Fact or Fiction: Raw veggies are healthier than cooked ones

[Saddle Bronc 124]

Which begs the question, is ratatouille healthy?

I've never tried it, but it sounds healthy.

Well, it contains:

• tomato sauce
• garlic
• onion
• zucchini
• mushrooms
• bell-peppers

and it's BAKED (not fried)...healthy!

[caybee 21]

I love some raw veggies -- like red bell peppers! -- but not carrots, broccoli, or cauliflower. I like those cooked, but not soggy. Good to know that's okay.

[Peikko 1,575]

I have always cooked ratatouille on the hob, frying the onions in olive oil before adding the courgettes, peppers and aubergines, also fried then adding the tomatoes and allowing everything to disintegrate into a flavourful mush.

I have no idea how I would proceed with a baked ratatouille

[caybee 21]

I have always cooked ratatouille on the hob, frying the onions in olive oil before adding the courgettes, peppers and aubergines, also fried then adding the tomatoes and allowing everything to disintegrate into a flavourful mush.

I have no idea how I would proceed with a baked ratatouille

Okay, yum.

[Amby 490]

I have always cooked ratatouille on the hob, frying the onions in olive oil before adding the courgettes, peppers and aubergines, also fried then adding the tomatoes and allowing everything to disintegrate into a flavourful mush.

I have no idea how I would proceed with a baked ratatouille

saute everything and then put it in the oven. weird, right?

[Peikko 1,575]

Weird to me, yeah. I was taught how to cook ratatouille by French peasants.

Just out of interest, is saute a posh word to lightly fry? In terms of the problems highlighted above viz a viz it's the high temp that is the problem, hence my way of cooking it, and your way are both ok, right?

[Amby 490]

Weird to me, yeah. I was taught how to cook ratatouille by French peasants.

Just out of interest, is saute a posh word to lightly fry? In terms of the problems highlighted above viz a viz it's the high temp that is the problem, hence my way of cooking it, and your way are both ok, right?

Basically the same thing. I think saute meants "to jump" or something like that. Basically you make the food "jump" (stir?) around in the pan

Btw I was not taught to put it in the oven either, but I read a few weeks ago about putting it in the oven when Lori asked what it was.

Edited April 1, 2009 by Amby

[Saddle Bronc 124]

I have always cooked ratatouille on the hob, frying the onions in olive oil before adding the courgettes, peppers and aubergines, also fried then adding the tomatoes and allowing everything to disintegrate into a flavourful mush.

I have no idea how I would proceed with a baked ratatouille

Remove the aubergines and substitute in large mushrooms. Take the stem off the mushrooms, cut that, mix with the other veggies (onion, tomato, courgette, peppers) and stuff into the cap (which is turned upside-down) then bake for about 30 minutes @ 400 ^oF.

[Amby 490]

Just googled it and this is the first thing that came up. I'll stick with the jumping

Preheat to 300 degrees. In heavy casserole, make solid layer of eggplant slices and sprinkle generously with garlic salt. Add separate layers of onion, pepper, zucchini, and press down with hands. Pour juice from canned tomatoes over vegetables. Crush tomatoes with hands and make top layer. Dribble olive oil over all. Place in oven and reduce to 275 degree oven for 4-5 hours.

[Amby 490]

I'm thinking about making this ratatouille tart

[sj5 4]

I think raw foods are better.

[Peikko 1,575]

Now that looks both beautiful and delicious - I wish you could get really decent frozen flaky pastry here though, I am ####### with pastry

I think raw foods are better.

You either didn't read, or didn't understand the article, did you?

[Amby 490]

just googled and apparently this brand is good

never used it so i'm not sure

[ja.da 0]

There is no basis for the statement im gonna make but i think when vegetables are cooked, its either it enhances or diminishes its potential health benefit. For me, if the color or pigmentation disappears or fades out, then its potency lessens (could only be applicable for veggies that can be eaten raw). But if you are so much worried about the nutrients lost while cooking, just retain the liquid when you prepare it in soup. (Asian cuisine anyway).

[Sofiyya 1,687]

Eat grass. It's plentiful and free.