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ratatouille --

foxy fairy Sep 15, 2008 08:52 AM

I made a huge batch of ratatouille yesterday to celebrate fall and the harvest. Usually, I serve mine with grilled polenta, sometimes a little scoop of Greek yogurt or sour cream, sometimes a few crumbles of feta or ricotta salata. It's always good scooped up with some crusty bread too...

Other serving ideas? (not pasta)

My ratatouille is delicious -- the usual suspects (eggplant, zucchini, red bell pepper, tomatoes) and I added mushrooms this time -- yum. Quite fragrant with bay leaf and fresh parsley, basil, oregano, plus lots of fresh black pepper. Does anyone have a different or unusual recipe for ratatouille? I'd like to try it a different way later this fall, if I hear of a great recipe. I saw one on epicurious with fennel -- reviewers gave it four forks.

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  1. coll Sep 15, 2008 08:57 AM

    I like it as a sandwich, on pita bread, with olives (or tapenade) and some feta. Or a wrap.

    I like to season with herbs d'provence, if I don't have fresh basil, parsley and oregano.

    Mostly I just serve it as a side dish though.

    2 Replies
    1. re: coll
      foxy fairy Sep 15, 2008 09:00 AM

      YES! I will have it as a wrap with olives and feta. I do like to serve it sprinkled with some great black olives. YUM. thanks for the idea.

      1. re: foxy fairy
        coll Sep 15, 2008 09:06 AM

        And thanks for reminding me about fennel, I love to substitute it for celery in the fall!

    2. Deenso Sep 15, 2008 12:39 PM

      I like to grill or toast some country bread, rub it with garlic and spoon some ratatouille over it. Top with a layer of mozzarella and put it under the broiler for a moment.

      Fill a shallow saucepan with ratatouille and, once it's simmering, lay a few fish fillets over and gently poach them until done.

      Or, speaking of poaching, crack a few eggs into individual cups and slide the eggs into the slightly bubbling ratatuille. Cover the pan and simmer until the eggs are done to your liking.

      I also like an omelette stuffed with ratatouille, served with a mixed green salad dressed with a light mustard/lemon vinaigrette.

      1. LoDega Sep 15, 2008 01:19 PM

        A terrific crepe place here in New York serves their ratatouille under a goat cheese potato cake and with a poached egg on top. I pared that down a bit to roasted potato slices/wedges, a poached egg, and dollops of goat cheese here and there. It's a very satisfying single bowl meal.

        1. m
          mamapajama Sep 15, 2008 01:25 PM

          I like to layer it with some spicy italian sausage links sliced on the diagonal. Then I top it with cheese (whatever is in the drawer, but usually a combo of parm and mozz) and bake it until bubbly. My kids pick out the sausage chunks and leave the rest, but Mr. Pajama happily scarfs it all down.

          1. julseydesign Sep 15, 2008 02:21 PM

            I second the sausage thing.

            I also LOVE it served on top of spanish tortilla or some other kind of fritatta. In Spain its fairly common to serve with a fried egg (but poached sounds great to me too). They also call it pisto, but its the same thing.

            As far as preparation goes, I read a recipe recently that calls for grilling/ high temp roasting of the veggies before combining. It sounds like more work, but its probably a good, flavorful variation.

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