It’s a great way to use up a surplus of late-summer veggies. If you come home from the farmers’ market with too much, make ratatouille.
Ratatouille turns basic vegetables into magic. Even if you don’t typically love eggplant or summer squash, I bet you’ll enjoy this ratatouille.
It’s vegan and gluten free for all to enjoy. Just choose your accompaniments accordingly.
Ratatouille is a great make-ahead recipe. It tastes even better the next day and reheats beautifully. (You can also freeze extra ratatouille for later.)
Make it a movie night and watch Disney’s Ratatouille!
This recipe is a little different. We’re going to roast the vegetables until they’re deliciously caramelized on the edges and a little dehydrated (no squeaky or mushy zucchini here). Then, we’ll add those perfectly roasted veggies to a simmering fresh tomato sauce.
This method yields amazing ratatouille. My husband says it’s the best he’s ever had. It’s also easier to make than proper stovetop ratatouille, since it requires less time standing over the stove. Hooray!
