Summer-Bounty Ratatouille is a delicious and colorful vegetable stew made with an assortment of seasonal vegetables. It’s a popular dish in Mediterranean cuisine and is perfect for showcasing the vibrant flavors of summer produce. Here is a recipe for Summer-Bounty Ratatouille:
Prep Time: 20 minutes
Cook Time: 45 minutes
Ready Time: 1 hour 5 minutes
Ingredients:
- 1 eggplant, diced
- 2 zucchinis, diced
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 1 onion, diced
- 3 cloves of garlic, minced
- 4 tomatoes, diced
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil leaves, chopped (for garnish)
Instructions:
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Add the diced onion and minced garlic to the skillet and sauté until the onion becomes translucent and fragrant.
- Add the diced eggplant, zucchinis, bell peppers, and tomatoes to the skillet. Stir well to combine.
- Stir in the tomato paste, dried thyme, dried oregano, salt, and pepper. Mix everything together to evenly distribute the flavors.
- Reduce the heat to low, cover the skillet, and let the vegetables simmer for about 30-40 minutes, stirring occasionally. The vegetables should become tender but still hold their shape.
- Remove the lid and continue to cook for an additional 5-10 minutes to allow any excess liquid to evaporate.
- Taste the ratatouille and adjust the seasoning if needed.
- Remove from heat and let the ratatouille cool slightly before serving.
- Garnish with freshly chopped basil leaves for added freshness and flavor.
Note: Ratatouille can be enjoyed warm or at room temperature. It can be served as a side dish, as a topping for crusty bread, or as a filling for omelets or crepes.
This recipe serves approximately 4-6 servings. Adjust the quantity of ingredients based on your requirements. Enjoy the vibrant and flavorful Summer-Bounty Ratatouille!
