The Quintessential French Summer Dish

Ratatouille is the quintessential French summer dish using the garden’s harvest. Up until recently I never made ratatouille before. Shocking I know. No clue why I haven’t. Glad that changed.

Simple Dish, Complex Favors

I came across “Ratatouille Reimagined: 8 Ways to Enjoy” in Forks Over Knives, Summer 2021 magazine. They had the basic recipe then 8 additional ways to serve it. I had all of the ingredients so I made it. There are two ways to make it. The traditional way is to slice  then arrange veg in a dish and bake. Since it was hot and I was lazy, I took the slow cooker option which is basically chop, dump, stir, then forget until dinnertime. While it doesn’t look as fancy, it tastes delicious.

Diverse Base

Ratatouille makes a diverse base where you can build a bunch of different meals. Good idea to make a big batch where you can handle it out. Over the week, I made it with pasta by adding canned white beans topped with fresh basil, and nutritional yeast and then to finish it off,  Provencal chili by canned dark kidney beans and corn over brown rice and topped with avocado and cilantro. Both tasty and filling meals. I used canned diced tomatoes and Newport Sea Salt’s Herbes de Provence.

Looking for recipes for eggplant that can be served at room temp or cold? Try Turkish Eggplant Tomato Casserole.

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Ratatouille

Ingredients

• 1 pound tomatoes, peeled and chopped, or 15-oz can diced tomatoes undrained
• 1 pound zucchini, halved and thickly sliced
• 1 medium eggplant cut into chunks
• 1 medium onion, thinly sliced
• 1 red or yellow bell pepper, chopped chunky
• 2 cloves garlic minced or 1 tablespoon minced jarred garlic
• 1 tablespoon herbes de Provence
• 1 bay leaf

Preparation

• 1. Prepare all veg and place in slow cooker.
• 2. Set on high for 4 hours stirring halfway if you remember.

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