What Do I Serve with Ratatouille — French Cooking for Today (2024)
FAQ – All About Ratatouille
Ratatouille is a classic South-of-France specialty that’s made with sauteed-then-simmered onions, sweet peppers, tomatoes, eggplant and zucchini, flavored with a great olive oil, garlic and herbes de Provence.
Both! Ratatouille can be served as a first course with bread; it can also be served as a side dish, as you would any vegetable side. However, I most enjoy serving ratatouille as a main-ish dish; that is, as an anchor to a summer’s dinner. I love serving it with flatbread or artisanal crackers and a good array of cheeses. Maybe a summery salad or two.
Indeed, there’s no best way to serve ratatouille, just a lot of best ways to serve ratatouille! Read on for my favorites.
Neither! I serve ratatouille at room temperature. You can certainly serve it hot, especially if you’ll be serving it as a vegetarian entrée. But I never serve it straight-from-the-fridge cold. The flavors are definitely best warmed to room temp.
If you haven’t enjoyed ratatouille all that often, it’s hard to know what to serve with ratatouille. But once you make it a couple times, believe me, you’ll think of all kinds of ways to this great summery dish. Below are my favorites.
Ratatouille can be served as a first course with bread; it can also be served as a side dish, as you would any vegetable side. However, I most enjoy serving ratatouille as a main-ish dish; that is, as an anchor to a summer's dinner. I love serving it with flatbread or artisanal crackers and a good array of cheeses.
Ratatouille can be the main dish with a side of crusty bread or a salad accompanying a meal, but it's also good served over polenta, pasta, mashed potatoes, quinoa, and rice. Use it as a filling for omelets and tarts or as a side for grilled or roasted meats. Enjoy the dish warm or at room temperature.
A classic ratatouille includes eggplant (aubergines), zucchini (courgettes), bell peppers, tomatoes, onions, garlic, olive oil and herbs. Its name is a combination of the French word “rata” meaning a stew with whole pieces and the verb “touiller” which means to stir, toss, or mix.
These days, ratatouille has moved way beyond the peasant farms around Nice: it's become a staple dish at restaurants in France and French restaurants here in the States (and around the world, for that matter).
The dish that Remy creates in Ratatouille, technically, isn't Ratatouille. It's really a dish that goes by the name of (fancy French term alert!) Confit Byaldi that was perfected by the great chef Thomas Keller. Ratatouille itself is a much more rustic dish.
Ratatouille can keep for up to 5 days in the fridge. And the best thing is that it often gets better after a day or two in the fridge since the flavours from the ratatouille ingredients have time to meld together. Let it cool completely and store it in an airtight container.
Introduction: My name is Tyson Zemlak, I am a excited, light, sparkling, super, open, fair, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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