Ratatouille season is here! Ratatouille Ina Garten is a fun-to-make end-of-summer French stew. Tomatoes, eggplant, zucchini, yellow squash, and bell pepper are among the fresh ingredients.
This page has a wealth of information to assist you in preparing the most delectable Ratatouille dinner you’ve ever tasted.
Why You’ll Love This Recipe:
- It’s a fantastic method to get rid of a glut of late-summer vegetables. If you have too much produce from the farmers’ market, create ratatouille.
- Ratatouille transforms ordinary veggies into works of art. Even if you’re not a fan of eggplant or summer squash, I’m confident you’ll appreciate this ratatouille.
- It’s vegan and gluten-free, so everyone can enjoy it. Simply select the appropriate accompaniments.
- Ratatouille is an excellent meal to prepare ahead of time. The next day, it’s even delicious, and it reheats well. (Any leftover ratatouille can be frozen for later use.)
- This recipe from Ina Garten is a little unusual. We’ll roast the veggies until they’re a little dried and delightfully caramelized on the edges (no squeaky or mushy zucchini here). Then we’ll combine those freshly roasted vegetables with a fresh tomato sauce that’s been simmering.
What Is Ratatouille?
Ratatouille is a hearty vegetable stew cooked from eggplant, bell peppers, zucchini, summer squash, onions, and tomatoes from the south of France. In other forms, the veggies are blended and cooked together for an extended amount of time, almost melting.
Ingredients That You’ll Need:
Here’s everything you’ll need to put it together:
- Onion and garlic:They create the stew’s flavorful base. Any type of eggplant!
- Zucchini:This summer, I’ve been infatuated with Italian striped zucchini (shown above), but other summer squash species are also fair game. Use regular zucchini, yellow squash, yellow zucchini, or whatever vegetables you have on hand!
- Peppers:Yellow, orange, and red bell peppers all taste great! I’ve also had success with red pimento peppers.
- CherryTomatoes:I add them in two parts. Half become extremely soft and saucy, while the other half becomes sensitive and bursty while maintaining their form. This final dish’s combo is fantastic!
- Dried oregano, fresh thyme, and herbes de Provence:They add aromatic depth of flavor.
- Fresh herbs:For garnish! Basil and thyme are wonderful, but ratatouille with fresh oregano on top is my favorite.
- Extra-virgin olive oil:Use it to sauté the veggies first. Then, for added body and richness, sprinkle it over the completed stew.
- Red pepper flakessalt, and pepper:The red pepper flakes give heat, while the salt and pepper bring out all of the tastes.
Do I need to peel eggplant for ratatouille?
That is entirely dependent on your personal preferences. Some people peel the eggplant in ratatouille, while others want the gorgeous purple color to be part of the aesthetic while arranging the veggies in the pattern.
How To make Ina Garten Ratatouille?
- Preheat the oven to 400 degrees Fahrenheit.
- In a Dutch oven, heat 2 tablespoons of olive oil over medium heat.
- Cook, stirring occasionally, until the onion, eggplant, and 12 tsp salt are tender approximately 8 to 10 minutes.
- Combine the garlic, half of the tomatoes, the bell pepper, zucchini, thyme, herbes de Provence, oregano, remaining salt, and pinches of black pepper and red pepper flakes in a large mixing bowl. Cook for another 10 minutes, stirring once in a while.
- 1 tablespoon vinegar, stirred in Cover with the remaining cherry tomatoes and bake for 17 to 20 minutes, or until the tomatoes begin to burst.
- Remove from the oven, whisk in the remaining 1 tablespoon vinegar, drizzle with olive oil, and top with fresh herbs, if desired.
- Season with more salt and pepper to taste.
Recipe Tips
- Drain the eggplant in a strainer for 20-30 minutes before continuing with the rest of the cutting. You’ll have enough time to prepare the remaining veggies in that period of time.
- Remove the summer squash, eggplant, and zucchini from the Dutch oven as soon as possible after they have browned. It will absorb oil if left in the oil for even a half minute.
- In this meal, rub dry herbs like oregano between your fingers as you sprinkle them into the saucepan. This aids in the “awakening” of dried herbs and spices.
- Cover the dish with a lid. You don’t want the top to burn in the oven while it cooks!
- Get some bread. You won’t be sorry for having pieces of bread on hand to soak in this wonderful sauce!
What To Serve With Ina Garten Ratatouille?
As a complement meal, you may serve this Ina Garten Ratatouille with a variety of serving alternatives. Here are a few:
- Pork Medallions
- Ciabatta Bread
- Pork Chop Brine
- Vegetarian Quiche
- Crusty Bread
- Carbonara
- Grilled Portobello Mushroom
- Roasted Red Potatoes
How To Store Ina Garten Ratatouille?
In The Fridge:
Let your Ina Garten Ratatouille cool first, then place it in an airtight container in your fridge. Leftover Ratatouille will last about 5 days in your fridge.
