{"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

What is ratatouille?<\/h2>\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

Ingredients in Ratatouille<\/h2>\n