If there’s ever a dish that proves the maxim “what grows together goes together,” it’s the classic Provençal dish ratatouille. Summer’s brightest vegetable stars–eggplant, zucchini, peppers, and tomatoes–all combine for a dish that’s ultra versatile and more than the sum of its parts. Below are a few of our favorite ways to make it, as well as some ideas on what to do with it: tarts, pasta, gratin and more.
-
RecipeSautéed Ratatouille
This ratatouille takes a bit of time, but the deep, rich flavors are worth the effort, and it yields enough for delicious leftovers. Try it in a Provençal Vegetable Tart or White Bean & Ratatouille Gratin.
-
RecipeSlow Cooker Farmers’ Market Ratatouille
Ratatouille is one of those dishes that gets tastier as it sits. If you have time, make this the night before you plan to serve it and let the flavors meld as it rests in the refrigerator, then warm it a touch just before serving. -
RecipeRoasted Ratatouille
Here’s a mostly hands-off version of ratatouille that’s different in character from my sautéed one but also delicious. It yields a bit less, but by using two sheet pans, you’ll have an ample side dish for four.
-
RecipeRoasted Ratatouille Tart with Goat Cheese and Mint
The crowd-pleasing filling of this savory tart is a mix of summer ratatouille-ish vegetables, though it doesn’t turn out stewlike, just pleasantly moist. It’s super-easy to make but does need 45 minutes or so in the oven. The dough recipe makes 2 disks, enough for two tarts; you can freeze the second disk for 3 to 4 weeks.
-
RecipeQuick-Cooking Ratatouille
Sweet balsamic vinegar helps mellow the flavors of the vegetables.
-
RecipeSpaghetti with Grilled Ratatouille
Grilled vegetables—that summer side dish staple—easily become a satisfying main course when turned into a vibrant sauce for spaghetti.
-
RecipeWhite Bean & Ratatouille Gratin
This is fabulous next to a simple lamb chop or roast chicken, and it can even stand on its own as a vegetarian main dish.
-
RecipeSimple Provençal Vegetable Tart
Leftover ratatouille gets a flaky base from store-bought puff pastry in this savory tart. Serve big squares for dinner or smaller ones for appetizers.
-
RecipeTomato Sauce alla Siciliana
This eggplant-studded tomato sauce isn't ratatouille in and of itself, but add roasted peppers and zucchini and you have a ratatouille-mimicking sauce perfect for serving over short, chunky pasta like cavatappi.
