Ratatouille Risotto Fusion

by Jenn on July 3, 2009

in Budget,Dairy Free,Gluten Free,Pastas and Grains,Vegetarian


Ever since I saw the movie Ratatouille, I wanted to make ratatouille, haha.  That movie is just so cute, and really captures the essence of why I love food.   I often think that my obsession of flavor parallels Remy’s very well.  Ratatouille is a French peasant style casserole-type dish typically made of aubergine (eggplant), bell pepper, and zucchini w/ a tomato sauce, though there aren’t really hard and fast rules with ratatouille as there are with many other French dishes.  Well, eggplant seemed to be oddly lacking from my farmer’s market last week, and so I decided to do my own take using tomato instead of bell pepper for the red color, and zucchini and summer squash as my squashes.  Oh and did I mention they were only $.50 each at the farmer’s market?? A terrific price for one of my favorite vegetables! Then I created a tomato and sage risotto to serve the baked veggie dish on.  The combination worked out perfectly, and I loved the flavor of the oven roasted squashes.  Everything blended together really well, but I didn’t really know what to call this because it’s not really ratatouille, so it’s my ratatouille risotto fusion dish!


Serve “ratatouille” on a a bed of risotto, and enjoy a dish that was created to celebrate the summer!