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.
