Traditionally, each vegetable is sautéed separately before being layered into a casserole dish and baked in the oven. Typically served as a side dish, Ratatouille can be the main course with added pasta or bread. Pasta: Like your favorite pasta sauce, ratatouille is an incredible accompaniment to any kind of pasta.Potatoes: I especially love it over roasted or mashed potatoes.Grains: Ratatouille is delicious served over rice, quinoa, or risotto.Chicken: always a popular option and perfectly suited to ratatouille.Lamb: especially a well-seasoned leg of lamb.Pork: chops or tenderloin pair well with ratatouille.Beef: flank, filet, or steak are delicious juicy options.Delicious all on its own or served with a variety of foods that might include these ideas: I’d love to see your recipe! Travel is such an enriching experience for children.Ratatouille can be the main course, a side dish, or even a salad. The wine that went with it was excellent too. It was in a small village where we ordered completely in French-an interesting challenge for us.
My very peak eating experience in France was a cassoulet. It was pretty easy to find which restaurants were kid accepting and which weren’t-important with a two year old in tow. I hadn’t had savory crepes before that trip. For dinners we found some great crepe places. Breakfast was almost always included in our accomodations-coffee, baguettes, croissants, yogurt and sometimes, if we were lucky, hard boiled eggs. Much better than hauling them into restaurants several times a day. We’d load the string bag on the back of the little one’s umbrella stroller with lunch foods-just enough so she wouldn’t tip over-then stop at a grassy area when ever we were hungry. The kid trip, of course, was way different. Once when our children were two and seven, the second time a few years ago with no kids. How exciting that your trip is getting closer! We have been to France twice.
Here’s how to make ratatouille in the oven: The vegetables marinate together, becoming even more delicious with time, making this a great do-ahead dish. Seasonings – salt, pepper, and Herbes de Provence are common and so very delicious in this dish. After the vegetables are soft and tender, they get scraped into a large bowl with more olive oil and balsamic.
Olive oil – Olive oil is one of the flavors of the south of France, so definitely try to include it if you can. Play with the proportions to get the sauciness level you prefer. I confess that I often use canned tomatoes so that I can use the garden-ripe ones for eating fresh. Ratatouille vegetables – There are specific vegetables traditionally included, such as tomatoes, garlic, onion, zucchini, eggplant, and bell pepper.
Here’s what you need to make ratatouille: Making ratatouille in the oven is a hands-free alternative to cooking it on the stovetop like a stew. It’s yummy! Ratatouille is not a pretty dish, but it is delicious! The flavors of summer simmer into a delicious melange of flavors from the zucchini, eggplant, peppers, and tomatoes. And leftovers are excellent the next day. It may be “a peasant dish” as Colette claims, but it is delicious. I might serve it with rice for a simple vegan meal or beef it up with something off the grill. Like with this Ratatouille you make in the oven. Sometimes I go all out with the courses: a carrot salad pork medallions and potatoes salad with Dijon Vinaigrette and a cheese plate followed by a dessert, like Chocolate Fondue. As a lifelong francophile and a French lit major, I’m a big fan of serving classic French dishes at home.