Yield: Yields 5 to 6 cups
Servings: six to eight
Make Ahead Tips
This ratatouille is delicious when made a day or two ahead. Just store it in the refrigerator and bring it to room temperature or gently heat it in a baking dish in a low oven before serving.
If the juices in the pan look black and burned at any time, rinse the pan with water and wipe it out. If not, leave the cooked-on juices in the pan; they’ll add flavor to the final dish.
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Delicious BUT... I started at 5:30 and we were not eating until after 8. Also 2 medium tomatoes does NOT equal 3 cups.... more like a very full 1 cup. I threw in the extra tomato that I had but I had bought to the ingredient list. I see that there is now a roasted ratatouille recipe from the same person. I will try that next time.
This has become my goto ratatouille
I kept wondering what I was missing when it came to ratatouille. I always found it bland & boring - I wanted to like it because the ingredients are so healthy. And, then, I found this recipe. Wow. It's amazing. To speed things up, I sweated all the veggies first, and then browned them. The flavour is still fabulous. I'm planning to serve this on the weekend, so will add the fresh herbs at the last minute. I suspect it will freeze well, provided the herbs at ended at the end.
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