomatoes and mix well to combine everything together. Discard the bay leaf before serving.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/02\/Ratatouille-THVS24_158529_MR_02_09_24_Ratatouille_6.jpg?fit=700,1024"}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Rachael Narins"}],"nutrition":{"@type":"NutritionInformation","calories":" 193 calories","fatContent":"11g fat (2g saturated fat)","cholesterolContent":"0 cholesterol","sodiumContent":"293mg sodium","carbohydrateContent":"24g carbohydrate (14g sugars","fiberContent":"7g fiber)","proteinContent":"5g protein. 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\n
Directions<\/h2>\n
Step 1: Start with garlic and onions<\/h3>\n
Taste Recipes<\/span><\/span><\/p>\n
Step 2: Saute the vegetables<\/h3>\n
Taste Recipes<\/span><\/span><\/p>\n
Step 3: Add the stock and seasonings<\/h3>\n
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Step 4: Peel the tomatoes<\/h3>\n
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Step 5: Reduce the liquid<\/h3>\n
Step 6: Combine everything and serve<\/h3>\n
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Recipe Variations<\/h2>\n
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How to Store Ratatouille<\/h2>\n
Can you freeze ratatouille?<\/h2>\n
Ratatouille Tips<\/h2>\n
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What can you do if ratatouille is watery?<\/h3>\n
How do you serve ratatouille?<\/h3>\n
What can you do with leftover ratatouille?<\/h3>\n