When I don't have another source of protein I often add a can of chickpeas to this dish. Glad you didn't salt and drain the eggplant before cooking as so many recipes instruct. I never do that.
If you only need part of a can of tomato paste, smear the remainder on a sheet of parchment paper, roll it up, put it in a ziploc bag, and freeze it. When you want to use it another time, simply peel a portion off the parchment and you’re good to go.
My 8 month old and I watch your videos all the time. I put it on for her when it's nap time and she instantly stops fussing when she hears your voice. We love your recipes!
Love the "deal with it". I literally burst into laughter! "Taste like summer" is the prefect description! I am really looking forward to making this! My daughter absolutely loves vegetables so I know this will be a big hit. The only thing I would add is mushrooms, because I simply love them & try to incorporate them in a dish whenever possible. Thank you so much for sharing this with us! 💜
So many versions of this recipe, which is why I love it. Will absolutely make this. Nearly fell off my chair with the Crocs thing. Priceless. "Deal with it!!" You rock. Enjoyed hearing the old background music as well...
I am so gonna make this. Ratatouille was a movie that I took my little girl to (she is in the military now, so, not so little). Best Daddy-Daughter date ever. We have laughed about this dish since then. Now I know how to cook it, baby girl!
I like Tara's suggestion of roasting the eggplant, because I find it such a pain to cook in a pan, and Jim's follow-up that it could be done while working on other parts
National dish from the south of France ^^" We use aromates we found in Provence region. Try it with laurel and rosemary herbs. You can add entires olive. Good match with chicken or rice, pasta... Thanks for the video.
Hello Jim and Tara! My Italian mother makes this dish in the summer time. Mom is from Naples originally and her family called this ciambotta. Her version is more of a soup versus a side dish, It is fantastic everytime. We live in Upstate NY and love watching your sip and feast channel! Very informative and entertaining as well.
Nothing wrong with crocs. I use them for gardening and as water shoes for the lake. They’re so easy, both to wear and to clean. I’ve also got a pair of tie dye crocs that I call my party shoes. Things are getting fun when I put on my party crocs. Ratatouille is one of my favorite dishes. I’ve never used wine or vinegar in it before, but I’ll do that next time.
French here. I always cut the aubergines lenghwise, about 1 inch thick and grill them because they act like sponges, whatever liquid you throw at them, they will absorb, so oil infused aubergines no! Once cooked they are cubed (big). I always peel the sweet peppers because the thick waxy skin is digestion unfriendly. Courgettes are cooked al dente. No vinaigre, no wine, no water. Tomatoes are peeled and chopped so they provide the necessary liquid, additional cherry tomatoes are added. So apart from the veggies what gives flavour? Garlic, thyme, laurel, sarriette, salt (fleur de sel), freshly ground pepper. Courgettes, aubergines are cooked/grilled separate, everything is then mixed to simmer 10 minutes on very low heat so that the flavours marry each other while retaining distinctive textures. It can be eaten cool, tepid, hot, goes with grilled fish/poultry/lamb. And to drink : cool rosé wine. ps : I , like you, always strip thyme leaves from,the branch & leave them in whatever I am cooking unless of course, it is for a bouquet garni (I do,not have the faintest idea how it translates in English, sorry)
Fabulous recipe! I love how you cooked the eggplant, pan-roasting until it was caramelized! Sometimes I don’t have the patience to get it as pretty as yours, but how you cook the eggplant is everything - it’s the only way to get the right texture. And like you, I never peel it, I never salt it to “remove the so-called bitterness” (heck, that’s the tannins, which I think makes eggplant so tasty.) I have sometimes roasted it on a sheet pan, just like you suggested, also great. It’s the best part of this dish. This dish represents the bounty of the summer garden! I love making it colorful with different colored peppers, and , like you, always include a yellow summer squash along with the zucchini. And juicy crimini mushrooms quartered -such a feast! See? Like you, my heart is starting to race and I’m getting excited! I’ll try the vinegar, maybe balsamic. I sometimes add a splash of fruity Sangiovese (Zinfandel) and I add fresh rosemary, thyme, oregano, with basil all from the garden at the end. A fave summertime dish! When tomatoes have passed their season, I make it with canned San Marzano tomatoes, and honestly, it’s just as delicious. I’ve often thought of having the leftovers with pasta, but haven’t tried it - we always finish it off! Thanks, Jim! (Love the Crocs and the “deal with it” - you tell ‘em Jim!)
