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.

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. Enjoy the dish warm or at room temperature.

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.

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 is a vegetable stew (a single dish, not an entire meal) originating from Provence in France. It usually contains eggplant, tomato, onion, and a variety of other herbs and vegetables. It's a popular folk dish in the region, so there are a lot of variant recipes.

But, to me, ratatouille is more of a saucy stew, and the veggies will vary depending on what you have on hand. Caponata is more of a salad or an appetizer that is altogether savory, sweet, and sour, thanks to the use of briny olives, salty capers, sweet raisins, and a spike of vinegar.

Ratatouille (/ˌrætəˈtuːi/ RAT-ə-TOO-ee, French: [ʁatatuj]; Occitan: ratatolha [ʀataˈtuʎɔ]) is a French Provençal dish of stewed vegetables that originated in Nice and is sometimes referred to as ratatouille niçoise ( French: [niswaz]).

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.

What is the final dish in ratatouille called? ›

The final dish on the movie is Confit Byaldi, which was the brain child of Thomas Keller, an American chef.

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.

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 is a French Provencal dish that consists of stewed vegetables. Though recipes and ingredients vary, there are some ingredients that are almost always used: eggplant, tomatoes, zucchini, onions, and bell peppers.

This beloved summer stew first emerged as a solution for hunger, as it was invented by poor farmers back in 1700s Provençe. With so many bellies to fill, nothing could go to waste. Accordingly, the French peasants would cook their leftover vegetables for hours to create a hearty, coarse stew.

Ratatouille contains 140 calories per 215 g serving. This serving contains 10 g of fat, 2.4 g of protein and 12 g of carbohydrate. The latter is 7.3 g sugar and 4.1 g of dietary fiber, the rest is complex carbohydrate. Ratatouille contains 1.5 g of saturated fat and 0 mg of cholesterol per serving.

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

Ratatouille, a vibrant and hearty vegetable medley, is more than just a dish—it's a celebration of Provençal culture, a testament to the sun-kissed fields of southern France, and a symbol of rustic, home-cooked goodness.

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!