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Ratatouille

Blossom Lady
Apr 10, 2021 04:16 AM
Ratatouille

Ratatouille turns basic vegetables into magic. Even if you don’t typically love eggplant or summer squash, I bet you’ll enjoy this ratatouille. In Provence, ratatouille is typically cooked on the stove. Each vegetable is cooked in olive oil until it’s properly tender. In the end, all of the ingredients are combined and simmered to meld the flavors. The French know how to cook, and this concept is definitely one to follow. 

Ratatouille combines a large volume of vegetables that have different cook times. If you tried to throw them all into a pot at once, none of the veggies would have a chance to caramelize, the eggplant would fall apart by the time the zucchini is tender, and your ratatouille would probably never meet its full potential. This recipe is a little different. We’re going to roast the vegetables until they’re deliciously caramelized on the edges and a little dehydrated (no squeaky or mushy zucchini here). Then, we’ll add those perfectly roasted veggies to a simmering fresh tomato sauce. This method yields amazing ratatouille. It’s also easier to make than proper stovetop ratatouille, since it requires less time standing over the stove. It’s vegan and gluten free for all to enjoy. Just choose your accompaniments accordingly. Ratatouille is a great make-ahead recipe. It tastes even better the next day and reheats beautifully. (You can also freeze extra ratatouille for later.)

Ingredients:

  • 2 pounds ripe red tomatoes (6 medium or 4 large)
  • 1 medium eggplant (1 pound), diced into ½-inch cubes
  • 1 large red, orange, or yellow bell pepper (about 8 ounces), cut into ¾-inch squares
  • 1 medium-to-large zucchini (about 8 ounces), diced into ½-inch cubes
  • 1 large yellow squash (about 8 ounces), diced into ½-inch cubes
  • 5 tablespoons + 1 teaspoon extra-virgin olive oil, divided
  • ¾ teaspoon fine sea salt, divided, more to taste
  • 1 medium yellow onion, chopped
  • 4 cloves garlic, pressed or minced
  • ¼ cup chopped fresh basil
  • ¼ teaspoon red pepper flakes, more or less to taste
  • ¼ teaspoon dried oregano
  • Freshly ground black pepper, to taste
Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
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