Thanks for this great recipe Jim! I grow most of those veg in my own garden except for the auberg..er...eggplants (they need more warmth and sunshine than Liverpool has to offer), and I love a good ratatouille. There are few things in life more satisfying than eating a meal that came from food you grew yourself.
YES to the gardening content!! More of this please! I want to grow my own herbs and I'm having some moderate success with basil (growing it inside and cultivating new plants from the cuttings) but I want to do so much more. :) Also, crocs are my yard shoes of choice, so no judgement here.....well, except for maybe the socks with them. ;)
One of my favorite dishes. When I was younger, It didn't appeal to me at all, and now, I really prefer it with chicken (almost like a Cacciatore!) thanks for sharing this lovely recipe!
My mouth is watering. All the vegetables and ingredients that I love. Regular/old fashioned ratatouille is not as flavorful as how you make yours. Fabulous. You've definitely made it more interesting. Thank you.
Hi my friend In greece we call it Turlou, And just zucchini with potatoes, Mbriam. We do not sauté We cut all in circles In a pan and in the oven Uncovered
We love ratatouille. Since we don’t find it boring at all we have it at least once a month with a side of crispy bread. Never added the vinegar though and will add it just for kicks and giggles. And because my daughter wants to be Italian we add a sprinkle of mozzarella cheese on top.
The vinegar is the “kiss” that brings all the tastes together …it’s perfection believe me 😊😊 Oh and most recipes call for balsamic vinegar …which I didn’t have so I did use red wine vinegar with a smidge of Kirkland Organic Blue Agave syrup…oh my word….it was beyond fabulous ( I did not add wine either )
This reminds me a little bit of our Giambot - a summer vegetable stew we make with our veggies from the garden. My Italian Grandmother made this every summer.
I find myself coming back to your channel all summer, trying to use my CSA produce! People who garden or buy a farm share always have a lot of stuff come into season at the same time and it can be so overwhelming to keep up. I really appreciate a recipe like this because you could work in almost any summer vegetable you needed to use up. It maybe wouldn't be "authentic" but it would be delicious. Also: no shame in crocs. My croc flipflops are some of my favorite summer shoes and yes, I wear them with socks because because I don't necessary like the feeling of standing on plastic.
This looks fabulous! Going to the farmer's market to get eggplant and squash and will have this tomorrow night with some grilled swordfish. I have made this for years from the Jane Body's Good Food Cook Book. We have enjoyed hers but yours seems so much fresher. She has you peel the tomatoes, so much fun. My neighbor just gave us a big bag of cherry tomatoes so we are all set. You wear the crocks well!
I like to brown veg for ratatouille on a fine-mesh grate on the grill and then bring the grill-charred veg back into the kitchen to combine with the rest of the recipe. The grill adds a lot to the flavor of the dish.
I’ve made ratatouille for years but never added tomato paste. Added it after watching your video and hot sauce. Wowwww. It was delicious. Thank you. Love your videos. Keep it up.
I love this dish I usually roast it in the oven but it’s good to see it on the stove top! I add portabello mushrooms instead of zucchini and I will make a sandwich out of it with fresh mozz and some balsamic
Great dish, love it! I though never ever have basil in this, thyme and oregano is my go-to-herbs, with a creamy garlic yoghurt and oil-garlic toasted bread + either a protein like fich or chicken or just a veggie plate with steamed broccoli/cauliflower/green beens and smashed potatoed. Yum, thanks for reminding me❤
Ciao from the south shore! I value your wife's opinion, when she gives it a 10. She knows what she is talking about. I will make this instead of my summer caponata. It looks colorful, and delish!
I love ratatouille and frequently make in the summer. I always add green beans and sometimes Lima beans. I’ve never added vinegar but will try. I don’t cook my veggies first. Everything gets dumped into a casserole dish and I bake it low and slow covered then remove cover to thicken a bit. Love the crocs “deal with it” comment. Hysterical!!!
Your ratatouille recipe looks wonderful. I like that you kept your veggies large as opposed to the dice job I did last evening. Never made it before, however, it too was wonderful. In the morning I mixed it with small shell pasta and a cap full if tarragon vinegar. A whole new world for me, but the next time I’m using your method.
I love everything about this! Definitely a different version of what I know to be traditional, but phenomenal nonetheless. I agree with Tara, 10/10 and summer in a platter. Love the shout out to Chef JP as well!
