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Ratatouille |
Ratatouille is a classic French dish that is low in calories and high in nutrition. It can be used as a filling for crepes or omelettes, but more often is served as a side dish that tastes great with poultry,
pork or beef. The addition of rice or pasta can turn ratatouille into a delicious entrée. Ratatouille consists of sautéed vegetables and can be served from the pan or placed in a casserole dish and baked for added flavor.
When baking ratatouille, the vegetables can be stirred together or placed in layers to create a beautiful presentation. The vegetables should be sautéed before they are baked and can either be heated together for ease or cooked
separately to allow each ingredient to maintain its integrity before being combined.
There are many different ways to make ratatouille but most recipes call for the same basic ingredients. Tomatoes are a must when making ratatouille, as are zucchini, eggplant, garlic and onions. Green peppers and carrots are often found in the dish as
well. Spices such as marjoram, basil, bay leaf and thyme are commonly used to season ratatouille, although some recipes call for other green herbs to be tossed into the mix. The consistency can be very chunky or more stew-like with a little broth. The
size of the vegetables range from smaller cuts for use in crepes or omelettes to fairly large pieces for main course ratatouille and should be cut in similar sizes to ensure even cooking. The complex blend of flavors in ratatouille makes it a favorite
in many households around the world. |
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| Baked Ratatouille Casserole with Eggplant, Zucchini, and Tomatoes |
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