Have you ever had Ratatouille? I’ve had the more traditional version several times, and I just love the combination of flavors and vegetables. It’s usually a thick, chunky, fragrant Summer stew with lots of garlic. The dish comes from the South of France where apparently there is an abundance of beautiful, delicious produce. I’d LOVE to visit one day! My version is not at all traditional but it does have the same veggies and seasonings. I think roasting the vegetables together gives them a wonderful sweetness and fantastic texture. This is not a soup at all! This stuff is so good, I usually double the recipe so I have a ton on hand for the week.
What goes well with Ratatouille?
Roasted Ratatouille is good hot or cold. You can eat it by itself, but if you want a heartier meal, try serving it in any of these ways:
With spaghetti or other pasta Alongside some fresh, crusty bread Stuffed into a pita, drizzled with more balsamic vinegar Alongside a whole grain, such as brown rice or quinoa On the side of some baked tofu or tempeh Or mix in some chickpeas (garbanzo beans)
More recipes that use up summer produce
Black Bean Corn Avocado Salad Easy Kung Pao Tofu Red Thai Curry Vegetables Sheet Pan Cauliflower Fajitas
Recipe adapted from Genius Kitchen.
