My Aunt Mounette is from Hyeres, the oldest (and extremely charming) resort town on the French Riviera. She's the type of woman who can work out for two hours, organize her house, babysit grandkids and have lunch prepared all before noon.
A true inspiration in every sense of the word, she also has some easy and great recipes up her sleeve, ready to use at a moment’s notice.
One of my all-time favorites is her simplified version of ratatouille, which she makes in the oven. Super delicious and nutritious at the same time, this is a must-have vegetable recipe.
Serve alongside rice, quinoa or bulgur, or in individual heated ramekins to accompany any meat dish. Mounette’s recipe is off the top of her head, so vegetable measurements are “as you like”. So use what you have and increase those you like the most — whatever works for you!
This isn't a last-minute vegetable dish. It’s simple to make, but takes time in the oven. On the other hand, it's perfect for making ahead. You can make it earlier in the day, keep it at room temperature once it's fully cooked, and reheat slightly before serving.