Best 2 Best Ever Ratatouille Recipes

Get ready for a culinary expedition as we embark on a journey to discover the tantalizing flavors of the "best ever ratatouille." This classic French dish, originating from the sun-drenched region of Provence, is a vibrant tapestry of colorful vegetables, each contributing its unique essence to create a symphony of taste. From the plump tomatoes, bursting with their sweet and tangy juices, to the tender zucchini, adding a refreshing crunch, and the earthy notes of bell peppers, ratatouille is a celebration of nature's bounty. Whether you're a seasoned chef or a home cook looking for a delectable dish to impress your loved ones, this detailed guide will unveil the secrets of crafting the ultimate ratatouille experience.

Check out the recipes below so you can choose the best recipe for yourself!

BEST EVER RATATOUILLE

Best Ever Ratatouille image

From Joy of Cooking. This Provencal vegetable melange can be served chilled with a splash of lemon or herb vinegar. Or serve it warm as an accompaniment to lamb or chicken or as a vegetarian entree with saffron rice.

Provided by kristenkrol

Categories Vegetable

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1/4 cup olive oil
1 medium eggplant, peeled and cut into 1-inch cubes (1 lb)
1 lb zucchini, cut into 1-inch cubes
2 tablespoons olive oil
1 1/2 cups onions, sliced
2 large red bell peppers, cut into 1-inch squares
3 garlic cloves, chopped
salt & fresh ground pepper, to taste
1 1/2 cups fresh tomatoes, chopped seeded peeled
2 -3 sprigs fresh thyme
1 bay leaf
1/4 cup fresh basil, chopped

Steps:

Saute in a large skillet or Dutch oven over high heat until the vegetables are golden and just tender, 10 to 12 minutes: 1/4 C olive oil, eggplant and zucchini.
Remove the vegetables and reduce the heat to medium-high. In the same pan, cook until the onions are slightly softened: 2 T of olive oil and onions.
Add and cook, stirring occasionally, until the vegetables are just tender but not browned, 8 to 12 minutes: red pepper and garlic.
Season with salt and pepper to taste.
Add: tomatoes, thyme and bay leaf.
Reduce heat to low, cover, and cook 5 minutes.
Add the eggplant and zucchini and cook until everything is tender, about 20 minutes more. Taste and adjust the seasonings. Stir in: basil.

BEST RATATOUILLE EVER

BEST RATATOUILLE EVER image

Categories Vegetable Side Roast Healthy

Yield 8

Number Of Ingredients 14

Ingredients

1 (12 oz) can tomato puree
3 cloves garlic, thinly sliced
1/2 medium yellow onion, chopped
kosher salt and ground black pepper
2 T. unsalted butter
1 large red bell pepper
1 large Chinese eggplant (optional)
1 large zucchini
1 large yellow squash
3 or 4 smallish Yukon gold potatoes, unpeeled (about 3/4 pound)
2 T. extra-virgin olive oil
1 tsp. chopped fresh thyme
4 oz. soft goat cheese
1 T. chopped fresh basil

Steps:

1. Preheat oven to 375 F, with one rack about 4 inches from the broiler and another in the center position. Mist a sheet pan with cooking spray. 2. Dump the tomato puree onto the prepared sheet pan. Add the garlic, onion, 1/2 tsp. salt and 1/4 tsp. pepper and toss together to combine. Use a rubber spatula to spread the puree evenly over the pan. Cut the butter into small cubes and scatter over all. 3. Slice the pepper into one-eighth-inch-thick rounds, then slice the rounds into thirds. 4. Trim the ends off the eggplant (if using), zucchini and squash. Slice each into 1/8" thick rounds. Slice the potatoes. Arrange the vegetables over the tomato sauce and butter, overlapping them. 5. Drizzle the vegetables with olive oil, sprinkle with thyme and a pinch of salt and pepper. Bake the ratatouille on the center rack until the vegetables are tender and the tomato sauce is bubbling at the edges, 30 to 40 minutes. 6. Remove the pan from the oven, and turn the oven to broil. Break the goat cheese into crumbles and scatter over the ratatouille. Broil on the top rack to melt the cheese, about one minute. Sprinkle on the basil and serve.

Tips:

Choose ripe and flavorful vegetables: The quality of your vegetables will make a big difference in the final dish, so be sure to choose the best you can find.
Cut the vegetables evenly: This will help them cook evenly and prevent some pieces from becoming overcooked while others are still undercooked.
Don't overcrowd the pan: When cooking the vegetables, be sure to give them enough space so that they can cook evenly. If you overcrowd the pan, the vegetables will steam instead of sautéing and they won't get as caramelized.
Season the vegetables well: Don't be afraid to add plenty of herbs and spices to the vegetables. This will help to enhance their flavor and make the dish more interesting.
Use a good quality olive oil: Olive oil is a key ingredient in ratatouille, so be sure to use a good quality oil that has a fruity flavor.
Cook the vegetables until they are tender: The vegetables should be tender but still have a little bit of bite to them. If you overcook them, they will become mushy.

Conclusion:

Ratatouille is a delicious and versatile dish that can be served as a main course or a side dish. It is also a great way to use up leftover vegetables. With its vibrant colors and delicious flavors, ratatouille is a surefire hit with everyone who tries it.