In The Freezer:
If you prepare a large batch and won’t be able to finish it in 5 days, wrap it tightly in plastic wrap and mark it so you’ll remember to use it. In general, it’s ideal if you eat it within three months.
How To Reheat Ina Garten Ratatouille?
In the Oven:
Cover any Ina Garten Ratatouille leftovers with plastic wrap then transfer to a 350°F preheated oven for 7 to 10 minutes. The Ratatouille should be reheated to 165°F before serving.
In The microwave:
Microwave your Ina Garten Ratatouille for 4 minutes on high or 4 minutes on low.
In the Air Fryer:
Reheat the remaining Ina Garten Ratatouillein in the air fryer for 5 minutes at 350°F, covered in foil. Remove the foil and cook for another 2 minutes, or until well cooked. Ina Garten Ratatouille was kept from drying out thanks to the foil.
FAQ Section
What is the difference between ratatouille and caponata?
Ratatouille is a French meal prepared of eggplant, tomatoes, onions, bell peppers, zucchini, garlic, and herbs cooked in olive oil in the Provence area of France. Caponata is a Sicilian dish made of eggplant, onions, tomatoes, anchovies, olives, pine nuts, capers, and vinegar, all cooked together in olive oil and occasionally sweetened with raisins or sugar.
Can I use a yellow onion instead of a red onion?
Without a doubt. Because red onion is gentler and sweeter than yellow onion, it allows the delicate flavors of the eggplant, tomatoes, zucchini, and yellow squash to come through.
Is Ratatouille supposed to be mushy?
Ratatouille should be soft, but not mushy, like a stew. Your ratatouille should turn out nicely if you follow this recipe.
Can I make Ratatouille ahead of time?
Ratatouille, a classic French cuisine, is a terrific make-ahead food since it gets better with time. To the point when the fresh basil is added, proceed as advised. For optimal results, cool and then refrigerate for 1-2 days. Add 1/2 cup water when needed, stir, and gently reheat over medium-low heat. When ready to serve, add the fresh basil.
Is Ratatouille really a peasant dish?
Because it was traditionally cooked using leftover veggies, sometimes even vegetable scraps, and the “rough chopped” vegetable preparation manner, it was considered a peasant meal. It might be served with low-cost side dishes like rice, pasta, or bread.
Jamie Oliver Pork Medallions Nutrition Facts
- Calories 127
- Total Fat 7.1g
- Cholesterol 0mg
- Sodium 81mg
- Potassium 451mg
- Dietary Fiber 4.6g
- Sugars 5.7g
- Protein 2.1g
- Vitamin A 24%
- Vitamin C 88%
- Calcium 4%
- Iron 5%
Nutrition Facts Source:Source
Ratatouille Ina Garten
Author:Erin Table for SevenCooking Method:BakingCuisine:FrenchCourses:Main, Sides
Difficulty:BeginnerPrep time:15 minutesCook time:40 minutesRest time:minutesTotal time:55 minutesServings:4 servingsCalories:300 kcalBest Season:Summer
Description
Ratatouille season is here! Ratatouille Ina Garten is a fun-to-make end-of-summer French stew. Tomatoes, eggplant, zucchini, yellow squash, and bell pepper are among the fresh ingredients.
Ingredients
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- In a Dutch oven, heat 2 tablespoons of olive oil over medium heat.
- Cook, stirring occasionally, until the onion, eggplant, and 12 tsp salt are tender approximately 8 to 10 minutes.
- Combine the garlic, half of the tomatoes, the bell pepper, zucchini, thyme, herbes de Provence, oregano, remaining salt, and pinches of black pepper and red pepper flakes in a large mixing bowl. Cook for another 10 minutes, stirring once in a while.
- 1 tablespoon vinegar, stirred in Cover with the remaining cherry tomatoes and bake for 17 to 20 minutes, or until the tomatoes begin to burst.
- Remove from the oven, whisk in the remaining 1 tablespoon vinegar, drizzle with olive oil, and top with fresh herbs, if desired.
- Season with more salt and pepper to taste.
Notes
- Drain the eggplant in a strainer for 20-30 minutes before continuing with the rest of the cutting. You’ll have enough time to prepare the remaining veggies in that period.
- Remove the summer squash, eggplant, and zucchini from the Dutch oven as soon as possible after they have browned. It will absorb oil if left in the oil for even a half minute.
- In this meal, rub dry herbs like oregano between your fingers as you sprinkle them into the saucepan. This aids in the “awakening” of dried herbs and spices.
- Cover the dish with a lid. You don’t want the top to burn in the oven while it cooks!
- Get some bread. You won’t be sorry for having pieces of bread on hand to soak in this wonderful sauce!
