I’ve got ratatouille on the brain. Not Ratatouille , the movie (thought it was delightful); Ratatouille the southern French vegetable dish that originated in Provence.
I crave it each summer when all the vegetables required to make it – eggplant, tomatoes, onion, bell peppers, and zucchini – are plentiful and full of flavor. It’s one of the most delicious ways I know to bump up my intake of 0 PointsPlus value fresh vegetables. (Ratatouille is naturally low in calories since its mostly vegetables.)
Just this morning I was thinking about it, putting together the ingredient list in my head, as I was making my way over to More Time at the Table and discovered Alyce’s post for version of ratatouille. How serendipitous is that?
You can use ratatouille so many ways. It’s a sensational side dish for chicken or fish, a tasty topping for toasted bread, pasta or polenta, and a fabulous filling for omelets and crepes. Or try it as a base for poaching eggs .
There are lots of different ratatouille recipes, some are roasted, some are baked and others are simmered on the stovetop, so feel free to make it whatever way suits you best.