Summer is here and with it comes many fresh vegetables that can be found in the produce aisle or a home garden. Trying to find new ways to enjoy all of these fresh vegetables can be a challenge.
Traditionally ratatouille is a vegetable stew from the south of France. Most common vegetables in this recipe are eggplant, onion and tomato. The spices being basil, garlic salt and pepper. I like to add yellow squash, zucchini and bell peppers. This is also a great recipe for using up certain vegetables that might have been in your kitchen for awhile. If a zucchini is starting to get a little soft and wrinkled, cut it up and put it in!
When it comes to French cooking many people are hesitant to try because they feel it might be too difficult. This roasted ratatouille is an easy recipe to make and you can impress your friends with a French recipe in your collection.
1 large American eggplant cut into 1” pieces
2 large white onions or 2 leeks cut into 1” pieces
2 large tomatoes cut into 1” pieces
1 large zucchini squash and or yellow squash cut into 1” pieces
2 large green bell pepper cut into 1” pieces
6 cloves of garlic coarsely cut
1 cup of chopped fresh basil
¼ cup of olive oil
1 teaspoon of salt
½ teaspoon of pepper
Grated Parmesan or Romano cheese (optional)
Preheat the oven at 400 degrees Fahrenheit.
Take the cut up eggplant, tomatoes, zucchini squash, yellow squash, onions, garlic and bell peppers and place them in a 13”x9” inch pan or casserole dish. I know this looks like a huge pile of vegetables. This will cook down and reduce in size by at least ⅓. Drizzle with olive oil. Mix with your hands so the veggies are well coated. Sprinkle it with salt and pepper, and mix some more with your hands.
Place the dish in the oven at mid oven level. After 20 minutes stir the vegetables. Place back in the oven for another 20 minutes. Stir the vegetables and place back in the oven for another 20 minutes. While the vegetables are cooking, take the fresh basil out and chop the basil. One should have about 1 cup of fresh basil. Set aside.
After the vegetables have finished cooking; take the vegetables out and set on a heat resistant pad. Immediately stir in the fresh basil. Basil is a gentle herb. The residual heat from the vegetables will cook the basil. No need to put it back in the oven. Let rest for 5 minutes and serve. Bon Appetit!
Place a small bowl with grated Parmesan or Romano cheese on the table so people can choose to add or not.
Can be served with rice, quinoa or noodles.
This recipe reheats very well and one can make this dish in advance.
Add eggs for breakfast! Yum!