No ImageDad’s Ratatouille

Did you make it? Rate it!

  1. Chenille deCourbe

    Recipes that call for a half of a red or yellow pepper madden me. I know they add color but they are twice as expensive as green peppers. What am I supposed to do with the other half? I used 2 green peppers from my garden (next year I’ll plant a red and/or yellow pepper) along with homegrown eggplant and zucchini and it came out great. I did brown the sausage first and cut them into pieces. Browning adds flavor. Cutting into pieces adds servings.


    Show Replies (2)
  2. Paul Otto

    I do something similar. I roast vegetables separately instead of sauteing. Cuts down on oil. I put all vegetables along with a couple of sprigs of thyme and a couple of rosemary in a Dutch oven and roast at 350 for about 90 minutes. Add 1/4 C. olive oil, salt and pepper and mix. It works for me.

  3. Raine

    This is ridiculously good. I felt overwhelmed when I read the directions, but it wasn’t too bad in practice.


  4. Sarah

    Would this recipe hold up well made the night before for dinner the next night?

    Show Replies (1)
  5. MaryLinda

    Following this recipe results in the BEST ratatouille!! I have tried an easier/less labor intensive recipe and the results did not taste nearly as good as following this recipe.
    This is a recipe that I MUST fix a minimum of once each summer, and I like to freeze at least one batch so we can have a bit of summer goodness during the winter.
    Our favorite way to eat ratatouille is to mix in a package of chicken sausage, sliced, when reheating a quart of ratatouille and serving it over brown rice. YUM!
    Thank you for sharing this recipe from your dad.


View More