Great to see more garden stuff thanks! And dang it Jim I was ready to tease you about the Crocs but you beat me to it lol as I literally wear only slides haha Another great vid! Thanks as always...and that podcast was a great 1 for anyone that missed it
I’ve been following you since the jar marinara taste testing. Which I really enjoyed. I love that you tell us how hot to make the pan. Apparently I have been cooking some things too hot. I guess I’m impatient :). Anywho I really enjoy your channel. Actually I would love a recipe for Branzino like you wife mentioned.
I love all your recipes that I have tried, and I’m sure I am going to love the others when I get around to making them. my ratatouille recipe is similar to yours except I roast the vegetables instead of sautéing.
Couple other cooks I watch on RUclips. They call him keyboard commandos they have to make a comment on everything Chef John Pierre is classically trained you or self trained. You do what you want to do with your own recipes. He follows what he has learned. Classically trained it's your RUclips channel. You cook how you want❤ and keep up the awesome work you and Tara!!
I will try. Love the vinegar. I make a sheet pan ratatouille with slices of lemon (half moons), I'd add 2 to your recipe, on parchment in the oven, served on polenta.
This is a beautiful dish! I agree with you Tara, nice rating of 10 and although I can't taste it, I can tell from watching the prep that it's very much like the Ratatouille that I love! Well deserved rating James. I appreciate the two of you and thank you for sharing your recipes.
Great video! Thank you! Love you and your wife’s accents ❤ I don’t know if I missed it but do you have a garden tour on your channel? If not- I’d love to see your garden (s)
Yup. Laziness or efficiency, I roast all the big vegetables, then finish in the pot. And no matter how "rustic", my pieces are never bigger than bite-size.
Sans the onion and garlic we make something similar called giambotto. For heat we fry fresh hot pepper and then top off with fresh basil and tomato flavor at the end.
This is the way :) I really like using balsamic vinegar and i finish the recipe with a bit of lemon juice and parsley. Looks absolutely delicious the way you did it. Its one of the recipes that turns out quite different every time i make it myself.
This is a staple in my mom’s Portuguese Italian kitchen, but her family has always used Italian sausage and only the three -zucchini, eggplant, and tomatoes, and just a tiny bit of garlic. I had no idea this wasn’t standard to the French dish until the movie. My mom starts the sausage by boiling but Josh McFadden does these tiny patties to get more brown crust and i like it better than boiling. Then eggplant goes in very high heat in the pork fat, then the rest of the veg just stews on top. I am excited to see what this recipe is like too! :)
I love Ratatulluie! It's so versatile also. Not traditional, but I've added grilled chicken to mine at times too. Love the Crocs! I wear them with short socks too 😂 So comfy! Your herb pots look great! Would like to see video of a garden/yard tour 😊
Non traditional but we make it in a slow cooker, and first we line the bottom with chicken thighs, then dump all the ratatouille veggies on top. It’s our family’s favorite recipe.
Any reason if (when using a dutch oven) you could not cook this in the oven? Recently made a tomatoe confit and i think it could work and maybe bring out more carmelized flavors.
When I don't have another source of protein I often add a can of chickpeas to this dish. Glad you didn't salt and drain the eggplant before cooking as so many recipes instruct. I never do that.
If you only need part of a can of tomato paste, smear the remainder on a sheet of parchment paper, roll it up, put it in a ziploc bag, and freeze it. When you want to use it another time, simply peel a portion off the parchment and you’re good to go.
K just put mine in blobs before putting in the freezer.
Or just put it in the bag, seal, flatten, and score the paste with a finger so it can be easily broken into chunks.
Great idea for storage :)👍
Save your tomato skins, dehydrate, powder and then make into tomato past or sauce by adding hot water. Perfect for small amounts, no waste.
My 8 month old and I watch your videos all the time. I put it on for her when it's nap time and she instantly stops fussing when she hears your voice. We love your recipes!
Cute
You know you're a proper dad when you're in the garden wearing socks and crocs; great video as usual!
lol thank you!
Props for owning the Crocs!
I expected sockless garden clogs.
