Ratatouille Revisited by Alain Passard

Ingredients:

• 1 large eggplant, peeled and diced
• 2 zucchini, diced
• 2 yellow squash, diced
• 2 red bell peppers, diced
• 1 large onion, diced
• 4 cloves garlic, minced
• 2 large tomatoes, diced
• 1/4 cup olive oil
• 2 tsp balsamic vinegar
• 1 tsp dried thyme
• 1 tsp dried basil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F/200°C. In a large bowl, toss together the diced eggplant, zucchini, yellow squash, red bell peppers, onion, and garlic.
2. Add the olive oil, balsamic vinegar, thyme, and basil to the bowl and mix everything together well, seasoning with salt and pepper to taste.
3. Transfer the mixture into a baking dish and bake for 40-45 minutes, or until the vegetables are tender and lightly browned.
4. Serve hot or cold, as a side dish or as a main course with a grain like quinoa or couscous.

Verdict:

This Ratatouille recipe revisited by Alain Passard is the perfect meal for those who love vegetables. It’s rich and flavorful, with all of the vegetables cooked to perfection and melded together in a delicious medley of flavors. The use of balsamic vinegar, thyme, and basil gives the dish a unique twist on the classic recipe. Serve it as a side dish or as a main course with a grain like quinoa or couscous for a more filling meal.

Serving Suggestions:

Serve hot or cold, as a side dish or as a main course with a grain like quinoa or couscous. This dish goes great with a fresh baguette, a side salad, or a glass of white wine.