Grilled Ratatouille Research Paper

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From the warm southern fields of France comes one of the most iconic dishes in French cuisine. Grilled Ratatouille is an iconic stew made of the last summer harvest. Sun-ripened tomatoes, delicate eggplant, sweet bell peppers, onion and corgettes (summer squash and zucchini) are combined with the herbal flavors of the region. Together they create a simple dish that is savory and delightful. The dish can be prepared a few ways. Each has its proponents. But here at Restaurant X, we believe that a grilled approach brings out the fullest flavor profiles of each ingredient. Each vegetable must be prepared properly. The onions must be diced and set aside. The bell peppers must be sliced up, the tomatoes diced and any seeds removed. A good chef knows to slice up everything, even the eggplant and corgettes, to a similar size and shape before beginning to cook. This makes for a more balanced dish. …show more content…

This brings them to a sweet softness. Next each vegetable must be grilled separately in olive oil. This allows the unique flavor of each ingredient to shine in the final dish. Finally the prepared ingredients are carefully put together with herbs and olive oil. They are then grilled together to create Grilled Ratatouille Vegetables. History of the Dish The word ratatouille comes from a combination of two French words. Both 'ratauiller' and 'tataouller' are expressive terms meaning 'to stir up'. Since the 18th century the term ratatouille has been used to describe a rustic coarsely chopped stew made of summer vegetables. It was first used in print around 1930. While some permissive gourmands will accept nearly anything in their ratatouille, a purist knows that the dish must contain tomatoes, eggplant and summer squashes. Some may even dice up the vegetables to a small size. But the best dishes will have larger, more individual chunks of each vegetable. A Healthy

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