The late summer harvest is the best time to make Ratatouille. This classic French stew is best when made with fresh tomatoes, zucchinis, eggplant, bell peppers and onions. It’ pretty versatile too. Serve as a vegetarian main dish, side dish, warm or cold with bread or toast at breakfast, lunch or dinner.
- 1 yellow squash diced
- 1 green zucchini diced
- 1 bell pepper diced
- 1 Eggplant
- 1 yellow onion chopped
- 1 garlic clove minced or pressed
- 3 tbsp olive oil divided
- 3-4 fresh tomatoes chopped
- ¼ cup chopped fresh basil leaves
- ½ tsp sea salt divided
- ½ tsp fresh cracked black pepper divided
- ½ tsp chili flakes
- 1 tsp dried oregano
- Preheat oven to 425 F.
- In a large bowl toss the zucchinis and bell pepper with 1/3 of the olive oil, salt and pepper then evenly distribute them on a baking sheet lined with parchment paper.
- Do the same with the eggplant on a separate baking sheet.
- Place the sheet with the eggplant on the oven’s middle rack.
- Place the sheet with the zucchini and bell pepper on the oven’s top rack.
- Bake for 15 minutes.
- Meanwhile, in a Dutch oven, cook the onion in the remaining olive oil on medium low until transparent (about 10 minutes).
- Add the garlic to the onion and cook for about a minute. Add the tomatoes simmer.
- After baking for 15 minutes, remove the trays, turn the vegetables, and put the trays back into the oven. This time put the eggplant on the top rack and the zucchinis and pepper on the middle rack.
- After 10 minutes, remove the eggplant but keep the other vegetables in the oven for another 5-10 minutes until they begin to caramelize.
- Add the baked vegetables to the pot with the tomatoes, stir and simmer for about 10 minutes.
- Remove the pot from the heat, then stir in the oregano, chili flakes and basil.
- Allow to cool a little before serving.