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1. juliachildsrecipes.com › vegetables › julia-childs-ratatouilleJulia Child’s Ratatouille

   juliachildsrecipes.com › vegetables › julia-childs-ratatouille

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   Jul 24, 2013 · Ingredients: Eggplant: 1 lb. Zucchini or summer squash: 1 lb. Olive oil: 4-6 Tbsp. (divided) Salt: 1 tsp. Mashed garlic: 2 cloves. Yellow onions: About 1 1/2 cups or 1/2 lb. (thinly sliced) Salt & Pepper: to taste. Green peppers: 2 (about 1 cup, sliced) Minced parsley: 3 Tbsp.

2. littleferrarokitchen.com › julia-childs-ratatouilleJulia Child's Ratatouille - The Little Ferraro Kitchen

   littleferrarokitchen.com › julia-childs-ratatouille

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   Aug 29, 2018 · Jump to Recipe. Julia Child's ratatouille recipe is a delicate and robust vegetable stew with tomatoes, zucchini and eggplant and layered with fresh herbs and garlic. Julia Child isn't always all about butter and cream and this aromatic dish will prove it.

   • 4.7/5 (43)
   • Total Calories: 91

   • Category: Appetizer

3. Videos

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     Mastering the Art of Julia Child's Ratatouille | Jamie & Julia

     Oct 10, 2020

     145.3K Views

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     Vegetables The French Way | The French Chef Season 1 | Julia Child

     Jun 3, 2022

     62.2K Views

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     29:03

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     French Omelette | The French Chef Season 1 | Julia Child

     Jun 3, 2022

     392.4K Views

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4. 12tomatoes.com › julia-childs-ratatouilleJulia Child’s Ratatouille | 12 Tomatoes

   12tomatoes.com › julia-childs-ratatouille

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   This recipe is very simple in terms of ingredients, but it packs a huge amount of flavor into one casserole dish. This is a nostalgic dish for many Europeans, but it brings the flavors of the garden to any table. Julia Child’s version has been a staple in the cooking community for decades.

   • 4.6/5 (11)
   • Servings: 6-8

   • Category: Side

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5. cooking.nytimes.com › recipes › 1018511-ratatouilleRatatouille Recipe - NYT Cooking

   cooking.nytimes.com › recipes › 1018511-ratatouille

   Nov 20, 2023 · Spread each vegetable on a separate rimmed baking sheet (use extra sheets as necessary). Add the 3 cloves of smashed garlic to the onion pan. Add 1 sprig rosemary and 2 sprigs thyme to each of the pepper, eggplant and zucchini pans. Sprinkle salt lightly over vegetables. Drizzle 3 tablespoons olive oil on each of the pans.

   • 5/5
   • Total Calories: 260

   • Category: Dinner, Lunch, Main Course, Side Dish

6. People also ask

   How do you make Julia Child Ratatouille?

   • Julia Child's ratatouille recipe is a delicate and robust vegetable stew with tomatoes, zucchini and eggplant and layered with fresh herbs and garlic. Begin by peeling the eggplant and slicing it in about ½in thick pieces and 3 in long. Slice zucchini about same size as eggplant. Place vegetables in a bowl and add 1tsp salt.

   Julia Child's Ratatouille - The Little Ferraro Kitchen

   littleferrarokitchen.com/julia-childs-ratatouille/

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   Does Julia Child still make Ratatouille?

   • It is sometimes hard to imagine that the great legend, Julia Child has been gone for eight years. Just like all of other recipes, her Ratatouille recipe is flawless. Ratatouille is basically a fancy name given to a vegetable dish that contains summer squash, eggplant, tomatoes and bell pepper. The flavor is velvety and heart.

   Julia Child’s Ratatouille

   juliachildsrecipes.com/vegetables/julia-childs-ratatouille/

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   How do you make Ratatouille?

   • Ratatouille is a simple dish to make, though it can require a bit of time. Many of the recipes I’ve seen call for making a fresh tomato sauce by scoring, blanching, peeling, seeding, and chopping fresh tomatoes, then roasting them in the oven, and crushing them down into a sauce to stew the vegetables in.

   Ratatouille - Easy Recipe Made from Scratch with a Shortcut!

   www.fifteenspatulas.com/shortcut-ratatouille/

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   Can you make Ratatouille The next day?

   • This recipe calls for seeding and peeling the tomatoes, which is a bit of work. But it’s worth it for the intensity of flavor and the velvety texture. Ratatouille takes some time to make, and tastes better the next day, so plan ahead. The upside is that it’s a perfect make-ahead dish for a party.

   Ratatouille Recipe - NYT Cooking

   cooking.nytimes.com/recipes/1018511-ratatouille

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7. theculinarytravelguide.com › the-jc100-ratatouilleJulia Child's Recipe for Ratatouille - The Culinary Travel Guide

   theculinarytravelguide.com › the-jc100-ratatouille

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   Jul 18, 2012 · 1 lb eggplant. 1 lb zucchini. 1 tsp salt. 4 Tb olive oil. 1/2 lb (about 1 1/2 cups) thinly sliced yellow onions. 2 (about 1 cup) sliced green bell peppers. 2 to 3 Tb olive oil, if necessary. 2 cloves mashed garlic. 1 lb firm, ripe, red tomatoes, peeled, seeded, and juiced (about 1/ 1/2 cups pulp) 3 Tb minced parsley. salt and pepper to taste.

8. www.healthygreenkitchen.com › julia-childs-ratatouilleJulia Child's Ratatouille - Healthy Green Kitchen

   www.healthygreenkitchen.com › julia-childs-ratatouille

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   Directions: Peel the eggplant and cut into slices 3/8 inch thick, about 3 inches long, and 1 inch wide. Scrub the zucchini, slice off the two ends, and cut like the eggplant. Place in a bowl and toss with the salt. Let stand for 30 minutes. Drain your eggplant and zucchini slices and dry them on a towel.

9. Images

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10. www.youtube.com › watchMastering the Art of Julia Child's Ratatouille | Jamie ...

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    Oct 10, 2020 · Music: https://www.epidemicsound.com __________________________________________________ Julia Child's Ratatouille Recipe: 1 lb. eggplant 1/lb. zucchini 1 teaspoon salt 6-7 tablespoons...

    • Video Duration: 10 min
    • Views: 145.3K

    • Author: ANTI-CHEF