Summer Vegetable Ratatouille Recipes

RATATOUILLE

Steps:

• Preheat the oven to 425 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third of the oven. Line two large, rimmed baking sheets with parchment paper for easy clean-up, if desired.
• To prepare your tomatoes, remove any woody cores with a paring knife. Then, grate them on the large holes of a box grater into a bowl (this is easiest if you hold the tomato at a diagonal), and chop any remaining tomato skin. Or, blitz the tomatoes in a food processor until they are broken into a frothy pulp. Set aside.
• On one baking sheet, toss the diced eggplant with 2 tablespoons of the olive oil until lightly coated. Arrange the eggplant in a single layer across the pan, sprinkle with 1/4 teaspoon of the salt, and set aside.
• On the other baking sheet, toss the bell pepper, zucchini and yellow squash with 1 tablespoon of olive oil and 1/4 teaspoon salt. Arrange the vegetables in a single layer. Place the eggplant pan on the middle rack and the other vegetables on the top rack. Set the timer for 15 minutes.
• Meanwhile, warm 2 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion and 1/4 teaspoon salt. Cook, stirring occasionally, until the onion is tender and caramelizing on the edges, about 8 to 10 minutes.
• Add the garlic, stir, and cook until fragrant, about 30 seconds. Add the tomatoes, and use a wooden spoon or sturdy silicone spatula to stir any browned bits stuck to the bottom of the pan into the mixture. Reduce the heat to medium-low, or as necessary to maintain a gentle simmer.
• Once 15 minutes are up, remove both pans from the oven, stir, and redistribute the contents of each evenly across the pans. This time, place the eggplant on the top rack and other vegetables on the middle rack.
• Bake until the eggplant is nice and golden on the edges, about 10 more minutes (the eggplant will be done sooner than the rest). Remove the eggplant from the oven, and carefully stir the eggplant into the simmering tomato sauce.
• Let the squash and bell pepper pan continue to bake until the peppers are caramelized, about 5 to 10 more minutes. Then, transfer the contents of the pan into the simmering sauce. Continue simmering for 5 more minutes to give the flavors time to meld.
• Remove the pot from the heat. Stir in 1 teaspoon olive oil, the fresh basil and red pepper flakes. Crumble the dried oregano between your fingers as you drop it into the pot. Season to taste with additional salt (I usually add 1/4 teaspoon more) and black pepper.
• Serve in bowls, perhaps with a little drizzle of olive oil, additional chopped basil, or black pepper on top (all optional). Like all stews, this ratatouille's flavor improves as it cools. It's even better reheated the next day. Ratatouille keeps well in the refrigerator, covered, for 4 days, or for several months in the freezer.

SUMMER VEGETABLE RATATOUILLE

Steps:

• Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft.
• In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic.
• Saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sauteed add them to the large pot as was done in step 2.
• Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes.
• Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally.
• Remove the bay leaf and adjust seasoning.

SUMMER BOUNTY RATATOUILLE

Steps:

• Place eggplant in a colander over a plate; toss with 1 teaspoon kosher salt. Let stand 30 minutes. Rinse and drain well., In a Dutch oven, heat oil over medium-high heat; saute peppers and onions until tender, 8-10 minutes. Add garlic; cook and stir 1 minute. Stir in tomato paste, herbs de Provence, pepper, remaining salt, tomatoes and water. Add zucchini and eggplant; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, 40-45 minutes, stirring occasionally., Stir in fresh herbs. Serve over baguette cubes.

