Rainbow Baked Ratatouille with Basil & Thyme I Georgie Eats (2024)

FAQs

What's the secret of a good ratatouille? ›

Cooking each vegetable separately before combining them in ratatouille ensures that each component cooks to the right texture and retains its distinct flavor. Different vegetables have varying cooking times; for instance, eggplants and peppers take longer to become tender compared to tomatoes and zucchini.

Modern ratatouille uses tomatoes as a foundation for sautéed garlic, onion, zucchini (courgette), aubergine (eggplant), bell pepper, marjoram, fennel and basil. Instead of basil, bay leaf and thyme, or a mix of green herbs like herbes de Provence can be used. The modern version does not appear in print until c. 1930.

Ratatouille is packed with dietary fiber, potassium, vitamins A, C and K, folate and much more. With so many vegetables included, you're bound to meet the recommended daily amount of veggies your body needs.

Fresh herbs: Thyme and basil add a fresh quality, lightening the velvety stewed vegetables. Olive oil: Use a nice extra virgin olive oil with some personality, like our slightly peppery Spanish Hojiblanca. Acidity: Red wine and sherry vinegar add a depth of flavor, balancing the sweetness of the cooked vegetables.

Ratatouille can be served as a first course with bread; it can also be served as a side dish, as you would any vegetable side. However, I most enjoy serving ratatouille as a main-ish dish; that is, as an anchor to a summer's dinner. I love serving it with flatbread or artisanal crackers and a good array of cheeses.

Now, ratatouille is a real dish. In the past, ratatouille was just a vegetable stew: its name derived from the word meaning “to stir up”. The stew originated in Provence, France, as a popular meal among the working class.

The dish that Remy creates in Ratatouille, technically, isn't Ratatouille. It's really a dish that goes by the name of (fancy French term alert!) Confit Byaldi that was perfected by the great chef Thomas Keller.

A classic ratatouille includes eggplant (aubergines), zucchini (courgettes), bell peppers, tomatoes, onions, garlic, olive oil and herbs. Its name is a combination of the French word “rata” meaning a stew with whole pieces and the verb “touiller” which means to stir, toss, or mix.

Ratatouille can keep for up to 5 days in the fridge. And the best thing is that it often gets better after a day or two in the fridge since the flavours from the ratatouille ingredients have time to meld together. Let it cool completely and store it in an airtight container.

noun. a vegetable stew of Provence, typically consisting of eggplant, zucchini, onions, green peppers, tomatoes, and garlic, served hot or cold.

What makes ratatouille taste good? ›

Fresh tomatoes are key for making ratatouille that tastes fresh and lively, not dull and heavy. We'll grate the tomatoes (or blitz the in the food processor) and cook them with onion and garlic to make an irresistible tomato sauce. I tried this recipe with canned tomatoes and it didn't taste nearly as nice.

Ratatouille is a rustic dish.” Most importantly (principle No. 3), the ingredients are cooked separately—never in the same pan. “What you want is vegetable jam,” Deshaies said.

To make ratatouille in Disney Dreamlight Valley, you'll need to bring the following ingredients to any of the stoves/hobs in the game: eggplant (AKA aubergine), zucchini (AKA courgette), onion, tomato, and the spice of your choice. Simply chuck those food items into any active hob and your job will be done.