Ratatouille, Versatile and Colorful

Ratatouille with eggplant, zucchini, squash, onions and tomotaoes. Photo by: cookingmatters.org
Ratatouille with eggplant, zucchini, squash, onions and tomotaoes. Photo by: cookingmatters.org

Ratatouille (Rat a tou ee) is such a fun word.  When I think of the word several visions come mind:

  1. A French restaurant serving a warm and colorful stew.
  2. An easy-to-make side dish for a variety of meals.
  3. A single serving of vegetables that is packed with a variety of vitamins and nutrient sources.
  4. A full bodied glass of wine.
  5. A vision of me excited because I spelled ratatouille correctly!

Yes, ratatouille can be a simple side dish to prepare or it can be very complex.  I have tried three different versions within the past month and I’ve decided that the slow cooker (crockpot) version is the easiest, it takes little time to prepare, serves beautifully and adds many vibrant colors to your dinner plate.

The recipe I liked the most was discovered in a dated cookbook at the library. I wanted to make it accessible to you so I found the recipe online and I’ve made it available here. If you would like a printed version of the recipe, send me an email.

The next time you think of ratatouille, I hope your vision includes a ‘go-to’ side dish for chicken, quinoa, or on a bed of pasta.



Leave a Reply

Your email address will not be published. Required fields are marked *