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ratatouille

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A tower or lovely colours this mini ratatouille. A fun twist on a French classic with roasted eggplant, zucchini, tomato, red bell pepper and goat cheese served with a Spanish Salsa Verde. This mini Ratatouille is my favourite vegetarian dish, plus it’s so healthy and easy to make. This version is a mini one, a tower of all the classical ingredients topped with a Spanish salsa verde. There are so many versions of ratatouille out there, some with capers and a touch of vinegar (caponata) or spiced up a bit with Espelette pepper in the Basque region, etc. Most of the time aromatized with thyme, marjoram, laurel and other Mediterranean aromatic herbs. Some other times they add goat cheese or olives to the ratatouille. A pretty polyvalent dish! This ancient 18th-century French dish is usually served as a side dish to meat or fish. Usually made in a casserole, this…

Easy Baked Ratatouille Provençale is a colourful vegetarian dish consisting of thinly sliced zucchini, eggplant, tomato and bell pepper swimming in a tomato, goat cheese, thyme sauce drizzled with olive oil and a few olives. Easy Baked Ratatouille with Olives is such a delight for the eyes and the taste buds. Really simple to make in under 30 minutes. Simply need a mandoline and you’ll get this fantastic-looking and tasting dish made in no time! The secret of this dish lay at the bottom of the dish. A sauce made with; goat cheese, tomato, garlic, pepper and thyme. When merged with all the top veggies it turns into a splendid explosion of flavour! I usually serve ratatouille with rice, or couscous, and make sure to add the bottom juice all over the rice. Goat Cheese in the Ratatouille? Even the biggest goat cheese skeptic might fall for this one. You’ll see… it gives the ratatouille a whole…

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