Summertime veggies are here! Hopefully, your garden will be bursting with cherry tomatoes and zucchinis in no time. Or your local farmer’s market will have a beautiful bounty of gigantic zucchinis and fresh young eggplants to chose from. Ratatouille is of course the best way to roast up a big pot of fresh vegetables.
This recipe is the traditional French recipe. I like it because its simple to follow and it comes out perfect every time. The word Ratatouille actually comes from the french term “touiller,” which means to toss food.
Ratatouille originated in the area around present day Nice. It was originally a meal made by poor farmer’s (in essence it started out life as a peasant dish), and was prepared in the summer with fresh summer vegetables.
Serve it up as an accompaniment to roasted meats, braised or seared fish, or scrambled eggs. Or on a hot day, serve chilled with toasted crusty bread.
The first time I had Ratatouille was not in when I visited Nice, it was at my favorite restaurant in West Palm Beach, FL, called Pistache. My old friend Julien was the chef at that time and served Ratatouille with a fresh piece of Mahi Mahi. I swear my tastebuds haven’t been the same since.
This recipe was adapted from Bon Appetite .