Ratatouille

Ratatouille
Photo by CIA/Keith Ferris

Ingredients

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

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
    • 2 cloves garlic
    • 3 tablespoons fresh parsley
    • 1 pound firm but ripe tomatoes
    • 1/2 pound zucchini
    • 1 8-ounce onion
    • 7 tablespoons olive oil
    • +2 other ingredients
  • Ratatouille
    • 3 assorted bell peppers (green, red, and/or yellow; 1 1/2 lb total)
    • 18 tablespoons extra-virgin olive oil
    • 4 medium zucchini (2 lb)
    • +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 1/2 cups peeled, cubed eggplant
    • 1/2 teaspoon olive oil
    • 1 teaspoon chopped fresh oregano
    • +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
    • 3 tablespoons extra-virgin olive oil
    • 2 cups onions
    • 2 1-pound eggplants
    • 4 garlic cloves
    • 2 3/4 pounds ripe tomatoes
    • 3 fresh thyme sprigs
    • +5 other ingredients
  • Ratatouille
    • 3/4 cup diced onion (1 medium)
    • 1/4 cup finely chopped fresh basil
    • 1/2 teaspoon salt
    • 4 garlic cloves, minced
    • +4 other ingredients


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