Ratatouille is a beloved summer dish from Provence, renowned for its blend of vibrant vegetables like zucchini, eggplant, and bell peppers, often paired with tomatoes. This adaptable recipe allows ingredient substitutions based on availability, such as using yellow squash instead of zucchini. Dried herbs can easily be replaced with fresh alternatives or herb bundles. The dish can be served in various ways, making it great alongside meats or as a vegetarian main over polenta or pasta, enhancing its appeal for meal prepping.
Traditional ratatouille is a versatile dish that showcases ripe summer vegetables, and it can be enjoyed warm, cold, or even at room temperature for meal prep.
With its roots in Provence, ratatouille allows ingredient substitutions, lending itself to creativity while maintaining essential flavors of zucchini, eggplant, and tomatoes.
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