10 Ways to Make Ratatouille
Besides being a classic way to use lots of late-summer vegetables, ratatouille inspires plenty of variations. Here are 10 ways to make and use this French vegetable stew.
1. Quickly cooked. Rather than simmer the vegetables until meltingly soft, as is traditional, cook them quickly so the vegetables are just tender.
2. On toast. The savory vegetables are incredible for breakfast. Just spoon the ratatouille over toast and top with fried eggs.
3. Baked. Instead of making the usual stew, roll slices of eggplant, zucchini, peppers and mozzarella together and bake in a fresh tomato sauce.
4. Grilled. Turn the stew into a salad of grilled zucchini, tomatoes, onion and red pepper tossed with vinegar, capers and anchovies.
5. Burgers. Mix ratatouille with a little ground meat, egg and bread crumbs, then form into patties and cook in a cast-iron skillet.
6. Subs. For an awesome vegetarian sandwich, spread goat cheese on long rolls, spoon ratatouille on top, top with lettuce, then close and eat.
7. Minestrone. Bring together two beloved Mediterranean dishes, adding ratatouille to broth, cooked pasta and beans.
8. Pasta sauce. Toss ratatouille with hot pasta and pasta water for a quick and easy dinner.
9. Strata. Bake the ratatouille in a custard with olive oil–soaked bread for an awesome savory bread pudding.
10. Tabbouleh. Toss the grilled or roasted vegetables used to make ratatouille with bulgur, parsley and lemon juice.
Kristin Donnelly is a former Food & Wine editor and author of the forthcoming The Modern Potluck (Clarkson Potter, 2016). She is also the cofounder of Stewart & Claire, an all-natural line of lip balms made in Brooklyn.