I made a huge batch of ratatouille yesterday to celebrate fall and the harvest. Usually, I serve mine with grilled polenta, sometimes a little scoop of Greek yogurt or sour cream, sometimes a few crumbles of feta or ricotta salata. It's always good scooped up with some crusty bread too...
Other serving ideas? (not pasta)
My ratatouille is delicious -- the usual suspects (eggplant, zucchini, red bell pepper, tomatoes) and I added mushrooms this time -- yum. Quite fragrant with bay leaf and fresh parsley, basil, oregano, plus lots of fresh black pepper. Does anyone have a different or unusual recipe for ratatouille? I'd like to try it a different way later this fall, if I hear of a great recipe. I saw one on epicurious with fennel -- reviewers gave it four forks.
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