Love the "deal with it". I literally burst into laughter! "Taste like summer" is the prefect description! I am really looking forward to making this! My daughter absolutely loves vegetables so I know this will be a big hit. The only thing I would add is mushrooms, because I simply love them & try to incorporate them in a dish whenever possible. Thank you so much for sharing this with us! 💜
Me too😂
So many versions of this recipe, which is why I love it. Will absolutely make this. Nearly fell off my chair with the Crocs thing. Priceless. "Deal with it!!" You rock. Enjoyed hearing the old background music as well...
"I wear Crocs. Deal with it". Best statement of the year!! Cheers!
My favorite "taste tester"!!! Love a bunch of roasted/fried or grilled veggies! Even as main dish!
Actually most of there’s are fruits (eggplant, bell peppers, squash, tomato)
I am so gonna make this. Ratatouille was a movie that I took my little girl to (she is in the military now, so, not so little). Best Daddy-Daughter date ever. We have laughed about this dish since then. Now I know how to cook it, baby girl!
I like Tara's suggestion of roasting the eggplant, because I find it such a pain to cook in a pan, and Jim's follow-up that it could be done while working on other parts
National dish from the south of France ^^" We use aromates we found in Provence region. Try it with laurel and rosemary herbs. You can add entires olive. Good match with chicken or rice, pasta... Thanks for the video.
Hello Jim and Tara! My Italian mother makes this dish in the summer time. Mom is from Naples originally and her family called this ciambotta. Her version is more of a soup versus a side dish, It is fantastic everytime. We live in Upstate NY and love watching your sip and feast channel! Very informative and entertaining as well.
Hey thanks very much! Not sure if you made it to the end but I showed a pic of ciambotta and peperonata from our website: 14:16:20
@@SipandFeast I did see that! And both those dishes looked lovely.
We are from the regione of Basilicata and we make ciambotta too.
Nothing wrong with crocs. I use them for gardening and as water shoes for the lake. They’re so easy, both to wear and to clean. I’ve also got a pair of tie dye crocs that I call my party shoes. Things are getting fun when I put on my party crocs.
Ratatouille is one of my favorite dishes. I’ve never used wine or vinegar in it before, but I’ll do that next time.
French here. I always cut the aubergines lenghwise, about 1 inch thick and grill them because they act like sponges, whatever liquid you throw at them, they will absorb, so oil infused aubergines no! Once cooked they are cubed (big). I always peel the sweet peppers because the thick waxy skin is digestion unfriendly. Courgettes are cooked al dente. No vinaigre, no wine, no water. Tomatoes are peeled and chopped so they provide the necessary liquid, additional cherry tomatoes are added. So apart from the veggies what gives flavour? Garlic, thyme, laurel, sarriette, salt (fleur de sel), freshly ground pepper. Courgettes, aubergines are cooked/grilled separate, everything is then mixed to simmer 10 minutes on very low heat so that the flavours marry each other while retaining distinctive textures. It can be eaten cool, tepid, hot, goes with grilled fish/poultry/lamb. And to drink : cool rosé wine.
ps : I , like you, always strip thyme leaves from,the branch & leave them in whatever I am cooking unless of course, it is for a bouquet garni (I do,not have the faintest idea how it translates in English, sorry)
I'm Terry and... Your 'ratatoile' recipe Is ❤ The Winner 🏆👏 The Best and easiest of them all. Congratulations again
Fabulous recipe! I love how you cooked the eggplant, pan-roasting until it was caramelized! Sometimes I don’t have the patience to get it as pretty as yours, but how you cook the eggplant is everything - it’s the only way to get the right texture. And like you, I never peel it, I never salt it to “remove the so-called bitterness” (heck, that’s the tannins, which I think makes eggplant so tasty.) I have sometimes roasted it on a sheet pan, just like you suggested, also great. It’s the best part of this dish.
This dish represents the bounty of the summer garden! I love making it colorful with different colored peppers, and , like you, always include a yellow summer squash along with the zucchini. And juicy crimini mushrooms quartered -such a feast! See? Like you, my heart is starting to race and I’m getting excited!
I’ll try the vinegar, maybe balsamic. I sometimes add a splash of fruity Sangiovese (Zinfandel) and I add fresh rosemary, thyme, oregano, with basil all from the garden at the end. A fave summertime dish!
When tomatoes have passed their season, I make it with canned San Marzano tomatoes, and honestly, it’s just as delicious. I’ve often thought of having the leftovers with pasta, but haven’t tried it - we always finish it off!
Thanks, Jim!
(Love the Crocs and the “deal with it” - you tell ‘em Jim!)
