Make it ahead or use it left over: more great ideas for extra ratatouille
Ratatouille is so versatile that you'll want to have leftovers to use throughout the week. The sautéed version yields more than the roasted one and holds up best (two payoffs for putting the extra time into making it), so plan to make that one if you're expecting leftovers. You can keep it in the refrigerator for a week, which is a boon for making delicious quick meals. You can also freeze leftovers for a month or so; the texture won't be quite the same, but you could add a little to a soup or braise, or tuck some into a sandwich: Here are a few ideas to get started:
Fill an omelet with a spoonful of ratatouille and some crumbled goat cheese.
Toss ratatouille with hot penne pasta, grated Parmigiano-Reggiano, and a few spoonfuls of pasta cooking water to loosen.
Layer lasagna noodles with ratatouille, a little tomato sauce, fresh mozzarella, and grated Parmigiano-Reggiano; bake until warm and bubbly.
Mix ratatouille with some chopped brine-cured black olives, capers, and grated orange zest and pile onto toasted baguette slices as an appetizer.
Nestle three jumbo shrimp (peeled and deveined) in individual gratin dishes or cazuelas filled with ratatouille. Top with Greek black olives, crumbled feta, and a drizzle of olive oil. Bake until the shrimp are pink and everything's hot and bubbly, and serve as a first course.
Grill some meaty fish steaks, such as halibut, tuna, or swordfish, and top with a spoonful of ratatouille and a squeeze of lemon. Or use the ratatouille as a bed for slices of grilled lamb.
Use a scoop of cold ratatouille as part of a Niçoise salad, along with steamed new potatoes, green beans, tuna in oil, black olives, and hard-cooked egg. Drizzle with a lemon-garlic vinaigrette.