Ratatouille

Ratatouille
Photo by CIA/Keith Ferris

Ingredients

  • 2 medium zucchini
  • ½ cups extra-virgin olive oil
  • 1 tablespoon fresh basil, chopped
  • 1 teaspoon freshly ground black pepper
  • 1 bulb fennel
  • 3 red bell peppers
  • 2 teaspoons kosher salt
  • + 7 more ingredients
    • 2 teaspoons fresh thyme, chopped
    • 1 head garlic
    • 1 tablespoon balsamic vinegar
    • 2 teaspoons fresh marjoram, chopped
    • 3 yellow bell peppers
    • 1 medium eggplant
    • 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 8-ounce onion
    • 1 teaspoon salt
    • 1/2 pound eggplant
    • 2 green bell peppers
    • 2 cloves garlic
    • 3 tablespoons fresh parsley
    • +2 other ingredients
  • Ratatouille
    • 18 tablespoons extra-virgin olive oil
    • 2 pounds eggplant
    • Parmigiano-Reggiano shavings
    • 2 1/4 teaspoons salt
    • 4 medium zucchini (2 lb)
    • fresh basil
    • +6 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 chopped onion
    • 1/2 cup sliced zucchini
    • 1 cup peeled, seeded, and chopped tomato
    • 2 teaspoons chopped fresh parsley
    • +7 other ingredients
  • Ratatouille
    • 1 onion
    • 2 garlic cloves
    • 5 tablespoons olive oil
    • 1/4 teaspoon fennel seeds
    • 1 red bell pepper
    • 1/2 cup fresh basil leaves
    • 1/4 teaspoon dried oregano
    • +5 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 zucchini
    • 4 garlic cloves
    • 1 red bell pepper
    • 2 cups onions
    • 2 1-pound eggplants
    • 1 fresh rosemary sprig
    • 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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