Tamara's ratatouille from Plenty (page 74) by Yotam Ottolenghi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zephyrness on November 13, 2020

    This is amazing. You do want to do all the prep work up front, which makes it seem like a lot. I sort my veggies into bowls based on when they go in the pan, which makes it much easier. The quantities of veggies are flexible, though I have always made sure to have all the ingredients. There is nothing really unusual, and you could likely substitute in carrots or sweet potatoes. Trust the recipe and stick with just salt and pepper. The process produces terrific flavor.

  • Tiganna on August 19, 2017

    A lot of chopping, but not too difficult and very tasty, even though I had to leave a few elements (squash, parsnip) out. I really liked the textures and overall taste. One to repeat.

  • Nichill on August 19, 2017

    We only really had the standard ratatouille ingredients, so I skipped the squash and beans. The method was great, straightforward, and produced delicious results on a weekday evening.

  • rodillagra on February 02, 2015

    http://www.flyingfourchette.com/2012/06/14/tamaras-ratatouille/

  • astrobubble on November 18, 2013

    Its absolutely gorgeous, but if you are short on time you really can cut a few corners in the process and still end up with something gorgeous. Its bold and colourful. I made it at a dinner party and people still comment that it was the freshest ratatouille ever.

  • Delys77 on February 04, 2012

    Pg 74 This recipe takes about 1.5 hours and involves a good deal of chopping and layering compared to other ratatouille recipes Ive tried. Overall the flavour was quite nice and it is quite healthy but the lack of herbs leaves it a little flat. Perhaps next time you could do a touch of thyme or basil to lift it a bit. The approach does yield lots of flavour from the vegetables.

  • ComeUndone on August 21, 2011

    Good vegan main course with bold flavour purely drawn from the vegetable. Bonus is being able to use up so many items in the produce drawer in one go. http://www.flickr.com/photos/wscwong/6066256049/in/photostream/

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