Randy Chandler
Whether or not to put cheese on ratatouille is a topic of debate. While some people believe that the dish is best served without cheese, there are also many who enjoy adding cheese to their ratatouille for a delicious twist. The classic French dish typically includes ingredients such as eggplant, zucchini, squash, tomatoes, and various herbs and spices. However, some cooks like to experiment by adding cheese, such as Parmesan, Havarti, or Manchego, to create a mouthwatering, ooey-gooey melted cheese topping.
| Characteristics | Values |
|---|---|
| Cheese type | Parmesan, Havarti, Manchego |
| Cheese state | Melted, shredded, sliced |
| Cheese placement | On top, on the side |
Explore related products
What You'll Learn
Ratatouille with Parmesan cheese
Ratatouille is a French vegetable stew with Provencal origins. It typically includes vegetables like tomatoes, eggplants, zucchini, squash, bell peppers, and onions. While the classic version of the dish does not contain cheese, some people like to add it to their ratatouille for an extra layer of flavour. Parmesan cheese is a popular choice for this.
If you want to make a ratatouille with Parmesan cheese, here is a recipe you can follow. First, cut your vegetables into roughly the same size, so they cook evenly. You can slice them by hand or use a mandolin or food processor for thinner slices. Then, saute or grill your vegetables until they are tender. You can also add spices and herbs like garlic, basil, marjoram, or Herbes de Provence.
Next, layer the vegetables in a baking dish. Start with a layer of eggplant, then zucchini, and sprinkle with Parmesan cheese. You can also add sliced tomatoes, mushrooms, onions, and bell peppers, depending on your preference. Continue layering the vegetables and cheese, seasoning each layer with salt and pepper. You can also add other ingredients like scalloped potatoes or sliced carrots and beetroots.
Finally, bake the ratatouille in the oven until the vegetables are tender and the cheese is melted. You can also sprinkle more Parmesan cheese on top of the dish before serving. This ratatouille can be served as a main course with crusty French bread or as a side dish. If you want to make it heartier, you can add meats like Italian sausage.
Some people also like to serve the ratatouille with the Parmesan cheese on the side, rather than melted into the dish. This allows each person to add as much or as little cheese as they like. You can also use other types of cheese, such as Manchego, which pairs well with the ratatouille and crusty bread.
The Maggoty Truth About Cheese
You may want to see also
Baked ratatouille with Havarti cheese
To make baked ratatouille with Havarti cheese, start by preheating your oven to 375 degrees Fahrenheit. In a large non-stick skillet, add olive oil and sauté onions and garlic for 2-3 minutes. Then, add 1 teaspoon of salt, black pepper, tomato sauce, red pepper flakes, bay leaf, thyme, basil, and red and yellow bell peppers. Sauté this mixture for another 5-8 minutes on medium-low heat.
Next, you will need to grill the zucchini and eggplant. Use a large nonstick grill pan and grill them for 2 to 3 minutes on each side. Now, it's time to assemble the dish. Take a casserole dish and add 1 cup of the sauce. Layer the eggplant, squash, and zucchini. Pour the remaining sauce over the top and finish it off by topping with the Havarti cheese.
Cover the casserole dish with foil and bake for 40 minutes. For an extra cheesy touch, you can sprinkle more cheese on top during the last 20 minutes of baking. This dish is best served warm and can be paired with meats or enjoyed on its own.
If you have any leftovers, you can store them in the refrigerator for up to 3 days or freeze them for up to 3 months. So, whether you're a cooking enthusiast or a beginner, baked ratatouille with Havarti cheese is a delightful dish to try!
Pastrami Sandwiches: To Cheese or Not to Cheese?
You may want to see also
Ratatouille with melted cheese
Ratatouille is a delicious French vegetable stew with Mediterranean vegetables such as courgettes, aubergines, tomatoes, onions, and zucchini. It is a perfect summer dish, especially when served with a salad and a crusty baguette. While the classic ratatouille does not typically contain cheese, some people like to add it to their recipe. Here is a recipe for a mouthwatering ratatouille with melted cheese.
Ingredients:
- Eggplants/aubergines
- Tomatoes
- Zucchini
- Bell peppers
- Summer squash
- Olive oil
- Salt and pepper
- Thyme
- Basil
- Bay leaf
- Red pepper flakes
- Tomato sauce
- Shredded cheese (Havarti, Parmesan, or any other hard cheese of your choice)
Method:
- Preheat your oven to 375°F.
- Cut the eggplants, zucchini, and squash into thin slices.
- In a large non-stick skillet, heat some olive oil and sauté the onions and garlic for 2-3 minutes.
- Add salt, black pepper, tomato sauce, red pepper flakes, bay leaf, thyme, basil, and bell peppers. Sauté for another 5-8 minutes on medium-low heat.
- In a separate grill pan, grill the zucchini and eggplant for 2-3 minutes on each side.
