|07-13-2010, 03:09 PM||#1|
Join Date: Jun 2008
Has anyone here ever made ratatouille?
I'm about to try making it tonight, although more in "stew" form than the pretty vegetable casserole that you often see. (My tomatoes are too ripe for that.)
Anyone have a good recipe? Or a suggestion for what to serve with it?
|07-13-2010, 07:49 PM||#2|
Join Date: Jun 2008
summer vegetables, chopped (I used tomatoes, eggplant, zucchini, and yellow squash. Everything I saw online said it's typical to use whatever is lying around, with first three ingredients here being pretty standard).
salt, pepper, spices (to taste)
I heated the olive oil in a large pot, then threw in the onions and garlic and sauteed until the onions started getting translucent. I added in the eggplant and let this cook for a couple of minutes. Then the squash, zucchini, and tomatoes, stirring in each new edition and letting it cook a few minutes before I added in the next. Spiced it (used Italian seasoning mix), added in a 15oz can of tomato sauce, covered and let cook for about 10 minutes, then uncovered and simmered for 20 minutes.
Served over rice and garnished with parmesan cheese.
My DD6 was really excited when I told her I was making ratatouille. She squealled and danced...and ate fresh vegetables! She NEVER eats squash or zucchini or eggplant...yet she ate everything I put on her plate tonight and asked for more.
I think the veggies could have cooked a little longer or been cut up smaller (1" chunks or so). Initially, it was way better with the parmesan cheese...but I think this is going to be one of those that sits in the fridge for a day or two and is sooo much tastier. (I saw a recommendation that ratatouille should be made two days in advance then served with roast beef.)
At any rate...we think it turned out pretty well -- and my DD ate her veggies! (And now wants to watch Ratatouille, which, sadly, we don't own.)
|08-07-2010, 12:29 PM||#3|
I think DH was starting to question their sanity
I feel like I must be forgetting something!
Join Date: Dec 2001
My family loves ratatouille. When my DS went away to college last year he was happy to see it being served in the food court one night. His friends were like, "Dude, that looks nasty. What's in it?" and DS matter-of-factly said, "Eggplant. My Mom makes this all the time."
I use this recipe from allrecipes.com, but mine never turns out the same way twice, since I tend to take great liberties with recipes when I cook! )
2 T. olive oil
3 cloves garlic, minced, or 1/2 tsp. garlic powder
2 tsp. dried parsley
1 eggplant, cut into 1/2 inch cubes
salt or garlic salt
1 c. Parmesan cheese
2 zucchini, sliced
1 large onion, sliced in rings
2 c. sliced fresh mushrooms
1 green pepper, sliced
2 lg. tomatoes, chopped
*I also add chunks of cooked chicken breast, mozzarella cheese, and Italian seasoning.
Preheat oven to 350 degrees. Coat large casserole dish with 1 T. olive oil. Spread eggplant evenly in bottom of dish. Sprinkle with parsley, a few T. of Parmesan and any additional seasoning you choose. Layer zucchini, lightly salt and sprinkle with more cheese. Layer rest of veggies, sprinkling each layer with more salt and cheese. Drizzle with remaining olive oil. Bake for 45 minutes.
Note: You can saute the eggplant and garlic beforehand, but we don't like our veggies too mushy, so I skip that step and just throw everything together and bake it. Works great! Also, we just serve it with french bread, since it's plenty filling all on its own. Enjoy!
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