The late summer harvest is the best time to make Ratatouille. This classic French vegetable stew is best when made with fresh and ripe ingredients. In this recipe I’ve rounded up some tomatoes, zucchinis, eggplant, bell peppers and onions. The key to a good ratatouille is to cook the some of the vegetables separately at first to improve their consistency and flavour.
The versatile veggie dish
If you’re wondering how to serve this versatile dish, let me start you off with a few suggestions: Make it a vegetarian main dish or side dish for the rest. Serve with eggs, blend with pasta, or use as a condiment with chicken or pork roast. Spread it on a toasted sandwich for lunch or use it instead of ketchup with fries. Just use your imagination until you’ve used it all up.
- 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.
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More summer harvest recipes
Whether you’re growing your own or taking advantage of great deals of fresh local produce from the farmers it’s time to capture the freshness of the season. Here are some suggestions: Dill and Garlic Pickles | Bruschetta | Gazpacho with Garden Ripe Tomatoes