What does ratatouille taste like?
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.
Layer of spiced tomato sauce, creamy béchamel, and layers of veggies – yellow squash, zucchini, eggplant, potato, bell pepper. Actually, traditional ratatouille recipe does not even have béchamel and no potatoes. These two are my touches to make this, peasant dish, extra special. Gluten Free and Vegan Ratatouille?
If you’d like to serve Ratatouille as a main course, I recommend serving it over a cooked grain, such as rice, quinoa, or pasta. You can also serve the leftovers as a pizza topping over your favorite pizza crust.
What makes a ratatouille?
The combined taste of ratatouille is unique and hard to comprehend. It has a blend of acidic taste with a rich and strong flavor of the vegetables. Cooked eggplant has little bitterness but becomes rich in taste if cooked properly. Zucchini is both sweet and bitter, with pungent and sharp garlic.
