Looking for an easy Ratatouille recipe which you can batch cook and freeze especially if you are living on your own or if you are a vegetarian, while the rest of the family are not?
Batch cooking is an excellent way to save time and effort in the kitchen, allowing you to prepare meals in advance and enjoy a variety of dishes throughout the week. In addition to being a time-saver, it can be a cost-effective method of cooking, as you can often buy ingredients in bulk and reduce waste. By making a large pot of Ratatouille, you not only create a delicious dish but also have the convenience of ready-made meals that can be easily reheated.
Well, why not try my version of Ratatouille, this classic French recipe is bursting with colours, Mediterranean flavours and celebrates the beauty of simple, fresh ingredients. Layers of tender zucchini, eggplant and bell peppers simmer together with tomatoes to creating a dish that’s as comforting as it is elegant. It is a perfect showcase of rustic Provençal cooking at its finest.
This Ratatouille recipe is not just visually appealing but also highly nutritious. Each vegetable adds its unique flavour and health benefits, making this dish a wholesome choice for anyone, especially those following a vegetarian diet. For instance, zucchini is a fantastic source of vitamins A and C, while eggplant provides important antioxidants. Pairing these ingredients enhances the dish’s overall nutritional profile.
This recipe was given to me by my friend’s mother, Germaine, it’s one of the many ratatouille recipes I have. Her recipe is slightly different as she leaves the vegetables in fairly large pieces. Hope you like this version too.
I decided to make a large batch when I saw some very nice aubergines and at a reasonable price. It is a quick recipe to make, as you have to fry most of the vegetables before cooking them altogether. I use very little olive oil as I don’t like it when it’s too greasy.
I ended up batch cooking a large batch, so I could freeze it in individual portions. My partner does not like Ratatouille so it is a great way for me to enjoy this dis whenever I feel like it. This freezes very well and it always tastes better the day after it’s made.
Not only is Ratatouille a versatile dish, but it can also serve as a fantastic side for a variety of proteins. Whether you’re serving it alongside grilled chicken, fish, or even a hearty grain like quinoa, it adds a burst of flavour and colour. If you’re hosting a dinner party, consider serving Ratatouille as a part of a Mediterranean-themed menu, complemented by crusty bread and a refreshing salad.
Ingredients for Easy Ratatouille Recipe
4 aubergines (cut length way about 1cm thick)
4 courgettes (cut slices)
5 or 6 tomatoes (cut into 8 if they are large)
2 or 3 bell peppers (cut into 2cm wide chunks)
3 cloves of garlic, chopped
2 bay leaves
2 stems of thyme (use fresh is possible)
2 stems of rosemary
Salt and pepper
Olive oil
Method
Cut up all the vegetables except the tomatoes
Fry in a non-stick pan until a little soft.
Put all the vegetables in a large pan with a some water (I used half a small glass), next, add the garlic and herbs.
Simmer for 20 to 25 minutes.
Leave to cool and put in the fridge overnight if you intend on eating it or store it in a tupperware and freeze .After simmering, the Ratatouille should be tender but not mushy. The aim is to have each vegetable retain some of its texture, contributing to the dish’s overall appeal. Taste the mixture before serving; you might find that it needs a little more salt or pepperto elevate the flavours even further.
Recipe by : Brigitte Kershaw
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