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Ratatouille Recipes

Category French
Ratatouille
This French dish has been made for centuries, combining zucchini, eggplant, and peppers to make a delicious and hearty stew. Modern versions can be prepared in a variety of ways and with different ingredients, like tomatoes. This page contains ratatouille recipes.
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This is a beautiful vegetable ratatouille that is immersed in a tomato sauce, swirled with a homemade Bechamel sauce. It's lovely and crisp on top, and soft and creamy on the bottom. This is a delight to enjoy any time of the year.

Prep Time: 20 minutes

Cook Time: 60 minutes

Total Time: 1 hour 20 minutes

Yield: 6 servings

round dish of Creamy Ratatouille

Ingredients:

  • 2 cups tomato sauce
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • 1/2 tsp chili powder
  • 3 cloves garlic, minced
  • 1 large red bell pepper
  • 2 medium potatoes
  • 1 yellow squash
  • 1 zucchini
  • 1 eggplant
  • 1 Tbsp unsalted butter
  • 1 Tbsp all-purpose flour
  • 1 cup milk
  • 1/4 tsp ground nutmeg
  • olive oil
  • salt and pepper
ingredients

Steps:

  1. Preheat oven to 375 F and bring 2-3 cups of water to a boil in a pot. Thinly slice potatoes.
  2. thinly sliced tomatoes
  3. Season water with salt, then drop potato slices in. Cook for about 4 minutes until parboiled. Drain.
  4. par boiling potatoes
  5. Thinly slice all the other vegetables and set aside.
  6. sliced egg plant, yellow squash & zucchini
  7. To make the Bechamel sauce, heat the butter in a saucepan over medium heat. Add the flour and cook, stirring nonstop, until well incorporated but not browned.
  8. making sauce in pan
  9. Add milk about 1/4 cup at a time and stir until smooth.
  10. adding milk to sauce
  11. When sauce is thick and creamy, stir in nutmeg, then add salt and pepper to taste.
  12. adding spices to sauce
  13. Pour the tomato sauce into the bottom of a baking dish, add garlic, basil and thyme, then swirl in the Bechamel sauce.
  14. Creamy & pasta sauce in baking dish
  15. Make little stacks of the veggie slices in your hands first in order to make the big spiral. This makes it easier to go around the baking dish, especially if you're going in colour order like I did here. I think it makes it visually pop!
  16. colorful vegetable slices
  17. Place the stacks of veggies in the sauce around the dish. The Bechamel's thickness also aids in keeping the veggies standing up nicely.
  18. colorful veggie slice around outside of round baking dish
  19. Work your way to the middle until it's completely packed. Drizzle with olive oil, and sprinkle with some salt and pepper.
  20. filled veggie slices in baking dish
  21. Bake until edges are browned and veggies are tender, about 1 hour.
  22. baked Creamy Ratatouille
Comment Pin it! Was this helpful? 9

Use so many of the wonderful vegetables from your garden for this flavorful, aromatic dish. I substituted cucumbers for some of the zucchini.

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I cut out the middle part with the seeds, and put that in the salad for tonight.

bowl of Ratatouille over brown rice

Comment Pin it! Was this helpful? 1
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November 7, 2005

Heat oil in large nonstick skillet. Add chicken and saute about 3 minutes, or until lightly browned.

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