Where is ratatouille from

It was prepared during the summer when fresh vegetables were available. There are a few different takes on how ratatouille got its name; there are also several different versions of the dish. The great thing about ratatouille is its versatility — it can be cooked in different ways, using varying ingredients. You can have fun with it if you wish, layering the vegetables for a really aesthetically pleasing meal. It can be served as an appetizer, a side dish, or the main dish of the meal; as the primary dish, it is often served with rice or couscous.

And, ratatouille can be served hot or cold, or at room temperature. For 24 years, he owned and managed a large, award-winning waterfront restaurant on Hilton Head Island, South Carolina. Put 2 tablespoons olive oil into the same pot, add the squash and zucchini, and cook over medium-high heat for about 5 minutes. Put 2 tablespoons olive oil into the same pot. Add the onion and bell pepper and cook until softened, about minutes. Cook about 15 minutes or until the tomatoes have broken down and the vegetables are tender.

Stir in the zest and lemon juice. Facebook Twitter Email. It's like a stew, right? Why do they call it that? If you're gonna name a food, you should give it a name that sounds delicious. Ratatouille doesn't sound delicious.

It sounds like "rat" and "patootie. Stir in garlic, lemongrass, eggplant, peppers and zucchini and cook for 2 minutes, stirring often. Add mushrooms and cook an additional 5 minutes.

Stir in tomatoes and miso mixture; mix well. Cover and cook 20 minutes, or until vegetables are softened. Remove lid and cook an additional 10 minutes to thicken sauce.

Summer vegetables are roasted in the oven to bring out their natural sweetness. Feel free to add any vegetables from the garden such as zucchini or squash.

Serve over polenta, pasta or with a slice of crusty bread. Place two rimmed baking sheets in the oven for 4 minutes to heat. Meanwhile, toss the tomatoes, eggplant, peppers and onions with olive oil and garlic in a large bowl.

Very carefully spread the vegetables on the hot baking sheets. Roast, shaking the pan once or twice to turn vegetables, until tender and golden, 15 to 20 minutes. Season with salt and pepper.