Creamy Ratatouille with Parmesan

This creamy ratatouille is a comforting and delicious dish packed with fresh vegetables and creamy milk, topped with Parmesan cheese. Perfect as a main course or a side dish, this recipe will impress your family and friends with its rich flavors and vibrant colors.

Ingredients

  • 2 small zucchini
  • 2 small eggplants
  • Salt, to taste
  • 1 onion, chopped
  • Vegetable oil (for frying)
  • 3 cloves garlic, minced
  • 1 carrot, sliced
  • 1 bell pepper (red, yellow, or orange), sliced
  • 3 tomatoes, diced
  • 7 mushrooms, sliced
  • 350 ml milk cream (or low-fat cream for a lighter option)
  • Ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • 200 grams Parmesan cheese, grated

Instructions

Prep the Vegetables:

  1. Slice the zucchini and eggplant. To prevent them from releasing too much moisture during cooking, sprinkle them with salt and let them sit for 15 minutes. Then, rinse them with water and pat them dry with paper towels.
  2. Chop the onion and mince the garlic.
  3. Slice the carrot and bell pepper.
  4. Dice the tomatoes. For easier peeling, pour boiling water over the tomatoes for a minute, then remove the skins.
  5. Slice the mushrooms.

Sauté the Vegetables:

  1. Heat vegetable oil over medium heat in a large pan or Dutch oven.
  2. Add the chopped onion and cook until softened and translucent, about 3 minutes.
  3. Add the minced garlic and cook for an additional minute, until fragrant.
  4. Add the sliced carrot and bell pepper, and cook for another 3-4 minutes, or until slightly softened.

Build the Ratatouille:

  1. Add the diced tomatoes and eggplant to the pan. Season with salt and pepper to taste.
  2. Stir and cook for 5-7 minutes, or until the tomatoes begin to soften and release their juices.
  3. Add the sliced mushrooms and cook for an additional 2-3 minutes.

Simmer and Add Cream:

  1. Pour in the milk cream (or low-fat cream).
  2. Bring the mixture to a simmer, then reduce heat to low, cover the pan, and simmer for 10 minutes, allowing the flavors to meld.

Incorporate the Zucchini:

  1. After 10 minutes of simmering, rinse the previously salted zucchini slices to remove any excess surface salt.
  2. Add the zucchini to the pan and stir gently to combine.

Finish Cooking and Garnish:

  1. Continue to simmer for an additional 10 minutes, or until the zucchini is tender-crisp and the sauce has thickened slightly.
  2. Remove the pan from the heat and stir in chopped fresh parsley.
  3. Sprinkle the grated Parmesan cheese over the top.

Serve:

  1. Serve the ratatouille hot, spooned over rice, quinoa, or enjoyed on its own.

Serving Suggestions

  • Serve over rice or quinoa for a complete meal.
  • Enjoy as a side dish with grilled chicken or fish.
  • Pair with crusty bread to soak up the delicious sauce.

Cooking Tips

  • Ensure the vegetables are sautéed until just tender to maintain their texture.
  • Gradually whisk in the milk cream to prevent curdling.
  • Adjust the seasoning to your taste with additional herbs like thyme or oregano.

Nutritional Benefits

  • Vegetables: Provide vitamins, minerals, and fiber.
  • Milk cream: Adds calcium and a rich, creamy texture.
  • Parmesan cheese: Offers protein and a savory depth of flavor.

Dietary Information

  • Vegetarian: Suitable for a vegetarian diet.
  • Gluten-Free: Naturally gluten-free, ensure all ingredients are certified gluten-free if necessary.

Why You’ll Love This Recipe

  • Rich and creamy: The milk cream and Parmesan cheese add a delightful richness.
  • Flavorful and nutritious: Packed with a variety of fresh vegetables.
  • Versatile: Can be enjoyed as a main course or a side dish.

Conclusion

This Creamy Ratatouille with Parmesan is a comforting and flavorful dish that’s easy to prepare. With its rich sauce, tender vegetables, and savory cheese topping, it’s sure to become a favorite in your household. Try this recipe and savor the delicious results! 🌿🧀🍅