Sweet And Sour Ratatouille Of Summer Vegetables Recipes

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.

EASY RATATOUILLE WITH TAMARIND PASTE

Steps:

• Combine tamarind paste with 1 tablespoon of very hot water. Mix. Set aside.
• Add 2 tablespoons of olive oil to a large pan on medium heat and add eggplant. Do not salt. Sauté until golden, about 10-12 minutes. When done, remove and set aside.
• Add another tablespoon of oil, then sauté onions on a medium heat until translucent.
• Add garlic, chili flakes, and half of the basil. Add a generous pinch of salt.
• Add peppers + squash, cooking for 10 minutes until they start to brown. Add tomatoes, and another tablespoon of oil. Taste for salt and add pepper.
• Cook this mixture for 10 minutes, then add back eggplant and diluted tamarind paste. Toss and taste. Add more salt if need be, or more chili flakes if you want it to be spicier. Cook on medium for 10 more minutes.
• Top with fresh basil leaves, and serve warm (preferably over rice, with a nice crusty bread, and a glass of red!)

SWEET AND SOUR RATATOUILLE OF SUMMER VEGETABLES

Steps:

• Sprinkle eggplant with salt. Add cold water to cover. Place raisins in bowl and add hot water to cover. Let both stand 30 minutes. Drain eggplant and raisins. Pat eggplant dry with paper towels. Heat 3 Tbsp oil and add onions and garlic. Saute 3 minutes. Reduce heat to medium low. Cover partially and cook toll softened and caramelized,stirring occasionally, about 35 minutes. Add bell peppers and cook till tender, stirring frequently, about 12 minutes. Transfer to bowl. Do not rinse skillet. Heat 5 Tbsp oil over medium heat. Add eggplant and saute till soft and brown, stirring frequently and adding more oil if sticking occurs, about 20 minutes. Add to pepper mixture. Heat 2 Tbsp oil over medium heat. Add squashes and saute until golden, about 7 minutes. Return all vegetables to skillet and cook 4 minutes, stirring occasionally. Season with salt and pepper. Mix vinegar and sugar in small bowl till sugar dissolves. Add vinegar mixture and raisins to vegetables and cook 3 minutes, stirring occasionally. Transfer to bowl. Mix in pine nuts and parsley. Cool completely. (Vegetables can be prepared 1 day ahead. cover and refrigerate. Bring to room temperature before serving.)