You Say Melon, I Say Lemon Deborah Smiths Flawed Yet Remarkable Translation of The Vegetarian. Oven Roasted Ratatouille Recipe Chocolate Zucchini. I pulled the produce drawer of my fridge open, and realized with delight that I had everything I needed to make ratatouille. I cant think of this iconic dish from Provence without thinking of my grandmother, who lived in the South of France for much of her adult life. She spoke with exquisite fondness of the summer vegetables that she would buy at the greenmarket there, and how she cooked each separately and with loving care until they glistened with her good olive oil, and reunited in the pot like long lost friends. But my grandmother was not a snob, and I know she didnt think less of me when I laughed, and admitted that when I make ratatouille, I just arrange all the vegetables on a baking sheet, and let the oven do the work for me. While unconventional, this method yields excellent results, and requires very little effort beyond prepping the vegetables. Assuming youre not going to do things my grandmothers way lets be real here, you could decide to cook your ratatouille in a pot with all the vegetables together. But it can be hard then to get all the vegetables to cook properly, so that the eggplant ends up a little bitter and spongy, and the whole thing is somewhat waterlogged. And if you try to compensate by stirring frequently, you risk of making the vegetables mushy. No such pitfalls here. My oven roasted ratatouille turns out delightfully tasty every time, almost sweet with a wonderful roasted flavor, the texture so rich and pleasing it almost feels like youre eating dessert. I will note that this is a summertime to early fall dish par excellence. Even if your grocery store sells those vegetables year round, ratatouille tastes exponentially better with truly sun ripened produce. My grandmother would not have compromised on that part. I like to eat ratatouille with eggs, poached or fried, the velvety yolks melding with the juicy vegetables, but it is also a fine side that goes with practically everything grilled meats, steamed fish, a bowl of pasta or brown rice. A bonus feature of ratatouille is that it gets even tastier the next day and the day after that. And since it is equally good hot, at room temperature, or cold, its an ideal make ahead dish. And it freezes really well, too Ill stop now. Please tag your pictures with cnzrecipes. Ill share my favorites Oven Roasted Ratatouille Recipe. Ingredients. 2 medium eggplants, about 4. Instructions. Preheat the oven to 1. C 3. 50F. Put all the vegetables and herbs on a rimmed baking sheet. How Long Cook Turkey on this page. Drizzle with the olive oil, sprinkle with the salt, and combine with your clean hands. Make sure the garlic is buried under the vegetables so it wont burn. Cover the vegetables loosely with a piece of foil, and bake for 4. At this point, the vegetables should be cooked through but not colored. Remove the foil and bake for another 3. Helping animals one bite at a time Please support the MiamiDade County restaurants listed below, and tell them you saw them on VegSouthFlorida. Who doesnt like Jacket Potatoes What about Slow Cooker Jacket Potatoes These will turn out as perfect, restaurant quality potatoes that you never thought youd be. Slow cooker ratatouille featuring summer veggies. Serve as a side, over pasta or bread, with a grilled protein or even in an omelet. Ratatouille Recipe. French cuisine, cooking, dining and foods of Provence, France by Provence Beyond. This easy ratatouille recipe is the perfect use for leftover summer veggies, its wonderfully fresh and flavorful and hearty, and its ultrasimple when sautd. Warm up with this hearty winter vegetarian casserole. This vegetable stew can be eaten on its own served with meat, fish, or eggs or tossed with pasta. Ratatouille can be frozen in airtight containers for up to three. Serve immediately, or allow to cool to room temperature and refrigerate until the next day. Notes. Notice that I use the same weight of eggplant as zucchini and tomato, and that this equals the weight of the onions and bell pepper combined. Useful to remember if you want to scale the recipe up or down, or make this without a recipe next time. Unless otherwise noted, all recipes are copyright Clotilde Dusoulier. This post was first published in April 2.