Explore by Tags

Entries tagged with 'ratatouille'

Eggplant, Squash, and Cherry Tomato Hash With Baked Eggs

Serious Eats J. Kenji López-Alt 2 comments

A savory stew of eggplant, squash, zucchini, onions, and tomatoes, baked with eggs. Perfect for brunch or a light supper. More

Sunday Brunch: Ratatouille With Fried Eggs

Sunday Brunch Sydney Oland 2 comments

I love ratatouille. It's soft on the palate and easy on the stomach; served with a fried egg and some crusty bread, it makes for a simple, hearty brunch that could easily work as a light supper, as well. More

Ratatouille With Fried Eggs

Serious Eats Sydney Oland Post a comment

I love ratatouille. It's soft on the palate and easy on the stomach; served with a fried egg and some crusty bread, it makes for a simply, hearty brunch that could easily work as a light supper, as well. More

Ratatouille Tian from 'The French Market Cookbook'

Cook the Book Kate Williams 2 comments

Is there a better summer dish than ratatouille? The Provençal classic makes use of some of summer's best bounty—tomatoes, eggplant, and zucchini—for an elegant, simple stew that can be served at any temperature, any time of day. This elegant version uses paper thin slices of each fresh vegetable. More

Ratatouille Tian from 'The French Market Cookbook'

Serious Eats Kate Williams 5 comments

Is there a better summer dish than ratatouille? The Provençal classic makes use of some of summer's best bounty—tomatoes, eggplant, and zucchini—for an elegant, simple stew that can be served at any temperature, any time of day. This elegant version uses paper thin slices of each fresh vegetable. More

One Pot Wonders: Easy Ratatouille with Chicken

Yasmin Fahr Post a comment

Chicken adds protein and body to this French summer classic of tomatoes, eggplant, and zucchini. The quick one pot meal gets an untraditional twist from a garnish of fresh corn and a sprinkle of basil. More

Easy Ratatouille with Chicken

Serious Eats Yasmin Fahr 5 comments

Tender chicken legs are simmered in a fresh summer vegetable ratatouille for this quick one-pot meal. More

Grilling: Ratatouille

Grilling Joshua Bousel 1 comment

Grilling each vegetable (and fruit, if you want to get technical), dicing them, and then finishing them with a dressing of herbed white balsamic created a medley of flavors and textures. Creamy eggplant, sweet and sharp onions, and acidic tomatoes all mixed with tangy vinegar and fresh herbs to create an excellent early taste of spring. More

Grilled Ratatouille

Serious Eats Joshua Bousel 6 comments

If you, too, are a sucker for grilled veggies, mix a bunch of them together with a tangy herb vinaigrette for this irresistible grilled interpretation of ratatouille. More

Dinner Tonight: Ratatouille Tacos

Dinner Tonight Nick Kindelsperger 6 comments

Turns out that most of the ingredients in ratatouille came from the New World, which means that before any French cook got his or her hands on the raw ingredients, they were probably served with corn tortillas. And thus was born the idea of ratatouille tacos. More

Ratatouille Tacos

Serious Eats Nick Kindelsperger 2 comments

Fun fact: most of the ingredients in ratatouille came from the New World, which means that before any French cook got his or her hands on the raw ingredients, they were probably served with corn tortillas. And thus was born the idea of ratatouille tacos. More

The Food Lab Lite: Easy Summer Ratatouille with Pasta

J. Kenji López-Alt 2 comments

When it comes to ratatouille, there's no real agreement on even exactly what it should be, never mind how to make it. This version is based off a Julia Child and Joël Robuchon technique that has you cook the eggplant, zucchini, squash and tomatoes separately to produce the brightest, most summer flavors for the dish. More

Summer Ratatouille with Pasta

Serious Eats J. Kenji López-Alt 3 comments

This summer ratatouille is made the Julia Child way: cook the zucchini, squash, and eggplant separately, then layer them together to keep the flavors bright and distinct. A light main course packed with the bright flavors of olive oil and summer vegetables. More

Roasted Ratatouille Lasagna Napoleons

Serious Eats Kerry Saretsky 1 comment

This light Provençal lasagna is made from roasted planks of ratatouille, fresh pasta sheets, layers of unexpected herbs, and a gratinéed crust of gooey cheese. More

The Crisper Whisperer: Ratatouille in Buckwheat Crepes

Serious Eats Carolyn Cope 2 comments

Ratatouille in Buckwheat Crepes is not a recipe. Well, technically it is a recipe, fine. But it's more than that, too. It's a first-rate problem solver. It solves the age-old paradox of feeding brunch to a houseful of vegetarians without plunging them directly into diabetic coma. I love a good [insert baked good here] as much as the next guy, but it's always nice to have some variety on a brunch menu. More

Eat for Eight Bucks: Ratatouille and Chickpeas

Serious Eats Robin Bellinger 13 comments

As pictured, ratatouille and chickpeas make a filling but very simple meal. I eat this at room temperature like a hearty salad. If that sounds too plain for your tastes, spring for some goat cheese. You can crumble that over the beans and vegetables one day and then make goat cheese and ratatouille tartines (or pizzas, yum) the next. More

Dinner Tonight: Ratatouille with Grilled Bread

Serious Eats Blake Royer 5 comments

I was first drawn to this recipe for the novelty factor: It called for four vegetables, four burners, and four pots. Though ratatouille is traditionally a stewed mixture of tomatoes, onions, eggplants, zucchinis, and peppers, in The River Cottage Cookbook... More

Classic Cookbooks: Elizabeth David's Ratatouille

Serious Eats Robin Bellinger 9 comments

One of my guilty secrets as a food person and a word person is that I have never fallen for Elizabeth David. When Summer Cooking and A Book of Mediterranean Food were reissued by NYRB Classics in 2002, I bought... More

Dinner Tonight: Seasonal Ratatouille

Serious Eats Nick Kindelsperger 5 comments

So, I looked in my fridge and noticed that I had: eggplants, bell peppers, squash, zucchini, and tomatoes. That didn't happen on purpose--it's what they had at the farmers' market. But not until my wife said we should have ratatouille... More

Bobby Flay's Grilled Ratatouille

Serious Eats Sarah Wolf Post a comment
More Posts