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Ratatouille

Author
Cookinero 10 Apr 2025
3930
Ratatouille

Initially, ratatouille was popular only among humble farmers. They prepared the dish from vegetables that they grew in their own gardens: peppers, tomatoes, onions, garlic and zucchini. Olive oil and basil were always added. It didn’t take long before ratatouille became the most famous French vegetable dish. And, perhaps, the healthiest thanks to al dente – a cooking option in which vegetables retain their shape, elasticity and maximum vitamins.

How to cook Ratatouille

Step 1

Ratatouille

Heat the olive oil in a frying pan and fry the onion until golden brown. Add the garlic and fry for 2 minutes, then add the remaining vegetables and fry everything together for 6 minutes, stirring constantly.

Step 2

Ratatouille

Reduce heat to low and add basil. Simmer vegetables under the lid for 10 minutes. Season the finished ratatouille with salt, pepper, stir and serve.

Ratatouille - FAQ About Ingredients, Baking Time and Storage

Yes! While traditional ratatouille includes eggplant, zucchini, bell peppers, and tomatoes, you can customize it with seasonal veggies like mushrooms, squash, or potatoes.
Store it in an airtight container for up to 5 days. The flavors often improve after a day or two as they meld together.
Yes, it's naturally low-carb if you stick to non-starchy vegetables. For even fewer carbs, reduce or omit higher-carb veggies like onions and bell peppers.
Gently warm it in a saucepan over low heat with a splash of water or broth to prevent drying out, or microwave in 30-second intervals, stirring between heating.
Yes! Freeze in portions for up to 3 months. Thaw in the fridge overnight and reheat gently, though texture may soften slightly.
Try it with crusty bread, over polenta, with grilled chicken or fish, or as a side to roasted meats. It's also great with a fried egg on top.
Add herbs like thyme or oregano, a splash of balsamic vinegar, or a pinch of red pepper flakes for heat. Letting it rest before serving enhances flavors.
Absolutely—it's ideal for meal prep. Make it 1-2 days ahead; the flavors deepen as it sits.

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