- Add some tomato sauce to a casserole dish and layer the eggplant, squash, and zucchini.
- Pour the remaining sauce over the vegetables and top with shredded cheese.
- Cover with foil and bake for 40 minutes.
- Remove the foil and bake for another 20 minutes, or until the cheese is thoroughly melted and starting to brown.
You can also try a sliced variation of this recipe, where you cut the vegetables into 1/3-inch rounds and layer them in a baking dish with a prepared marinara sauce and smashed garlic. Drizzle with olive oil, salt, and Herbs de Provence, and bake until the vegetables are softened. Then, sprinkle with cheese and bake for another 10 minutes.
Enjoy your warm and comforting ratatouille with melted cheese!
Cheese and Sauce: The Perfect Pizza Combination
You may want to see also
Explore related products
Ratatouille with Manchego cheese
Ratatouille is a French vegetable dish with Provençal origins. It is typically made with tomatoes, eggplants, zucchini, and herbs and spices. While the classic French version of the dish does not contain cheese, some variations include cheese, such as Manchego, Parmesan, or slices of cheese melted on top.
If you are looking to add Manchego cheese to your ratatouille, one way to do it is to make Pisto Manchego, a classic Spanish dish that is sometimes called Spanish ratatouille. Pisto Manchego incorporates fresh Mediterranean vegetables like peppers, onions, tomatoes, courgettes (zucchini), and sometimes even eggplant. The vegetables are simmered on low heat in a tomato olive oil sauce, and the dish is served with shaved Manchego cheese, cured ham, or a fried egg.
Another option for adding Manchego cheese to your ratatouille is to follow a recipe that includes cheese melted on top. For example, one recipe suggests sprinkling cheese on top of the ratatouille before baking it in the oven for 20 minutes. You can use a variety of cheeses for this, including Manchego.
If you are looking for a more creative way to incorporate Manchego cheese into your ratatouille, you can try the following method: take the casserole out of the oven and place portions of pasteurized PDO Las Terceras semi-cured Manchego cheese between the vegetables. Return the casserole to the oven for a few minutes until the vegetables are gratin and the cheese melts.
Overall, while ratatouille does not traditionally contain cheese, there are several ways to add Manchego cheese to the dish, whether it is served on the side, melted on top, or mixed between the vegetables.
Cheese Frittata: Should You Add Cheese to Your Frittata?
You may want to see also
Ratatouille without cheese
Ratatouille is a delicious French vegetable stew with key ingredients like tomatoes, eggplants, zucchini, and herbs and spices. While the classic recipe does not include cheese, many modern iterations do. Here is a guide to making a mouthwatering ratatouille without cheese:
Ingredients
The beauty of ratatouille lies in its versatility, allowing you to use a variety of vegetables. The classic combination includes:
- Eggplants/aubergines
- Tomatoes
- Zucchini/squash
- Bell peppers
- Onions
- Garlic
- Olive oil
- Salt
- Herbs (basil, thyme, oregano, marjoram, Herbs de Provence)
Preparation
- Chop the vegetables into similar-sized pieces. Some recipes call for slicing the vegetables into 1/3-inch rounds, while others suggest cubes or strips.
- Saute onions and garlic in olive oil for 2-3 minutes. Add salt, black pepper, and other spices like red pepper flakes, bay leaf, and thyme.
- Add the chopped tomatoes, garlic, and herbs to a pot and simmer until a thick sauce forms.
- Grill or saute the other vegetables separately, just enough to dry them out and prevent a watery dish.
- In a baking dish, spread a layer of the prepared tomato sauce.
- Layer the grilled vegetables in a pattern, standing them vertically for a beautiful presentation. Drizzle with olive oil and season with salt and herbs.
- Bake until the vegetables are softened.
Serving Suggestions
Ratatouille is a versatile dish that can be served in multiple ways:
- As a dip with crusty bread: Dip crusty baguette or sourdough bread into the ratatouille for a tasty treat.
- As a side dish: Pair it with a salad and bread for a complete meal.
- As a main dish: Serve it as a meatless main course, or accompany it with meats and a rich tomato sauce.
Storing and Reheating
Ratatouille can be stored in the fridge for up to 3 days or frozen for up to 3 months. To reheat, oven-bake covered with tinfoil to prevent charring. Enjoy your cheese-less ratatouille!
Cheesy Scalloped Potatoes: To Add or Not to Add?
You may want to see also
Frequently asked questions
Ratatouille is a vegetable dish with French Provencal origins. While the traditional dish does not contain cheese, some variations include cheese.
Some cheeses that go well with ratatouille include Parmesan, Havarti, and Manchego.
To make ratatouille with cheese, prepare the ratatouille as you normally would, and sprinkle cheese on top before serving. You can also incorporate cheese into the dish by adding cheesy slices of aubergine, courgette, and tomato.
