Ratatouille

I made my first ratatouille this week. As far as I could tell if, when you are buying all the ingredients, if you don’t purchase a bouquet garni because you don’t know what it is than ratatouille is basically sautéed vegetables—not the end of the world, but really nothing special.
Although such a colorful array of veggies, seems like it has to be good, especially during the winter.
When I realized I was lacking what turned out the be the most important ingredient, I looked online and found that it’s really just a bundle of spices you cook the veggies with and then remove at the end. So I just added Wikipedia’s recommended spices for a bouquet garni and never removed them. My spices weren’t fresh, but I figured it was better than nothing.

My cookbook had a photograph of the veggies still looking quite firm at the end, but called for them to simmer for 50-plus minutes. I don’t know how you cook anything that long and not have it turn to mush, which my veggies pretty much were. Eating mushy vegetable concerned me, so I decided to turn my ratatouille into what Matt decided we should call “Crazy Bruschetta.” I brushed some French bread with more olive oil (there was plenty in the ratatouille) and garlic powder, toasted the slices, toped them with the ratatouille and a little shredded mozzarella and created one delicious meal, if I do say so myself.


I feel like it’s easier to eat healthy when I make things that taste really good. And while there was probably more olive oil than needed and cheese in this dish, I think all the fresh veggies make it pretty nutrient packed.

2017-09-12T19:32:00+00:00

About the Author:

Maggie Downie
Thank you for giving your time to stop and read my blog. I hope it encourages you to keep moving. Move and the body will be happier. And when you're moving you can hike, run, swim in Jell-O, race over non-Newtonian fluids, travel the world or build igloos--if that's your thing. If not, you can watch me do it. This is just a spot to try and feel good about life.

One Comment

  1. Anonymous January 25, 2011 at 3:06 pm - Reply

    YUM! I love bruschetta.

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