hi Ali..having made ratatouille for 40 years in the traditional way, each vegetable done separately etc...your mew method Is FANTASTIC.. I mixed everything first in a bowl with a bit of pesto, cooked it a bit more slowly, at 350 and turned it once.it was PERFECT!
Agreed ratatouille of last week was the best ever. I’ve made it for years but never thought to roast it! I replaced the zucchini with green beans and corn and served it on my fresh dug roasted potatoes. A beauty.
Ali I made your ratatouille 3 times last summer and I loved it so much. Once I forgot the garlic and it really missed it but overall was still good. The only downfall is turning on the oven so I’m kinda waiting for that day that isn’t as hot.
I can imagine missing the garlic, too! And I hear you. The mornings up here in Upstate NY have a serious chill, so I made one batch last week early in the day, and it was perfect timing. Hope it cools down for you soon!
Our biggest win of the past few weeks was the charred zucchini and corn with basil caesar-ish sauce from Hetty McKinnon's amazing book TENDERHEART (there's an online version here: https://emilyrnunn.substack.com/p/two-super-salads-from-a-vegetable)—per her suggestion we used charred zucchini and charred eggplant and both were excellent. So delish!
Fun! I have had this recipe bookmarked to make since reading about on Emily's site. I have the book, too, but somehow missed it. Here is the link for others who are curious — Maggie, for some reason your link didn't work. Thanks for sharing it here!
The roasted ratatouille is the recipe of the summer. Delish.
So nice to hear, Ginger :)
hi Ali..having made ratatouille for 40 years in the traditional way, each vegetable done separately etc...your mew method Is FANTASTIC.. I mixed everything first in a bowl with a bit of pesto, cooked it a bit more slowly, at 350 and turned it once.it was PERFECT!
Diana, yay! So nice to read this. Love your pesto idea, too!
Agreed ratatouille of last week was the best ever. I’ve made it for years but never thought to roast it! I replaced the zucchini with green beans and corn and served it on my fresh dug roasted potatoes. A beauty.
I've always wondered how corn would be! Great to read all of this. Thanks for writing :)
Ali I made your ratatouille 3 times last summer and I loved it so much. Once I forgot the garlic and it really missed it but overall was still good. The only downfall is turning on the oven so I’m kinda waiting for that day that isn’t as hot.
I can imagine missing the garlic, too! And I hear you. The mornings up here in Upstate NY have a serious chill, so I made one batch last week early in the day, and it was perfect timing. Hope it cools down for you soon!
Our biggest win of the past few weeks was the charred zucchini and corn with basil caesar-ish sauce from Hetty McKinnon's amazing book TENDERHEART (there's an online version here: https://emilyrnunn.substack.com/p/two-super-salads-from-a-vegetable)—per her suggestion we used charred zucchini and charred eggplant and both were excellent. So delish!
Fun! I have had this recipe bookmarked to make since reading about on Emily's site. I have the book, too, but somehow missed it. Here is the link for others who are curious — Maggie, for some reason your link didn't work. Thanks for sharing it here!
https://emilyrnunn.substack.com/p/two-super-salads-from-a-vegetable
oh thank you!! and I will add that, like everyone else in this thread, I am also a roasted ratatouille fan!!