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#Baked ratatouille recipe full#
The great thing about this dish is that, even if you’re short on time and don’t want to create the pretty pattern, the ingredients can be chopped up and tossed into a pot in the more traditional, rustic French style, such as in this ratatouille recipe from Food & Wine.Įven my meat-eating man was over the moon for this one, which we served with grilled chicken and a warm, sliced baguette. We also agreed that it would also be enough as a full dinner on its own, or served with rice, couscous or polenta. Anonyme 5 Baked Ratatouille T19:02:38+00:00 octo I would make this recipe again The 2 ingedients I add which I strongly believe enhance the final product are: some chopped up fresh basil and 1/2-1 Tbsp of wine vingear (for a 2 serving recipe).
![baked ratatouille recipe baked ratatouille recipe](https://www.wholesomeyum.com/wp-content/uploads/2019/08/wholesomeyum-the-best-easy-baked-ratatouille-recipe-12.jpg)
So, what better time to make this delicious dish of ratatouille? The zucchini, squash, red pepper and eggplant were perfectly plump and ready for a close shave, and laid on a bed of tomato puree mixed with onion, garlic, spices, and topped with fresh thyme, I knew these veggies would make for one pretty simple, good lookin’ side dish! Saute until aubergine is soft, about 10 minutes. Heat remaining 1 tablespoon olive oil in a medium frying pan over medium heat.
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From grocery stores to farmer’s markets, it’s a wonderful thing to know that the produce I need, and plenty more that I don’t need, is fresh, plentiful and grown locally. Coat bottom and sides of a 1 1/2 litre baking dish with 1 tablespoon olive oil. One of the things I love most about Southern California summers is the abundance of fresh fruits and vegetables available.