Always a great, simple way to prepare summer veg. I like your little personal touches and add-ons, the vinegar especially!
"BTW, I wear Crocs. Deal with it" LOL. Way to go Jim!
Thanks for this great recipe Jim! I grow most of those veg in my own garden except for the auberg..er...eggplants (they need more warmth and sunshine than Liverpool has to offer), and I love a good ratatouille. There are few things in life more satisfying than eating a meal that came from food you grew yourself.
YES to the gardening content!! More of this please! I want to grow my own herbs and I'm having some moderate success with basil (growing it inside and cultivating new plants from the cuttings) but I want to do so much more. :) Also, crocs are my yard shoes of choice, so no judgement here.....well, except for maybe the socks with them. ;)
Rosemary is pretty easy to grow - just stick it in the ground and year after year, it will be there for you.
One of my favorite dishes. When I was younger, It didn't appeal to me at all, and now, I really prefer it with chicken (almost like a Cacciatore!) thanks for sharing this lovely recipe!
My mouth is watering. All the vegetables and ingredients that I love. Regular/old fashioned ratatouille is not as flavorful as how you make yours. Fabulous. You've definitely made it more interesting. Thank you.
Hi my friend
In greece we call it
Turlou,
And just zucchini with potatoes,
Mbriam.
We do not sauté
We cut all in circles
In a pan and in the oven
Uncovered
We love this classic summer side! Thanks for the great video!
As an Australian, your accent is like honey! Fantastic recipe as always, thanks for the video.
We love ratatouille. Since we don’t find it boring at all we have it at least once a month with a side of crispy bread. Never added the vinegar though and will add it just for kicks and giggles. And because my daughter wants to be Italian we add a sprinkle of mozzarella cheese on top.
The vinegar is the “kiss” that brings all the tastes together …it’s perfection believe me 😊😊
Oh and most recipes call for balsamic vinegar …which I didn’t have so I did use red wine vinegar with a smidge of Kirkland Organic Blue Agave syrup…oh my word….it was beyond fabulous ( I did not add wine either )
@@His-Joule thank you. Cannot wait to try it
We love it, too! We like to have it with pasta and sometimes buffalo mozzarella, it’s delicious. Definitely try it with vinegar!
@@Diana-qp2rw we absolutely will. It’s on the menu this week.
My mom used to make it with pepper jack melted on the top. That was great & got us to eat our veggies.
I would love to see your whole vegetable garden. Could you take us on the tour sometime?
I'm gonna try adding the red wine vinegar next time, sounds like it'll be an interesting twist on the dish
This reminds me a little bit of our Giambot - a summer vegetable stew we make with our veggies from the garden. My Italian Grandmother made this every summer.
Thanks!
Thank you so much!
That Ratatouille looks fantastic! I can’t wait to makes it! Outstanding
Oh my gosh, thank you! I've always wanted to make this recipe but it seemed so difficult. I'm so excited! 😊
You and Jean Pierre are the only cooking shows I watch. I love you both!
I love y’all’s trend of the family critique. It’s adds the right authenticity.
I find myself coming back to your channel all summer, trying to use my CSA produce! People who garden or buy a farm share always have a lot of stuff come into season at the same time and it can be so overwhelming to keep up. I really appreciate a recipe like this because you could work in almost any summer vegetable you needed to use up. It maybe wouldn't be "authentic" but it would be delicious. Also: no shame in crocs. My croc flipflops are some of my favorite summer shoes and yes, I wear them with socks because because I don't necessary like the feeling of standing on plastic.
😀👍
Love the Crocs. Great recipe.
This looks fabulous! Going to the farmer's market to get eggplant and squash and will have this tomorrow night with some grilled swordfish. I have made this for years from the Jane Body's Good Food Cook Book. We have enjoyed hers but yours seems so much fresher. She has you peel the tomatoes, so much fun. My neighbor just gave us a big bag of cherry tomatoes so we are all set. You wear the crocks well!
My mom (her family was from Naples) made this often and now it’s standard fare in my house about once a week! Love your videos..thanks!
I've made a few of your recipes and they are always delicious. I'll be trying this one as my garden is pumping out the vegetables right now.
I like to brown veg for ratatouille on a fine-mesh grate on the grill and then bring the grill-charred veg back into the kitchen to combine with the rest of the recipe. The grill adds a lot to the flavor of the dish.
