Versatile Julia Child Delight: Great as a Side or as a Vegan Main Course
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Hey, I am a meat eater. But I also love my veggies, and I like having a good go-to option that will satisfy me and my vegan or vegetarian friends (I have a few). This Ratatouille, Julia Child’s twist on a French culinary classic, fits the bill for a quiet home meal or a bustling event. It looks beautiful, tastes great, and cooks in record time!
Many masters of the kitchen have since followed in her footsteps, but Julia Child continues to inspire masters and aspiring amateurs alike. I loved how she honored age-old traditions while making gourmet, Cordon Bleu cooking readily accessible to the masses (as beautifully illustrated in the movie Julie & Julia). And she wasn’t afraid of admitting a mistake or popularizing a variation of a classic recipe when she thought that it would be better for most people, much to the chagrin of the culinary elite in her time.
I love the versatility of her version of ratatouille. It makes for a great meal by itself over a bed of rice or couscous, but it is also great as part of a multi-course vegetarian meal and pairs well with many popular meat dishes. Once the prep is finished, it takes only about 45 minutes worry-free minutes to bake. It doesn’t hurt, either, that it looks so beautiful once you pull it out of the oven.
Recipe adapted by 12 Tomatoes
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Quick tip: If you’re not worried about using dairy, sprinkle some delicious Parmesan cheese on top of the ratatouille!