Cooked Ratatouille - 4 portions

Pour the desired quantity of ratatouille still frozen into a saucepan, adding 2 tablespoons of water. Reheat for 10 to 12 minutes over medium heat, covered, until halfway through. Lower the heat and continue reheating for another 6 minutes. Stir regularly.

Grilled zucchini (zucchini, sunflower oil), Tomatoes, Grilled aubergines (aubergines, sunflower oil), Water, Onions, Red peppers, Tomato pasta, Extra virgin olive oil, Natural vegetable stock (vegetables and extracts vegetables, extracts of aromatic plants, spices and aromatic plants, maltodextrin, salt), Sugar, Salt, Flour, Garlic, Basil.

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Contains: Wheat

A little more about our traditional ratatouille

This cooked ratatouille is made with all the classic ingredients of traditional ratatouille. The grilled zucchini is the most prominent vegetable in the recipe, while tomatoes and eggplant grilled in sunflower oil follow closely. Onions and red peppers round off the recipe.
Everything is then cooked in a tomato sauce and extra virgin olive oil for maximum flavour.

This dish of late-summer vegetables goes perfectly with meat, fish, salads, and other sunny dishes.
Once cooked, you can enjoy it hot or place it in the refrigerator to eat it cold. Both ways are equally delicious.

And thanks to the pre-portioned format of this frozen ratatouille, you only need to warm up the desired quantity—perfect for small appetites!

What is ratatouille? Where does it come from?

There are many different types of ratatouille: traditional ratatouille, Nice ratatouille, Provençal ratatouille...

All these delicious varieties are essentially a melange of vegetables in a rich tomato sauce. Traditionally, they come from Provence, a region in Southeast France that sits on the shores of the Mediterranean Sea and borders Italy. Often, ratatouille is associated with Nice, the largest city in the region.

No doubt, this frozen ratatouille dish makes any day of the year feel like summer!