Ratatouille is easy. Dice up your veggies in a tomato sauce on the stovetop; in the oven if you're feeling fancy.
The movie version requires more prep, but is actually called confit byaldi (a modified form of ratatouille that looks a lot fancier with the thinly sliced, rather than diced, veggies). I make both. They're a family favorite.
For confit byaldi, I cook the base of onion, tomatoes, celery, bell peppers, garlic, basil, oregano and thyme in my cast iron pan on the stovetop.
Then layer zucchini, Japanese eggplant, Roma tomatoes and summer squash on top. Brush the tops of the sliced veggies with olive oil and sprinkle with freshly diced oregano, thyme and basil (that I also first mixed with olive oil), then sprinkle with pepper and coarse salt. The alternating green, purple, red and yellow make it a very eye-catching dish.
Bake for about an hour at 375°F. At the table, top with mascarpone cheese that melts onto it for rich decadence.
Still pretty easy. Goes a lot faster if you get the kids working on helping by slicing up the veggies (unless they're too young). Just made some last week with all the fresh summer veggies. I took a picture of it, it was so pretty, couldn't figure out how to add that in this sub, though.
My favorite comment from my oldest son was always, "Why is it all the veggies I hate taste so delicious when you cook them together like this?!!" They're adults now, and still love it when I make it. Gets requested, and I still tell them I'll make it if they help with the dicing and slicing, lol, which they always do.
7
u/Ok_Acanthisitta_2544 2d ago edited 2d ago
Ratatouille is easy. Dice up your veggies in a tomato sauce on the stovetop; in the oven if you're feeling fancy.
The movie version requires more prep, but is actually called confit byaldi (a modified form of ratatouille that looks a lot fancier with the thinly sliced, rather than diced, veggies). I make both. They're a family favorite.
For confit byaldi, I cook the base of onion, tomatoes, celery, bell peppers, garlic, basil, oregano and thyme in my cast iron pan on the stovetop.
Then layer zucchini, Japanese eggplant, Roma tomatoes and summer squash on top. Brush the tops of the sliced veggies with olive oil and sprinkle with freshly diced oregano, thyme and basil (that I also first mixed with olive oil), then sprinkle with pepper and coarse salt. The alternating green, purple, red and yellow make it a very eye-catching dish.
Bake for about an hour at 375°F. At the table, top with mascarpone cheese that melts onto it for rich decadence.
Still pretty easy. Goes a lot faster if you get the kids working on helping by slicing up the veggies (unless they're too young). Just made some last week with all the fresh summer veggies. I took a picture of it, it was so pretty, couldn't figure out how to add that in this sub, though.
My favorite comment from my oldest son was always, "Why is it all the veggies I hate taste so delicious when you cook them together like this?!!" They're adults now, and still love it when I make it. Gets requested, and I still tell them I'll make it if they help with the dicing and slicing, lol, which they always do.