9/06/2005

Summer Ratatouille

This classic French summer vegetable dish is an excellent way to use up summer squash like zucchini and garden tomatoes. Every bite is a mouthful of the Mediterranean. Peeling is optional for the tomatoes. Every French home has their own version of this recipe, so ingredients used vary greatly. Tomatoes, zucchini, garlic and olive oil are constants though. Serve as a side to grilled or baked meats, or as a vegetarian entrée over rice. Topping with grated cheese (parmesan, Swiss, fresh mozzarella) is optional but a personal favorite. Adding leftover cooked meat such as ham, chicken, pork or shrimp can round out a meal.


Preparation time: Cooking time:
Serves: 4-6

  • 4 large tomatoes, cut into wedges, peeling optional
  • 3 medium zucchini, sliced or cut into chunks or summer squash
  • 1 yellow onion, peeled and sliced
  • 1 medium eggplant, chopped
  • 4 cloves garlic, peeled and sliced in halves
  • ½ cup olive oil extra virgin
  • ½ teaspoon Croque au sel Grillade sea salt or to taste
  • ½ teaspoon dried thyme
  • pinch of dried basil


In thick-bottomed skillet or saucepan with lid, sauté onion and garlic in olive oil for several minutes on medium heat until softened; add remaining vegetables stirring well, tossing all vegetables in olive oil; reduce heat to medium-low, add herbs and salt, and cover with lid and let simmer for 30-45 minutes until all ingredients are soft and cooked well.

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