Ratatouille is the epitome of southern french cooking and is a traditional vegetable stew of sorts from Provence. Ratatouille is one of those recipes that does not require you to be very exacting as long as you follow the guidelines for the basic ingredients and the general cooking techniques. It is wonderful served hot along side roasted or grilled meats and fish. I have used ratatouille as a filling for frittatas and  quiche. I also love to add black olives and capers to the ratatouille and serve it room temperature or chilled as an antipasti or appetizer with slices of crispy french bread and olive oil.

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