Immerse yourself in the sunny world of Provence with this rice ratatouille gratin, a symphony of Mediterranean flavors that will warm your heart. The perfect marriage between fluffy rice and simmered summer vegetables, all enhanced by a generous layer of melted cheese, creates a complete and comforting vegetarian dish. Ideal for family meals or gatherings with friends, this easy and economical recipe will instantly transport you to the south of France. A true delight that combines simplicity and authenticity for unforgettable gourmet moments.
HAGEN 10-Piece Cookware Set - Removable Handle - Bordeaux
€59.90
Pros:
- High-quality non-stick stone coating
- Compatible with all stovetops, including induction
- Removable handle for easy storage
- Elegant Bordeaux design
Cons:
- Not dishwasher safe
- Can scratch if used with metal utensils
- 1
Rice cooking: Bring a large pot of salted water to a boil. Add the rice and cook according to package instructions. Drain thoroughly and set aside.
- 2
Ratatouille preparation: Wash and cut the eggplant, zucchini and bell pepper into small regular cubes. Finely slice the onion and chop the garlic. In a large pan, heat olive oil over medium heat. Sauté onion and garlic for 2-3 minutes, then add all chopped vegetables and sauté for 10 minutes, stirring.
- 3
Finishing ratatouille: Add crushed tomatoes and Provençal herbs. Salt, pepper, then simmer over low heat for 15 minutes until vegetables are tender and sauce has thickened.
- 4
Gratin assembly: Preheat oven to 200°C. In a large bowl, gently mix cooked rice with ratatouille. Taste and adjust seasoning. Pour into a lightly oiled baking dish.
- 5
Gratin topping: Spread grated cheese evenly over the entire surface and sprinkle with parmesan. Bake for 15-20 minutes until cheese is melted and golden.
- Draining: To avoid a too wet gratin, drain the rice well after cooking and let the ratatouille reduce sufficiently
- Vegetables: You can pre-cook the eggplants separately if you're concerned they'll release too much water
- Gratin topping: For a crispier crust, place the gratin under the broiler for a few minutes at the end of cooking
- Variations: Add black olives, freshly chopped basil, or leftover ground meat for a more complete version
