Ratatouille With Brie
Writer: Jordan Lane | My Rating: 3.2/5 | Site Rating: 4.3/5
Dinner had to be quick, so Ratatouille With Brie looked like a promise I could actually keep.
As it warmed, the kitchen smelled like garlic blooming in olive oil. I toasted the spices first; it wakes them up before any liquid hits the pan.
Most of the work happened on the stovetop while I packed lunches for tomorrow.
Halfway through, someone asked if it was ready yet; that’s the soundtrack of our kitchen.
It wanted brightness, so I set lemon wedges on the table and it helped immediately.
It plays well with a simple rice side; the kids barely noticed the swap from fries.
Cold from the fridge at 7 a.m.? Still edible. That counts for something.
A small pinch of flaky salt at the end made the flavors feel deliberate, not accidental.
I’d add thinly sliced onions and peppers for contrast and a bit of crunch.
If you’ve been Googling ratatouille with brie recipe, know that this one respects your time and your palate.
I’d make it again with small fixes and shave a point off the site’s rating.
