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Ratatouille

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Recipe photo courtesy of Marcus Nilsson

This hearty country dish from the Provence region of France is an easy mix of seasonal vegetables, garlic, and olive oil.

Source: Everyday Food, October 2010
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

This recipe yields a batch big enough for these other recipes: Ratatouille with Pasta, Ratatouille and Baked Eggs, and Ratatouille Phyllo Wraps. It can also be served as a simple side dish or spooned onto toasted crusty bread.

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Reviews

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How would you rate this recipe?
436
  • BERRYGYRL59
    22 SEP, 2017
    Good recipe. I added crimini mushrooms, sliced. I did not have the herbs listed but did have some herbs de provence. Very tasty.
    Reply
  • Shanna2777
    2 SEP, 2015
    Thank you for this delicious recipe. I shared it with my customers here: http://www.buyfarmfood.com/recipes
    Reply
  • ohioucara
    19 JAN, 2015
    I made this for the first time and was delighted! I followed the recipe exactly and served it over corn grits. I don't particularly jump for joy over any of the ingredients on their own, but put together in this way ended up being quite delicious. I will for sure make this again and again, not changing a thing. (I love finding vegetarian meals as well).
    Reply
  • genevieve737
    18 AUG, 2014
    Great Farmer's Market recipe! I didn't really see the point of "roasting" tomatoes, but I guess that would depend on how much juice is. I used only half the oil, and served it with brown rice and some adzuki beans I had already cooked up for a nice vegan meal my husband devoured. :)
    Reply
  • Reitre
    7 MAY, 2014
    Really good recipe. Added a can of diced fire-roasted tomatoes. This is a favorite.
    Reply
  • Sara-25
    18 JAN, 2014
    This is THE best ratatouille recipe I've ever come across. Thrush
    Reply
  • Sara-25
    18 JAN, 2014
    his is THE best ratatouille recipe I've ever come across.Thrush
    Reply
  • klaus_90
    16 DEC, 2013
    easy to make and healthy , i like that recipe . psoriasis
    Reply
  • Jacklynj77
    18 MAR, 2013
    This is an excellent recipe for ratatouille. I didn't have any marjoram so I used thyme and basil instead. I also used a little less garlic than the recipe called for. It turned out perfectly. It also makes a great pizza topping with a little balsamic and mozzarella the next day.
    Reply
  • BunniKins
    7 MAR, 2013
    By far this is one of the easiest, tastiest and most flexible recipes for ratatouille. This is my second time doing it and I'm experimenting with different presentations and slicing. It's consistently flavorful. Do be careful about the vinegar in the end though and taste as you add.
    Reply

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