Ratatouille

Ratatouille
Photo by CIA/Keith Ferris

Ingredients

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

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
    • 20 fresh basil leaves
    • 1 cup fresh flat-leaf parsley
    • 2 pounds eggplant
    • 2 large onions (1 1/2 lb total)
    • +7 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
    • 1/2 cup sliced zucchini
    • 1/4 teaspoon pepper
    • 1/2 cup chopped onion
    • 1/2 cup green pepper strips
    • 1/2 teaspoon olive oil
    • +6 other ingredients
  • Ratatouille
    • 1/4 teaspoon dried oregano
    • 1/2 cup fresh basil leaves
    • 1 red bell pepper
    • 5 tablespoons olive oil
    • 2 garlic cloves
    • 1/4 teaspoon fennel seeds
    • +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
    • 1 red bell pepper
    • 1 bay leaf
    • 2 3/4 pounds ripe tomatoes
    • 3 fresh thyme sprigs
    • 1 yellow bell pepper
    • 1/4 cup fresh basil
    • +4 other ingredients
  • Ratatouille
    • 3 cups diced zucchini (2 medium)
    • 1 tablespoon olive oil
    • 3 3/4 cups diced eggplant (1 medium)
    • 1 (28-ounce) can diced tomatoes, undrained
    • +4 other ingredients


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