I’ve made ratatouille for years but never added tomato paste. Added it after watching your video and hot sauce. Wowwww. It was delicious. Thank you. Love your videos. Keep it up.
I love that you made this. And referenced chef Jean Pierre. The king of French cooking. I’ll be making this today . Ty
I love this dish I usually roast it in the oven but it’s good to see it on the stove top! I add portabello mushrooms instead of zucchini and I will make a sandwich out of it with fresh mozz and some balsamic
Now that’s a sandwich! With pesto
I would love the addition of mushrooms, as well! 💜🍄
Wow ! Sounds delicious.
Love All those veg's and easy to make. It's a pretty dish! I'd be adding parmesan cheese on top. Thank you for showing. Your Yard is beautiful!
Yo I love the dynamic you and Tara have. You seem like such kind and loving partners to each other.
Great dish, love it! I though never ever have basil in this, thyme and oregano is my go-to-herbs, with a creamy garlic yoghurt and oil-garlic toasted bread + either a protein like fich or chicken or just a veggie plate with steamed broccoli/cauliflower/green beens and smashed potatoed. Yum, thanks for reminding me❤
Ciao from the south shore! I value your wife's opinion, when she gives it a 10. She knows what she is talking about. I will make this instead of my summer caponata. It looks colorful, and delish!
Never had this but since I watched and love the movie always wanted to make this. And this looked much better than all the others I've seen.
I love ratatouille and frequently make in the summer. I always add green beans and sometimes Lima beans. I’ve never added vinegar but will try. I don’t cook my veggies first. Everything gets dumped into a casserole dish and I bake it low and slow covered then remove cover to thicken a bit.
Love the crocs “deal with it” comment. Hysterical!!!
I love your channel! Great video, I also liked when you took us out into your garden.
Your ratatouille recipe looks wonderful. I like that you kept your veggies large as opposed to the dice job I did last evening. Never made it before, however, it too was wonderful. In the morning I mixed it with small shell pasta and a cap full if tarragon vinegar. A whole new world for me, but the next time I’m using your method.
I love everything about this! Definitely a different version of what I know to be traditional, but phenomenal nonetheless. I agree with Tara, 10/10 and summer in a platter. Love the shout out to Chef JP as well!
Another great video!!
Great to see more garden stuff thanks!
And dang it Jim I was ready to tease you about the Crocs but you beat me to it lol as I literally wear only slides haha
Another great vid! Thanks as always...and that podcast was a great 1 for anyone that missed it
I'm no cook by ANY means...but your videos are so clean and easy to follow. Love it. Keep up the great work!
I’ve been following you since the jar marinara taste testing. Which I really enjoyed. I love that you tell us how hot to make the pan. Apparently I have been cooking some things too hot. I guess I’m impatient :). Anywho I really enjoy your channel. Actually I would love a recipe for Branzino like you wife mentioned.
Once had 150 tomato plants in my yard, coming out the Wa-zoo.
My neighbor from down south made Fried Green Tomatoes that knocked my socks off.
Could we please have a garden tour, and your advice on growing herbs and veggies? Thank you for the glimpse of outside, and the wonderful cooking too!
I show the garden often on my Instagram story. This season wasn't so good. Zucchini got destroyed but eggplant did amazing.
Thank you, I make some every fall but your tweaks are great. This is great with a nice tuna steak…
Like listening to him no idle chat straight on with the recipe perfect .
I love all your recipes that I have tried, and I’m sure I am going to love the others when I get around to making them. my ratatouille recipe is similar to yours except I roast the vegetables instead of sautéing.
Couple other cooks I watch on RUclips. They call him keyboard commandos they have to make a comment on everything
Chef John Pierre is classically trained you or self trained. You do what you want to do with your own recipes. He follows what he has learned. Classically trained it's your RUclips channel. You cook how you want❤ and keep up the awesome work you and Tara!!
HEY your videos saved me while I was pregnant a year and a half ago I was so hungry and hated everything but your pasta recipes KEPT ME FED ❤❤❤❤
I will try. Love the vinegar. I make a sheet pan ratatouille with slices of lemon (half moons), I'd add 2 to your recipe, on parchment in the oven, served on polenta.
