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Little Vegetables Stuffed with Ratatouille, Nice-Style Recipe
Little Vegetables Stuffed with Ratatouille, Nice-Style
Olivier Richard, Élysée Palace, Nice
Flavors of Nice
Total time: more than 2 hours
Preparation time: 20 minutes
Cooking time: Close to 2 hours
Difficulty: Easy
Chef's Note
I like to cook my vegetables in a covered pan with a little water and butter with flavorings such as basil, thyme and salt, except tomatoes and potatoes. It's important that each one be cooked separately - then the fennel tastes like fennel, with its own distinctive flavor, and so on for each vegetable. Around a very flavorful filling, each of the little vegetables brings a new combination and preserves its original taste.
Olivier Richard
Thierry Nocentini
- Poivrade artichokes
- Fennel
- Zucchini
- White onion
- Peeled seeded cherry tomatoes, slowly cooked (confit)
- New potatoes, baked in their skins
- 2 red peppers
- 2 yellow peppers
- 2 onions and 3 zucchini, sautéed in olive oil
- 2 eggplants, slowly cooked (confit)
- 4 cherry tomatoes, confit in petals (peeled and seeded)
- Smoked bacon, in fine dice
- Raw ham
- Fresh bread crumbs, moistened with olive oil
- 20 g (2/3 oz.) blanched Niçois olives
- Chopped basil
- Flat leaf parsley
- Thyme flower
- Parmesan

Preparing the vegetables

  1. Bake the potatoes in their skins in the oven;
  2. Cook the artichokes in a covered pan with just a little water, butter and seasonings such as basil, thyme and salt, for about 20 minutes; 
  3. cook the fennel, zucchini and onion separately in the same way, allowing about an hour for the onion. 

Preparing the ratatouille 

  1. Meanwhile, slowly cook the eggplant and tomatoes: for the eggplant, follow the basic method as for slowly cooking confit tomatoes in the oven with a little water, covering them so that they don't dry out. 
  2. Cook the thinly sliced peppers and onion in a covered pan with thyme and basil; peel the peppers and remove the tough outer peels from the onions; 
  3. peel the zucchini and cut into shorter lengths; sauté in olive oil; 
  4. place all the ingredients for the ratatouille in a cast iron cocotte or Dutch oven; 
  5. add the diced raw ham, diced smoked bacon, blanched pitted olives and herbs; cook together slowly over low heat, basting frequently with their juice. 


  1. Correct the seasoning for the ratatouille; hollow out and stuff the vegetables;
  2. recuperate the cooking juice from the peppers and whisk in some butter;
  3. sprinkle the stuffing with a mixture of bread crumbs, olive oil and parmesan, place in a hot oven to heat everything through.

Photo: cuisineetvinsdefrance.com

A white Bellet (wine from the Nice region)
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