It is low in fat and calories, and high in nutrients. Ratatouille is very popular with dieters.
Recipe excerpted from Mastering the Art of French Cooking by Julia Child. Reheat slowly at serving time, or serve cold. Be careful of your heat do not let the vegetables scorch in the bottom of the casserole. Raise heat slightly and cook uncovered about 15 minutes more, basting several times, until juices have evaporated leaving a spoonful or two of flavored olive oil. Uncover, tip the casserole and baste with the rendered juices. Put in the rest of the eggplant and zucchini and finish with the remaining tomatoes and parsley.Ĭover the casserole and simmer over low heat for 10 minutes. Arrange half of the eggplant and zucchini on top, then half the remaining tomatoes and parsley. Place a third of the tomato mixture in the bottom of a 2 1/2 quart casserole (about 2 1/2″ deep). Uncover, taste the tomatoes with the juices, raise heat and boil for several minutes until juice has almost entirely evaporated. Cover the skillet and cook over low heat for 5 minutes or until tomatoes have begun to render their juice. Stir in the garlic and season with salt & pepper to taste. In the same skillet, cook the onions and peppers (add an additional 2 tablespoons of olive oil if needed) for about 10 minutes, until tender but not browned. One layer at a time, saute the eggplant and then the zucchini in 4 tablespoons hot olive oil in a 10-12″ skillet for about a minute on each side to brown very lightly. Place the vegetables in a bowl and toss with 1 tsp. Scrub the zucchini, slice off the two ends and cut into slices about the same size as the eggplant. Peel the eggplant and cut into lengthwise slices 3/8″ think, about 3″ long and 1″ wide. Ratatouille with penneġ/2 pound (about 1 1/2 cups) thinly sliced yellow onionsġ pound firm, ripe, red tomatoes, peeled, seeded and juiced (about 1 1/2 cups pulp) Child’s recipe for ratatouille and paired it with penne pasta. Quite versatile, ratatouille is typically served as a side dish, but also makes a lovely vegetarian entrée when paired with pasta, rice or couscous. Although the work is long, the payoff is worth it.
If you know you will be pressed for time the day you’d like to serve this dish, Julia advises to “happily” make it the night (or weekend) before. Julia was not kidding! It took me a few hours to make this dish. “A really good ratatouille is not one of the quicker dishes to make, as each element is cooked separately before it is arranged in the casserole to partake of a brief communal simmer….” –Julia Child Wonderful flavors are brought out as the vegetables meld together. Ratatouille, a typical side dish from the Provence region of France, is perfect for summer as it showcases much of the season’s garden bounty in one dish. Here, it is topped with goat cheese placed on sliced baguette, baked until warm. This one consists of mixed baby greens with French walnut oil vinaigrette. One of my greatest and simplest of pleasures is the opportunity to eat a nice warm goat cheese salad. Salade au chèvre chaud (Warm goat cheese salad)Īs a vegetarian, I love and appreciate almost all fresh salads made with lots of greens and a simple vinaigrette dressing. In commemoration of this French holiday, my family and I celebrated with friends over a vegetarian meal, wine and great music–all of which were French, bien sûr! To see what was included in our Bastille Day music playlist and hear excerpts from one of the albums at the link at the end of the post.įor the meal, I prepared the following dishes:
HAZELNUT BASTILLE MUSIC FULL
Very similar to Independence Day in the U.S., Bastille Day is a day when national pride is on full display and is a perfect occasion for a picnic or soirée with friends and family. Also known as Bastille Day, this national holiday celebrates France’s freedom from monarchial rule and coincides with the anniversary of the storming of the Bastille, a large French jail that was a symbol of the King’s power. July 14 th was La Fête Nationale for France.
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