I never add sugar to mine, but I also broil mine to caramelize the veggies a bit before serving
Excellent video and recipe! I will be making this! You are a great teacher as well! Love your videos
Another great summer dish Jim! Good info about the Basil. LOL, I like the confession about the Crocs, "Go with God My Son" he he
Crocs, bball shorts and a button up. Classic fit
You've managed to take a classic dish and elevate it to a whole new level. It's clear you have a deep understanding of cooking techniques. 👌🤌😋
Looks awesome. Definitely going to give it a go.
Hell ya to the crocs👊
That is a perfect amount of garlic. Everything you added made this better. Thanks S&F.
Always coming out with such great recipes. I like this nice summer recipe!
This is a beautiful dish! I agree with you Tara, nice rating of 10 and although I can't taste it, I can tell from watching the prep that it's very much like the Ratatouille that I love! Well deserved rating James. I appreciate the two of you and thank you for sharing your recipes.
This looks great! I’m going to make it.
Great video! Thank you! Love you and your wife’s accents ❤
I don’t know if I missed it but do you have a garden tour on your channel? If not- I’d love to see your garden (s)
Looks great! I had to laugh when you mentioned Chef JP! You do you. But I also adore that guy
Wonderful timing for this recipe. Lots of zucchini in the garden now. 😊
You're a natural on video and the best chef on RUclips. The food network should reach out to you to be on the next food network star. 😁👍👍
Yup. Laziness or efficiency, I roast all the big vegetables, then finish in the pot. And no matter how "rustic", my pieces are never bigger than bite-size.
whether the picky grand kids will ear it or not..I'll be making it
It's delicious. Have em try it before they "don't like it", lol
Looks phenomenal! I love ratatouille and yours is gorgeous looking … yum 😋 You’re so lucky to be able to grow all those veggies! 🥗
Love you both ....and Ratatouille. I have not made it in awhile. Guess who is going to the farmer's market this weekend!
I'd put everything except the onions on a sheet pan and stick it in the oven to brown. Saves a ton of time. Brown the onions in a pot while I wait.
Why not just put everything on a sheet pan & bakem. That's what I do when I make this dish. And mine's gorgeous & well seasoned.
Still loving the content and the straightforward narrative - keep it up.
Sans the onion and garlic we make something similar called giambotto. For heat we fry fresh hot pepper and then top off with fresh basil and tomato flavor at the end.
The subtle rage about the tomato paste...I concur!
okay. gonna do this, all my veg is ready to make this tonight. will let you know how mine turns out. I love ratatouille!
not sure if its ever been said before- but the background music in your videos is always on point
Would be cool to see a video focusing on your gardening. I’m trying to grow my own herbs and would love to get some tips.
Love the feedback from your wife. You’re awesome, you and your fam. Love your videos.
This is the way :) I really like using balsamic vinegar and i finish the recipe with a bit of lemon juice and parsley. Looks absolutely delicious the way you did it. Its one of the recipes that turns out quite different every time i make it myself.
“I have multiple pairs and colors. Deal with it.” 😂😂
LOL😂
Me too! Lol!
Really beautiful. Just to look at it, it's a work of art.
This is a staple in my mom’s Portuguese Italian kitchen, but her family has always used Italian sausage and only the three -zucchini, eggplant, and tomatoes, and just a tiny bit of garlic. I had no idea this wasn’t standard to the French dish until the movie. My mom starts the sausage by boiling but Josh McFadden does these tiny patties to get more brown crust and i like it better than boiling. Then eggplant goes in very high heat in the pork fat, then the rest of the veg just stews on top. I am excited to see what this recipe is like too! :)
I love Ratatulluie! It's so versatile also. Not traditional, but I've added grilled chicken to mine at times too.
Love the Crocs! I wear them with short socks too 😂 So comfy!
Your herb pots look great! Would like to see video of a garden/yard tour 😊
We kept wondering when Remy would show up 🙂 Good, straightforward demonstration Jim!
Non traditional but we make it in a slow cooker, and first we line the bottom with chicken thighs, then dump all the ratatouille veggies on top. It’s our family’s favorite recipe.
I'm Terry Thanks a Lot for This Great Recipe. I just noticed your shirt is ❤ same colors and shape as Your Arm Chair in your next Room 😊
I just made this recipe tonight. It was amazing even though I forgot to add the basil at the end!
Any reason if (when using a dutch oven) you could not cook this in the oven? Recently made a tomatoe confit and i think it could work and maybe bring out more carmelized flavors.
Crocs are cool WITH SOCKS😄 This is my fav dish! I roast it and the tomatoes go for hours.