Ratatouille is a simple, elegant, and satisfying vegetarian dish. Fresh garden vegetables are the star of this easy dinner recipe!
This post is being submitted to the Best Home Chef Vegetarian dish challenge. I wrote and posted this recipe when I was still using blogger.com, in 2011. Hope you enjoy this delicious ratatouille recipe.
My youngest daughter has been pestering me to make Ratatouille ever since the Disney movie opened in theaters. There is only one minor issue that has kept me from making the dish for almost two years…my family doesn’t like vegetables. There, I said it!
I don’t want to place blame here, but the source of the distaste for vegetables comes from one particular person…my darling husband! Corn, beans, and potatoes are the breathed of his vegetable pleasures, thus resulting in familial taste choices in his offspring. On the other hand, I delight in all manner of vegetables and cannot fathom the loss of palatable pleasures my family has missed over the years! He is seriously missing out on PICKLED BEETS.
Finally, after two years of badgering from our youngest child, I decided to make Ratatouille for the first time! With my husband off in China on a business trip, this was the perfect time to experiment with a dish that consists of only vegetables.
Cooking the vegetables separately and in order is important when making ratatouille.
Add two tablespoon vegetable oil to the skillet and cook the peppers for 5 minutes, remove to paper towel and season with salt and pepper.
Add two tablespoons olive oil to skillet and cook onions for 5 minutes, remove to paper towel and salt and pepper to taste.
Add two tablespoons olive oil to skillet and cook mushrooms for 3-5 minutes, remove to paper towel and salt and pepper to taste.
In a large oiled casserole dish begin layering the vegetables in the same order as they were cooked; eggplant, zucchini, squash, peppers, onions and then mushrooms