Life Style

Sheet Pan Ratatouille Recipe – My Droll

Sheet Pan Ratatouille Recipe – My Droll #Sheet #Pan #Ratatouille #Recipe #Droll Welcome to Viasildes, here is the new story we have for you today:

You Can Click Here To View Restricted Videos/Images in this Article

The smartest way to make ratatouille quickly is on a sheet pan. The summer squash, eggplants, and bell peppers roast in the oven and are then combined with fresh tomatoes and herbs. The heat of the oven-roasted vegetables draws out moisture from the tomatoes, creating a light, slightly brothy, and incredibly delicious sauce.

This sheet pan ratatouille is perfect for summer, when you don’t want to stand in front of a hot pot of classic ratatouille. It’s a mostly hands-off recipe—the vegetables roast for about 45 minutes—perfect for a weeknight supper. It’s easy enough for a casual family gathering and impressive enough for dinner guests.

Simply Recipes / Alison Bickel

What is Ratatouille? 

Ratatouille is a classic French vegetable stew made with squash, eggplants, bell peppers, and tomatoes. The name comes from the French word touiller, which means “to stir up​.” It refers to how the vegetables are stirred as they cook. Originating in Provence, ratatouille was made to use up vegetables from brimming gardens at the height of summer.

A traditional ratatouille is simple and so lovely, but I often get uneven results. Sometimes, the squash is a bit more cooked than the eggplant or there’s a rogue piece of undercooked bell pepper. Or worse, the vibrant summer vegetables become bland and mushy. Plus, it needs to be stirred and supervised. That’s why this easy sheet pan version is very enticing and smart to me.

Tips and Tricks for Making Ratatouille 

Use your knife skills to cut the vegetables to about the same size. That way, they will cook at the same rate. 
Overcrowding the vegetables on the sheet pan will lead to stewing. Use two rimmed sheet pans to spread out the vegetables as much as possible.
Don’t salt the vegetables until after they have cooked. The salt will pull out moisture causing the vegetables to stew rather than brown as they cook.
Don’t drown the vegetables in oil. Better to go with a light spritz of nonstick cooking spray. If you want a more luxurious mouthfeel of oil, add a good-quality extra virgin olive oil after cooking the vegetables or even as a condiment at the table.

Simply Recipes / Alison Bickel

Lean on Peak Vegetable Season 

Cooking ratatouille on a sheet pan allows the vegetables to maintain their individuality while they roast—traditional ratatouille is stirred as it cooks, so the vegetables mash together. Plus, the dry heat in the oven caramelizes the natural sugars in the vegetables, creating an amazing depth of flavors.

Ratatouille is best when in-season vegetables and herbs are used. Okra, green beans, and even cucumbers—added at the end, not roasted—work well. You can even give it some heat with jalapeños or poblano peppers.

Boost the Ratatouille

Want to make it more substantial? Add a can of drained, rinsed chickpeas with the tomatoes and herbs. Creamy goat cheese, buttery green olives, or briny capers are also great additions. For a pop of flavor, add a drizzle of balsamic vinegar or dry sherry.

How to Serve Sheet Pan Ratatouille

This ratatouille is good hot out of the oven, at room temperature, and even served cold—you can’t go wrong serving it at any temperature! It’s a simple side dish that is great bed for pan-seared fish or chicken. It can also step up as a vegetarian main dish served with pasta or rice. 

Simply Recipes / Alison Bickel

Recipes Using Peak Summer Vegetables

Click Here To Continue Reading from Source

Daniel Joseph

Daniel with 10+ years of experience in Writing, Content Marketing. I write posts mostly about celebrity and other entertainment related stuffs. I love sharing my knowledge with the community. Here, I bring you the latest happening around the Globe. Your support would mean a lot to me!

Related Articles

Back to top button