“Ratatouille doesn’t sound delicious. It sounds like “rat” and “patootie.” Rat-patootie, which does not sound delicious.” – Linguini
With all respect to Monsieur Linguini, while ratatouille may not sound delicious, it tastes freakin’ awesome! This Grilled Ratatouille is one of my all-time favorite side dishes for grilled or rotisserie chicken.
Ratatouille (pronounced rat-eh- too-ee) is a traditional French Provençal stewed vegetable dish, originating in Nice. The full name of the dish is ratatouille niçoise.
There is much debate on how to make a traditional ratatouille. One method is to simply sauté all of the vegetables together. Some cooks, including Julia Child, insist on a layering approach, where the aubergine and the courgettes are sautéed separately, while the tomatoes, onion, garlic and bell peppers are made into a sauce.
American chef Thomas Keller popularized a contemporary variation, confit byaldi, for the 2007 animated film Ratatouille. Ratatouille is a dish extremely popular with dieters.
This is because not only is it low in fat and calories, but high in nutrients.
Personally, I think the most flavorful way or preparing ratatouille is on the grill, creating a deep smoky flavor while maintaining the integrity of very delicate veggies like squash and eggplant.
Here’s how I do it…