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EASY RATATOUILLE


This easy Ratatouille recipe comes together quickly for an easy one-pot weeknight dinner. It’s a light and fresh French meal that’s naturally gluten-free, dairy-free and vegan.

This easy ratatouille is a simplified version of the French classic, and makes a hearty and well-balanced meal to enjoy all year long.

History of Ratatouille
The word ratatouille comes from the French ratouiller and tatouiller, expressive forms of the verb touiller, which means “to stir up”.
The origin of the dish is in the area around Provence and Nice and compared to many other French classic, it is a relatively new one.

It appeared for the first time in France back in the 18th century. Its name first appeared in English in 1877.

The ratatouille is close to the bohémienne , also Provencal recipe, both of peasant origin. The Sicilian caponata is also close to the ratatouille, but slightly more on the tart side, by the addition of capers and vinegar.

Ingredients for Ratatouille
Although this version is not the most traditional ratatouille around, I’m sticking to the classic recipe when it comes to the ingredients.

Traditionally, ratatouille calls for simple, hearty vegetables such as:

zucchini
eggplant
tomatoes
onion
garlic
Try to get the absolute best quality vegetables you can. It will definitely make this dish from good to AMAZING.

When you go shopping for the vegetables, look for veggies that have a similar diameter, so that when you will slice them, they will stack together evenly.
Great fresh vegetables have a fantastic flavour on their own, but also make sure to choose super high quality canned tomatoes for the sauce.

I pick the Italian San Marzano variety whenever I find it, but any great organic plum tomato variety will do.

For the herbs, if you have Herbs de Provence at hand, totally go for it!

Otherwise, you’ll be just as happy with some freshly dried oregano (I used my mom’s Sicilian oregano!) and fresh thyme sprigs.
How To Make Ratatouille
The most traditional recipe for ratatouille calls for cooking each vegetable separately in a pot on the stove.

Then putting everything back into the pot with a bunch of tomatoes added in, and letting it all slowly stew together.

My version is way simpler and requires less time spent over the stove.

It all comes together in less than 1 hour, and it’s one of the easiest one-pot meals around, made with super simple ingredients and requiring very little cooking skills.

Plus, it’s naturally dairy-free, gluten-free, and vegan, making a fantastic allergy-friendly option.

Here you slice all the veggies evenly, you prep the sauce, and after layering the prepared veggies on top, you put it in the oven until cooked through.
For the best fuss-free result, stir the sauce together and pour it into the bottom of the pan before layering the veggies on top.

You can simply cube all the veggies, but for a pretty presentation, I like to slice them up separately and line them up in order.

It takes few minutes more but will make this dish look like you spent the whole day on it!
To cook and serve this easy ratatouille, I’ve partnered up with the well-known french brand Le Creuset.

Le Creuset has been making amazing long-lasting cast-iron casserole cookware since 1925 in France, using only the finest materials.

I love using their casserole pots, as they are suitable for all types of heat sources and can be transferred from the stove to the oven, and then straight to the dining table.

Lately, I’ve been obsessed with their shallow casserole pot, which comes in different colours including the new Rosemary (showcased here).

I’ve been using it for making anything from classic tomato sauce, chicken stew and this delicious easy ratatouille, of course.

I cannot tell you enough how tasty it is. It is one of those easy one-pan weeknight dinners. It’s super healthy, quick and fulfilling, and all you need to make it a meal is your favourite protein.

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