Potato Ratatouille

Potato Ratatouille

  • Preparation 30 min
  • Cooking 35 min
  • Servings 4

For this heartier, potato-packed ratatouille, we chose a medley of organic vegetables: eggplant, celery, zucchini, tomato, green beans and green pepper. With such an abundance of flavours, only a good glug of olive oil and some garlic were needed to bring this dish to life. Served warm or cold, this potato ratatouille is a great match for meat, fish or even eggs.

Featured in RICARDO Magazine SPRING 2019
  • Nut-free
  • Lactose-free
  • Gluten-free
  • Dairy-free
  • Egg-free

Categories

Ingredients

Preparation

Personal Note

To help you with this recipe

RICARDO Chef’s Knife

RICARDO Chef’s Knife

54.99 $

This chef’s knife was designed by RICARDO’s Test Kitchen staff. Its weight and ergonomic handle are perfectly balanced. The sharp blade provides perfect cuts, while its bevelled grooves ensure meat will not stick to it.

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