RATATOUILLE - RUSTIC FRENCH VEGETABLE STEW

Steps:

• Pre-heat oven to 350°F (180°C). Heat a large, deep pan over medium heat add a swirl of olive oil and begin lightly sweat your vegetables in the pan, cooking lightly without colour; zucchini, eggplant and peppers, one vegetable type at a time seasoning lightly as you go. Add more olive oil as needed until your vegetables are just starting to soften, then pour or scoop off into a waiting strainer over a large bowl. Reserve at room temperature.
• In the same pan, add more olive oil as needed and start sweating your onions until transparent, stirring as needed (about 4 minutes). Add finely chopped garlic and parsley and cook for a minute or two more before adding diced roma tomatoes and cooking for about three minutes. Finally, add your canned tomatoes, crushing them by hand as you add them to the pan. Season and stir. Reduce heat to medium-low to simmer for about 10 minutes to reduce by half, stirring as needed.
• Once your sauce is reduced add your waiting vegetables into the sauce, stirring to coat. Add fresh thyme and bay leaf, cover loosely with tinfoil, punch vents in tinfoil to allow steam to escape. Place in waiting 350°F oven (180°C) for about an hour, remove tinfoil and while it's out, fish out bay leaves and any thyme stems then return to the oven, uncovered for about 15 minutes, to dry the top of the stew just a little bit.
• Remove from the oven, add fine chiffonade of basil and stir to combine.

BEST RATATOUILLE RECIPE 2022 ❤️

Steps:

• Using a large skillet over medium high heat, sauté onions in olive oil until they begin to soften, about 5 minutes.Add garlic in 2 tablespoons and reduce heat to low.
• While the onions and garlic are cooking over low heat, put 2 tablespoons of olive oil in a another frying pan over high heat. As soon as oil starts to smoke, quickly add enough eggplant cubes all at once to cover the bottom of the pan.if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[336,280],'jojorecipes_com-medrectangle-4','ezslot_5',340,'0','0'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-jojorecipes_com-medrectangle-4-0')};Cook the eggplant, stirring occasionally, for 8 minutes, or until the eggplant is softened. Remove eggplant cubes, and add them to pan with the onions.Working in batches, repeat this process until all of the eggplant cubes have been cooked.
• Put 2 tablespoons of olive oil in a another frying pan over high heat. As soon as oil starts to smoke, quickly add enough zucchini and the bell pepper in cubes all at once to cover the bottom of the pan.Cook the zucchini and the bell pepper, stirring occasionally, for 12 minutes, or until the zucchini is lightly browned on all sides. Remove the mixture, and add them to pan with the onions and eggplant cubes.Working in batches, repeat this process until all of the zucchini cubes have been cooked.
• Cut tomatoes in half lengthwise, remove seeds, chop coarsely. If using fresh tomatoes, boil water in a saucepan on stove. Remove stems from tomatoes, and crisscross the bottoms with a knife.Plunge into boiling water for a minute or two, until skin starts to fall away. Rinse in cold water and remove skin. Add the chopped tomatoes to the pot with cooked vegetables and cook the mixture, stirring occasionally, for 5 to 7 minutes.Cook until vegetables are very tender and lightly browned at the edges. When all the vegetables (except the tomatoes) are browned and in the pan with the onions, increase the heat to high and stir, making sure they don't stick to the bottom of the pan.
• Once vegetables are done cooking, combine them on one baking sheet. Stir in the oregano, the thyme, the coriander, the fennel seeds, the salt, and pepper to taste and cook the mixture, stirring, for 1 minute.Stir in the basil and combine the mixture well.
• Bake ratatouille casserole covered with parchment. So veggies cook but not get charred. In other words, don't loose the color. To serve, transfer ratatouille to dinner bowls, top each with a fried egg (sunny-side up) and add crusty bread on the side.If serving as a warm side dish, let the ratatouille stand for 10 minutes, just enough to "cook" the tomatoes. The ratatouille can be served at room temperature or refrigerated and reheated the next day. Cooking ratatouille in one pot is possible.The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving. Ratatouille is even better the next day. If you make it ahead, simply store in a tight-lid container (preferably glass) and refrigerate.Leftovers can be stored in the refrigerator in an airtight container for up to 5 days or frozen for up to 3 months. Keep in mind that the zucchini won't stay crisp after being frozen. This is delicious served cold, or reheated in the microwave. if(typeof ez_ad_units!='undefined'){ez_ad_units.push([[580,400],'jojorecipes_com-banner-1','ezslot_7',112,'0','0'])};if(typeof __ez_fad_position!='undefined'){__ez_fad_position('div-gpt-ad-jojorecipes_com-banner-1-0')};