When you want to eat a lot of vegetables and tomato sauce, prepare a batch of Ratatouille.It's perfect for the abundance of summer vegetables.Fry the vegetables in a generous amount of olive oil!The olive oil helps give flavor.The tomato juice gives the ratatouille a light, refreshing taste, and then the tomato puree adds a robust flavor.This is also delicious with cucumber instead of zucchini! Recipe by youerika

The dish that immediately comes to mind when you see the vegetables of summer is ratatouille.Did you know that the word "ratatouille" comes from the verb "touiller" (to stir), and originally referred to a rather rustic stew made with meat and vegetables? Starting in the late 19th century, the term began to refer to this Provençal recipe made with zucchini, bell peppers, tomatoes, eggplant, and onions.Here is my version of ratatouille. You can find this recipe, along with many others, on my website: zaziedanslefrigo.fr

Ratatouille is a great vegetable side for any meal. It is like a vegetable stew and you can vary the vegetables, but the basic vegetables are eggplant, zucchini, tomatoes, bell pepper and onion.

it's a combination of a classic Italian and a classic French dish. yayyyy!!!

Ratatouille with Oven Roasted Vegetables

Hello everyone,Today, Les petites Menteuses brings you a seasonal dish that's simple, delicious, and especially well-balanced: ratatouille.To be honest, we're not huge fans of traditional ratatouille. It's a dish that doesn't require much culinary skill, but it's usually time-consuming and a bit tedious to prepare, and often the result is disappointing—the vegetables can be bland, overcooked, or undercooked. Personally, we rarely feel like spending time in the kitchen to make ratatouille...But among the cookbooks that survived our last-minute move, along with the wonderful "Simple" by you-know-who, we also found the fabulous "Je mange méditerranéen" by Eleonora Galasso, where we discovered this Israeli-inspired ratatouille recipe—and we loved it.The recipe is quick to make, very original, and with the addition of hard-boiled eggs, you get a complete meal made entirely from vegetables, which is just fantastic!In the cookbook, this recipe is called ratatouille à la Miznon.Miznon is the name of a French-Israeli restaurant in the heart of Paris's Jewish quarter, and Eleonora Galasso presents this ratatouille as one of the restaurant's signature dishes.

My husband loves garlic.He's not too satisfied with regular ratatouille. That's why I use lots of garlic when I serve this to my family.Step 4: When you cook the bell pepper, zucchini, and eggplant, mix each time to blend the vegetables with the oil, add salt, and then continue to sauté.You could also add red or yellow bell peppers, cucumber, or shiitake mushrooms. For 3 to 4 servings. Recipe by happy sky

Ratatouille is a traditional French dish from the Provence region, known for its rich flavors and vibrant colors. This vegetable stew combines the freshness of eggplant, zucchini, bell peppers, and tomatoes, all slowly cooked to perfection.

This is a great recipe for enjoying vegetables—it's lighter than traditional ratatouille, but still full of flavor and absolutely delicious.

I bought zucchini, tomatoes, and onions from the local grocer. I thought up of a ratatouille recipe that even someone like me who dislikes tomato sauce could enjoy.Adding packaged or canned mixed beans, or baby corn is also delicious.Adding sugar also gives it a rich deliciousness.I dislike tomato sauce, but even I will gobble this up. This dish is also good for kids who don't like eating their vegetables. Recipe by Chibiko154cm

This is an adaptation of a roasted vegetable side from Provence.

Ratatouille is one of my most favourite meals. This comes with a bit extra!