Roasted Ratatouille

 
Roasted Ratatouille

June 23rd 2014By Itta Werdiger Roth

Ratatouille is a longstanding family tradition. It’s also sort of a family joke. Growing up, my mother made ratatouille every single Friday night of my life — and now all my siblings and I make it as well. Ratatouille is not traditionally roasted, but I find it easier and less sweaty, and it elevates this dish by adding a depth of flavor that can only be achieved with roasting. My ratatouille is a gourmet version of my mother’s, but I incorporate her secret touch: roasting fennel in olive oil with a drizzle of balsamic vinegar.

 

Chicken Ratatouille

 
Chicken Ratatouille

August 16th 2011By Jamie Geller