Keywords:traditional, side
Nutrition Facts
Servings4
- Amount Per Serving
- Calories 127
- Calories from Fat 64
- % Daily Value *
- Total Fat 7.1g11%
- Saturated Fat 1g5%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 81mg4%
- Potassium 451mg13%
- Total Carbohydrate 16g6%
- Dietary Fiber 4.6g19%
- Sugars 5.7g
- Protein 2.1g5%
- Vitamin A24IU
- Vitamin C88mg
- Calcium4mg
- Iron5mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
FAQs
Ratatouille Ina Garten? ›
Ramsay's ratatouille is a bit different from the traditional recipe, as it uses roasted vegetables instead of stewed ones. This gives the dish a bit more of a flavour and also helps to bring out the natural sweetness of the vegetables.
Has Gordon Ramsay made ratatouille? ›Ramsay's ratatouille is a bit different from the traditional recipe, as it uses roasted vegetables instead of stewed ones. This gives the dish a bit more of a flavour and also helps to bring out the natural sweetness of the vegetables.
How to make ratatouille Dreamlight? ›To make ratatouille in Disney Dreamlight Valley, you'll need to bring the following ingredients to any of the stoves/hobs in the game: eggplant (AKA aubergine), zucchini (AKA courgette), onion, tomato, and the spice of your choice. Simply chuck those food items into any active hob and your job will be done.
Why is ratatouille the food so popular? ›Ratatouille appears in restaurants
From a peasant dish made with the few ingredients available, ratatouille became a restaurant-worthy dish, today known beyond national borders thanks to the computer-animated film that made it a success, inspiring chefs of all levels to prepare it in the most original versions.
- Use the freshest produce. Don't take those tomatoes that look like you'd better use them up. ...
- Slice all the vegetables as uniformly as you can. This will ensure they cook evenly.
- Cover the dish. ...
- Get bread.
Ratatouille is traditionally made with tomatoes, zucchini, peppers, onions, and eggplant when they are at the peak of their season at the same time. Garlic, thyme, and basil are often added to the mix as well.
Why do all the chefs quit at the restaurant Ratatouille? ›They simply felt that Remy was not good enough to be a chef because he was a rat . In all reality, Linguini believed in Remy . As Chef Gusteau's motto was anyone can cook .
Who is the bad chef in Ratatouille? ›Chef Skinner (simply known as Skinner) is the main antagonist of Disney•Pixar's 2007 animated feature film, Ratatouille.
What is the famous restaurant in Ratatouille? ›Gusteau's was a fictional restaurant in the 2007 Disney•Pixar animated feature film Ratatouille, home to the most famous chef in Paris, Auguste Gusteau.
Where is the fish in Remy's Kitchen? ›You can find a Fish on the shelf behind Remy with five more ingredients: Banana, Eggplant, Lettuce, Tomato, and Zucchini. Select the Rainbow Trout, select the amount (1), and press Collect to add it to your inventory. NOTE: All the Ingredients in Remy's Kitchen are available only in this Realm.
How to make Greek pizza Disney? ›
To make Greek Pizza in Disney Dreamlight Valley, players need wheat, cheese, tomato, onion, and a herb. This is a great recipe to know since it's also the pizza that restores a lot of energy, specifically 1,152 energy.
What is the real name of the dish in Ratatouille? ›The dish that Remy creates in Ratatouille, technically, isn't Ratatouille. It's really a dish that goes by the name of (fancy French term alert!) Confit Byaldi that was perfected by the great chef Thomas Keller.
What is the French name for Ratatouille? ›The modern recipe for Ratatouille originated in the Nice and Provencal regions of France. Its official French name is Ratatouille Niçoise.
Why is my Ratatouille bland? ›The vegetables when baked slowly for a long time will absorb the flavor of the sauce, which means if your sauce is bland, the vegetables will end up bland too. This is why it is very important to use good quality and fresh vegetables when making this dish. Be generous with the seasonings, and use good herbs and spices.
Is ratatouille an entree or main dish? ›Ratatouille can be the main course, a side dish, or even a salad. Delicious all on its own or served with a variety of foods that might include these ideas: Beef: flank, filet, or steak are delicious juicy options. Pork: chops or tenderloin pair well with ratatouille.
What is the meal at the end of ratatouille? ›Fun fact: the signature dish Rémy serves at the end of Ratatouille isn... ratatouille | TikTok. Disney's Ratatouille isn't actually a ratatouille, it's technically called a tian. Both dishes feature a rich tomato sauce made with onion, peppers, garlic, herbs and tomatoes.
Does ratatouille go with white or red wine? ›Ratatouille needs a wine that won't muddle the dish's medley of distinct flavors. I recommend a lighter-style red with modest tannins and enough acidity to allow the vegetables' individual characteristics to open up on your palate.
What is the favorite dish of the food critic in ratatouille? ›Ratatouille is the signature dish that Remy and Linguini make for the recipe critic. Colette, the toughest and only female chef in the kitchen, calls this vegetable dish “a peasant dish,” while Remy elevates it with sliced vegetables and sophisticated plating.