Food

Recipes

Ratatouille: Summer in a Pot

This celebrated French dish is a hearty one-pot meal, which makes it perfect for a cold winter’s night. But the vegetables that give Ratatouille its distinctive flavor–zucchini, squash, bell peppers, eggplant, and tomatoes–are really at their best in July and August. So stop waiting for winter! Stew up some Ratatoutille and enjoy the smell of summer simmering on the stovetop!

Ingredients:

  • 6 tbsp. extra-virgin olive oil (divided, plus more for garnish)
  • 2 red onions, diced
  • 3 bell peppers, diced
  • 2 jalapenos, minced
  • 3 medium zucchini, diced
  • 1 cup good red wine
  • 3 medium yellow squash, diced
  • 3 medium eggplants, diced
  • 6 garlic cloves, minced
  • 6 tomatoes, diced
  • 1 cup water
  • 2 fresh bay leaves
  • 2 tsps. marjoram
  • 3 sprigs of fresh rosemary
  • salt and black pepper, to taste
  • 1 cup fresh basil, chopped, for garnish

Instructions:

  1. In a large dutch oven or soup pot, heat the first tablespoon of olive oil over medium-high heat.
  2. Add onions and brown. Remove onions from pan, place in a large bowl, and set aside.
  3. Add second tablespoon of olive oil to the pot. Add peppers and jalapenos. Cook over medium-high heat until soft and lightly brown. Remove peppers from pot, place in the bowl along with the onions, and set aside.
  4. Add third tablespoon of olive oil to the pot. Add zucchini and brown. Add cooked zucchini to the bowl with the onions and peppers and set aside.
  5. Add red wine to the pot, scraping up the brown bits or "fond" that have accrued during the cooking process. Then, pour the wine over the cooked vegetables in the bowl.
  6. Add fourth tablespoon of olive oil to the pot. Add squash and brown. Add cooked squash to the bowl along with the rest of the browned vegetables and set aside.
  7. Add fifth tablespoon of olive oil to the pot. Add eggplant and brown. Add cooked eggplant to the bowl along with the rest of the browned vegetables and set aside.
  8. Add sixth tablespoon of olive oil to the pot. Add minced garlic and cook one minute until lightly golden brown.
  9. Add the diced tomatoes to the garlic and olive oil in the pot and cook for one minute.
  10. Add 1 cup water and the rest of the cooked vegetables back into the pot.
  11. Add bay leaves, marjoram, and rosemary. Cook over medium high heat for one hour.
  12. Add salt and black pepper to taste. Remember, there are a lot of veggies in this dish, which means you need to use a lot of salt to make them flavorful. We used two tablespoons of kosher salt and 2 tsps. of black pepper.
  13. Remove bay leaves and rosemary stems from the pot with a slotted spoon.
  14. Serve Ratatouille hot, garnished with fresh basil and a drizzle of olive oil. Ratatouille can also be served room temperature and spread on toast for a quick, summery lunch.