Amazing Ways to Serve Ratatouille
Beloved by home cooks and top chefs long before it starred in an animated film, ratatouille (rat-uh-TOO-ee) endures as a classic for good reason. It's a versatile dish that makes the most of garden vegetables when they're at their peak. Read on to get recipes and ideas for making and using ratatouille.
By Nichole Askamit
What Ingredients Are in Ratatouille?
You don't need a list for ratatouille's key ingredients. Just remember EZ POT—an acronym for eggplant, zucchini, peppers, onions, and tomatoes—and you're all set.
6 Ways to Make Ratatouille
There are loads of ways to make ratatouille — most of them healthy, gluten-free, vegan, and one-pot. And there are even more uses for it: as a hot or cold stew, a side dish, a pasta sauce, a sandwich spread, a stuffing, and more. Here, we're serving up two terrific versions and four ways to put them to use.
This mostly hands-off ratatouille uses veggies cut into strips or spirals and roasts them for a sweet, smoky, complex flavor. This less-saucy ratatouille is ideal as a sandwich or pizza topping.
Ready-made pizza dough is topped with a portion of Sheet Pan Ratatouille or other prepared ratatouille and baked with mozzarella cheese until golden and bubbly. A drizzle of balsamic vinegar glaze finishes the dish.
Sheet Pan Ratatouille (or other ratatouille) takes this grilled cheese sandwich to a whole new level. Tip: Mayo inside a grilled sandwich adds moisture and helps hold toppings in place. Mayo on the outside? It's the secret to a crisp, golden, delicious crust.
This version can be enjoyed as a stew, sauce, or filling, depending on how long you simmer it.
Now that's fun to say: rat-uh-TOO-ee PAP-ar-DAY-lay! To make this quick and easy dish, simply toss cooked pappardelle pasta with some of the Ratatouille Provencal and sprinkle with freshly grated Parmesan cheese.
Have a little Ratatouille Provencal left over? Spoon it into sweet bell peppers, top with cheese, and bake until bubbly.
Related: Get tips for how to cook eggplant.
This article originally appeared in the August/September 2019 issue of Allrecipes Magazine.