I had a spinach quiche set aside for lunch and needed a vegetable side. I had eggplant, bell peppers, zucchini...it really spelled out ratatouille.
I used this recipe from Food Network and tweaked a few things here and there. The eggplant and zucchini I had on hand were already grilled and marinated, so I chopped up the veggies and added the marinade from the jar and some artichoke hearts I had on hand. I also used some fresh oregano from my herb pots on top of the other herbs listed.
Having never made ratatouille before, I was amazed at how good the kitchen smelled as it simmered away.
Today we just used the ratatouille as a side and layered the vegetables onto homemade crostini; however, I would use this in pastas, stuffed peppers, on rice, in sandwiches...I'm told it's also good at room temp, but as it was all eaten in one shot I can't try that out myself. The kids loved it, too.
Happy eating!
P.S. A cute French bistro/bakery and making herb pots.
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