Ratatouille

Ratatouille
Photo by CIA/Keith Ferris

Ingredients

  • 1 bulb fennel
  • 2 teaspoons kosher salt
  • 3 red bell peppers
  • 2 cups tomato sauce
  • 1 tablespoon fresh basil, chopped
  • 2 medium zucchini
  • 1 teaspoon freshly ground black pepper
  • + 7 more ingredients
    • 1 medium eggplant
    • 1 tablespoon balsamic vinegar
    • 1 head garlic
    • 2 teaspoons fresh marjoram, chopped
    • 2 teaspoons fresh thyme, chopped
    • ½ cups extra-virgin olive oil
    • 3 yellow bell peppers

Preheat oven to 350°F. In large saucepan over moderately high heat, bring 2 quarts salted water to boil. Add fennel and boil until tender, about 10 minutes. Meanwhile, rub red and yellow peppers, zucchini, and eggplant with olive oil and transfer to la...

View full recipe at Epicurious

Comments

Variations on Ratatouille

  • Ratatouille
    • 1/2 pound zucchini
    • 1 pound firm but ripe tomatoes
    • 3 tablespoons fresh parsley
    • 2 cloves garlic
    • 1 teaspoon salt
    • 7 tablespoons olive oil
    • +2 other ingredients
  • Ratatouille
    • Parmigiano-Reggiano shavings
    • 3 assorted bell peppers (green, red, and/or yellow; 1 1/2 lb total)
    • 18 tablespoons extra-virgin olive oil
    • +9 other ingredients
  • Ratatouille
    • 1 bell pepper, I chose red to contrast the courgette.
    • A garlic clove or 2.
    • 2 medium tomatoes.
    • 1 courgette, however much you think you can eat.
  • Ratatouille
    • Olive oil-flavored vegetable cooking spray
    • 1/2 teaspoon olive oil
    • 1/2 cup green pepper strips
    • 1 cup peeled, seeded, and chopped tomato
    • +7 other ingredients
  • Ratatouille
    • 3/4 teaspoon salt
    • 1/4 teaspoon fennel seeds
    • 1/8 teaspoon ground coriander
    • 3/4 pound small ripe tomatoes
    • 1 small zucchini
    • 1 3/4-pound eggplant
    • +6 other ingredients
  • Ratatouille
    • 2 T olive oil
    • 1 c onions, chopped
    • 2 clove garlic, chopped
    • 2 bell peppers (red or yellow), chopped
    • 2 c chopped, cooked potatoes
    • +8 other ingredients
  • Ratatouille
    • 2 cups onions
    • 3 tablespoons extra-virgin olive oil
    • 4 garlic cloves
    • 2 zucchini
    • 1 red bell pepper
    • 1 bay leaf
    • 1/4 cup fresh basil
    • 2 1-pound eggplants
    • +3 other ingredients
  • Ratatouille
    • 3/4 cup diced onion (1 medium)
    • 1/2 teaspoon salt
    • 4 garlic cloves, minced
    • 1/4 cup finely chopped fresh basil
    • +4 other ingredients


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