Provençal Vegetable Stew

Preparation info
    • Difficulty


Appears in
A Table in Provence

By Leslie Forbes

Published 1987

  • About

Ratatouille is perhaps the most famous Provençal vegetable dish, and also the one most often made badly. The Purplish-grey mess incorrectly called ratatouille in many restaurants bears no resemblance to the real brightly gleaming stew. Here each vegetable is cooked separately to conserve its aroma & then just simmered together gently at the end. This takes a bit longer than the old bung-everything-in-the-pot method but can be made in generous quantities to serve cold the next day.