summer’s bounty: easy oven ratatouille recipe

Summer's Bounty: Using up tomatoes and zucchini with ratatouille

 

Are you feeling intimidated by the size and number of zucchinis plumping in your garden? Worried that your prolific tomato plants are about to cause an avalanche that will bury the rest of your summer under a pile of wasted fruit? Fret not! I have a classic dish that will use up buckets of the veggies growing like crazy this time of year…

 

RATATOUILLE!

 

Summer's Bounty: Using up tomatoes and zucchini with ratatouille

Summer's Bounty: Using up tomatoes and zucchini with ratatouille

 

I went gaga over ratatouille after eating Noisette’s gorgeous focaccia topped with the sweet and melty veggie medley. Keeping the ingredients chunky allows you to really taste each flavor while preserving a satisfying texture. This recipe can be eaten as a side dish, a sauce, or used as a base. Serve on pasta, toasted pita, rice, sliced baguette, polenta, or on a pizza. I used Hideaway Bakery’s Pizza Dough found fresh in bags at Sundance Grocery to make my pie.

 

Easy Oven Baked Ratatouille Recipe

based on Alice Water’s recipe from The Art of Simple Food

Ingredients

2 small-medium organic eggplants
2 pints organic heirloom grape or cherry tomatoes
1 large organic heirloom tomato
2 organic zucchinis
3 small sweet organic peppers or 1 large organic bell
1 organic yellow squash
1 organic onion
1 head of organic garlic
1/4 cup organic virgin olive oil
1/3 cup organic basil leaves, chiffonade
shredded parmesan cheese to taste
fine sea saltfresh cracked black pepper, and organic chili flakes to taste

Directions

Prep all veggies by cutting into similar sizes. I like to go by the average size of the little tomatoes I’m using so I can leave those whole. It ends up being about 1 inch cubes.

Pre-heat oven to 375 degrees.

Salt eggplant and mix well. Allow to sit in a colander and drain for 20 minutes to tenderize.

In a pan, caramelize sliced onions in a tablespoon of olive oil over medium-low heat until they turn golden.

Mix all veggies together in a large glass pan with 1 tablespoon of olive oil and bake for 30 minutes or until the veggies become soft. I like to toss every 10 minutes or so during the baking process.

Remove from heat and scrape into a bowl. Mix in salt (a good amount), pepper, chili flakes, basil, and cheese to taste. Drizzle in remaining olive oil if the eggplant makes the finished dish too thick for you. Crushed oregano leaf makes a nice addition as well!

Summer's Bounty: Using up tomatoes and zucchini with ratatouille

Summer's Bounty: Using up tomatoes and zucchini with ratatouille

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