Despite being popularized at the hands of a computer-generated rodent chef, ratatouille has deep roots in French gastronomy. Essentially a meatless ragout, it has its origins in Provence’s surfeit of summer produce. Ratatouille in many ways epitomizes the merits of Provençal cuisine as a whole: healthful yet satisfying, light yet full of flavor, it is a dish whose appeal relies on the quality of the vegetables and fresh herbs that go into it. Gently cooking the components together sous vide after browning them individually lets each ingredient retain its personality without turning to mush, producing an ideal ratatouille. No rat chef required!