French ratatouille on Mexican tostadas? You bet! Our Really Easy Roasted Ratatouille may be firmly rooted in Provence, but that tasty melange of end-of-summer eggplant, tomatoes, zucchini and peppers plays well with other cuisines. Lia and I went back and forth on the best Mexican dish to showcase the vegetables. Should they be folded into tacos or tucked into quesadillas? Both would work just as well, but we ultimately decided to show the ratatouille off on an open-face tostada. Round out this light, colorful main dish with a salad of romaine lettuce tossed with this dead-easy Lime Caesar Dressing, and dinner is served.
Ratatouille is a Provencal specialty that’s a classic way to use a garden’s summer bounty of eggplant, tomatoes, zucchini and bell pepper. In culinary school, I was taught to saute each vegetable separately, and then simmer them all together. That’s too much work. In this ratatouille recipe, everything is tossed together in one pan and roasted until the vegetables are tender and slightly caramelized. Serve the ratatouille hot, at room temperature or cold as a side dish, tossed with pasta, atop pizza or grilled bread, or even tucked into a quesadilla.