General Question

occ's avatar

What goes well with ratatouille?

Asked by occ (4080points) August 31st, 2009

what vegetarian dishes go well with rataouille? and is ratatouille a filling-enough dish for dinner, or should I serve it with rice, pasta, or some other starch?

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13 Answers

Darwin's avatar

I would serve it with rice or pasta just to soak up the juices – they are delicious.

If you are worried about the amount of protein being served you could add in a side dish of some sort containing beans, egg or cheese. What I often do is serve ratatouille with rice and a salad and then offer an egg-based custard for dessert.

Harp's avatar

Ratatouille is great on a bed of polenta!

lilakess's avatar

In France, they usually serve it with fish, like tuna. You might try quinoa or some denser starch. I would pair it with quiche or souffle too.

MagsRags's avatar

Or a really good Italian or French baguette, the kind with the thick crispy crust. Yum!

YARNLADY's avatar

Herbed, spiced sourdough bread

ubersiren's avatar

You could serve it in crepes.

Kayak8's avatar


sakura's avatar

Makes 450g (1lb)

225g (8oz) Self Raising Flour
150ml (¼ pint) Cold Water, to mix, approximately
110g (4oz) Shredded Beef or Vegetarian Suet
½ tsp Salt

Sieve the flour and salt into a large bowl.
Add suet and mix lightly.
Mix with sufficient water to make a soft, but firm, dough.
Turn out on to a lightly floured work surface.
Knead gently until smooth.
Use for sweet or savoury, steamed or baked dishes.

Try making this pastry and then wrapping your rataouille in it, make sure it’s sealed well other wise it leaks!
Alternativley make into dumplings, put in rataouille and bake in oven until dumplings are cooked… mmm

janbb's avatar

I put ratatouille in individual ramekins or casseroles, top it with grated cheddar or other cheese and bake it until the cheese melts. Delicious for lunch or dinner with a salad and/or bread.

occ's avatar

Thanks – I made rice to go with the ratatouille and also made a side dish of fried polenta with goat cheese, kale, and heirloom tomatoes. Served it with a yummy thick-crusted bread, too. Yum!

MagsRags's avatar

You’re killing me!

nutritionmom's avatar

I always serve it with bulgar, to which I add chopped green onions and lemon zest, and maybe some parsley. I serve it as a vegetarian main course, but I add a can of cannelini or kidney beans for protein (together with the whole grain starch, it makes a good source of protein) – and we top it off with shredded cheese. It would also be great with garlic bread.

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