Healthy Vegetable Ratatouille: Cook Once, Eat Twice
My ratatouille is in the oven, and I’m enjoying the aromas of summer—a winning combination of red peppers, eggplant, zucchini, tomatoes, and onions, with hints of fresh herbs such as rosemary and basil.
This week’s recipe involves a good bit of chopping on the front end, but it’s worth the effort (simply double the recipe). Pixar made “ratatouille” a household name a few years ago. So you can have a summer movie night and enjoy the dish with Remy.
I love how simple and versatile ratatouille is; you can also serve it with your favorite protein, over polenta, or even to top off a summertime pizza. For my base, I’m using this oven roasted ratatouille recipe that requires much less attention than a classic stovetop version.
Day One (dinner): For this grilled chicken, just follow the steps for the chicken itself and add your pre-made ratatouille. That’s all there is to it!
Day Two (dinner): Tomorrow night, I’ll serve a ratatouille bisque that couldn’t be easier. (Follow the recipe by heating up the pre-cooked ratatouille in a Dutch oven with the liquid. You may also want to add less basil to the recipe, since you already have some from the original roasted ratatouille.) A few more ingredients, with a touch of cream, and your ratatouille morphs into a hearty soup.
Make all kinds of great ratatouille recipes!