Made ratatouille and had so many vegetables left over was able to make another casserole size of it for a friend and neighbor. Put it on top of Fonio, a West African grain. #eatyourvegetables#fonio
I LOVE Ratatouille. I consider it one of my most healthy dinners. When you get right down to it, it’s basically pasta sauce with lots of vegetables. What are those vegetables? Eggplants, Zuchini, Squash and Tomatoes – all sliced. The first time I made Ratatouille, I followed the recipe from Tasty.com – they make it nice and easy with a quick video to help you along as well.
I’ve made it so many times now, I can just throw everything together and can get creative by adding things – I like to add mushrooms, maybe cooked chicken thighs, or chicken sausage.
I serve mine over Fonio, or pasta, or nothing at all – it is good just as it is and is a nice high protein, high vege meal. Fonio is a West African grain that is similar in ease of cooking to couscous – you basically just pour boiling water over it. It has a similar consistency to cream of wheat and there is a sort of nutty flavor but it mostly takes on the flavor of what you’re eating it with.
For the recipe by Tasty, you can easily halve the amount of vegetables called for. I was able to make two giant amounts of Ratatouille with the amount in that recipe, so adjust accordingly. I’m not entirely sure about freezing because of the fresh vegetables, but it could probably be done a few days (let me know in the comments if you’ve tried this and your result). Here is a picture of the ‘extra’ meal I was able to make before it went into the oven.
I also like to serve mine with yummy french bread and a slather of butter.
Enjoy with a glass of whatever you like with your favorite tomato based pasta dish!
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