Veggie Ratatouille with Chickpeas and Pan Griddled Bread | Rebel Recipes (2024)

FAQs

What protein goes well with ratatouille? ›

Ratatouille goes well with all kinds of grilled meats—I love it with flank steak, lamb, and veal, especially. A gourmet burger, served open face. Yes. A good steaky fish.

Traditionally Ratatouille was considered peasant food owing to its preparation style of “rough cut” vegetables and the economy of a dish that could be eaten with cheap rice, pasta or dipped into with chunks of bread. In recent times it has become a dish prepared by top chefs and served in the finest restaurants.

Ratatouille is packed with dietary fiber, potassium, vitamins A, C and K, folate and much more. With so many vegetables included, you're bound to meet the recommended daily amount of veggies your body needs.

The climax of the film sees Remy prepare the titular dish in the form of confit byaldi for the notoriously harsh food critic Anton Ego, who unexpectedly loves the dish due to childhood nostalgia for his mother's cooking (of more traditional ratatouille). The movie gave widespread exposure to this dish around the world.

Fun fact: the signature dish Rémy serves at the end of Ratatouille isn't technically a ratatouille; it's a tian, which is an artful arrangement of sliced summer vegetables baked over a tomato and pepper sauce.

Ratatouille requires ripe vegetables, a liberal hand with the olive oil, and patience: only long, slow cooking will give you the creamy soft vegetables, and intense, almost jammy sauce that sings of the sun. Anything else is just plain vegetable stew.

Ratatouille (1 cup) contains 11.1g total carbs, 8.3g net carbs, 12.3g fat, 2.1g protein, and 152 calories.

Packed for of tomatoes a major dietary source of the antioxidant lycopene, which has been linked to many health benefits, including reduced risk of heart disease and cancer. They are also a great source of vitamin C, potassium, folate and vitamin K.

Vegetable Variations: This versatile ratatouille recipe works well with different veggies. Substitute zucchini with summer squash or eggplant, and use any bell pepper color if red is unavailable.

The word ratatouille comes from Occitan ratatolha. The dish is a traditional vegetable stew that was once known as a poor man's meal but is now one of the most known and loved around the world.

Why is my ratatouille watery? ›

It won't work in a wok or sauce pan – the heat is not spread out enough and the ratatouille will become too liquidy. So basically you kind of need to stick around in the kitchen and stir it often. If you see that there is too much liquid, turn the heat up.

Ratatouille can be the main dish with a side of crusty bread or a salad accompanying a meal, but it's also good served over polenta, pasta, mashed potatoes, quinoa, and rice. Use it as a filling for omelets and tarts or as a side for grilled or roasted meats.

Per one cup serving: 105 calories; 7.3g total fat (1.0g saturated; 1.1g polyunsaturated, 5.0g monounsaturated); 242.0mg sodium; 0.0mg cholesterol; 10.7g carbohydrate; 5.5g sugars; 3.4g fiber; 1.8g protein; 464mg potassium.

Ratatouille can keep for up to 5 days in the fridge. And the best thing is that it often gets better after a day or two in the fridge since the flavours from the ratatouille ingredients have time to meld together. Let it cool completely and store it in an airtight container.

Ratatouille is a healthy and easy-to-digest stew of summer vegetables. A classic ratatouille includes eggplant (aubergines), zucchini (courgettes), bell peppers, tomatoes, onions, garlic, olive oil and herbs.

It is a good example of “peasant cooking,” food characteristic of a rural countryside that has been elevated to the status of fine dining, as presented in the eponymous Pixar film of 2007. Ratatouille is usually served warm, but it can also be eaten cold as a refreshment on a hot summer day.

Confit byaldi is a variation on the traditional French dish ratatouille by the French chef Michel Guérard.

Fruity, rich and genereous, the Côtes de Provence and Bandol wines match well with this veggie dish. Made of blends of Syrah, Cinsault and Grenache, the Côtes de Provence wines give aromas of red fruits, peach and apricot and show great freshness that will help you to cope with the heat on hot summer days!