Summer Harvest Ratatouille
Inspired by my mother's cherished recipe, this Summer Harvest Ratatouille showcases the vibrant bounty of the farmers' market. Embracing a variety of seasonal vegetables like eggplant, tomatoes, zucchini, and bell peppers, this dish bursts with color and flavor. The combination of fresh and canned tomatoes creates a rich base, while the aromatic herbs contribute a fragrant depth. Perfect as a side dish alongside grilled meats, in a hearty omelette, over pasta, or even nestled in a crusty sandwich, this ratatouille becomes a delightful centerpiece of any meal. Best of all, it transforms beautifully overnight, allowing the flavors to meld and develop, making it a perfect make-ahead dish for gatherings or weeknight dinners.
8
Servings
225
Calories
15
Ingredients
Ingredients
Eggplants
4 cups (diced, approximately 1 large (1/2-inch dice))
Salt
1 teaspoon
Olive oil
2 tablespoons
Onion
1 cup (chopped coarsely)
Garlic cloves
2 large (minced)
Yellow squash
1 large (diced (2 to 2-1/2 cups, 1/2-inch dice))
Zucchini
1 large (diced (2 to 2-1/2 cups, 1/2-inch dice))
Green bell pepper
1/2 cup (chopped)
Fresh tomatoes
2 cups (chopped coarsely)
Whole canned tomatoes
1 (14 1/2-ounce) can
Tomato paste
2 tablespoons
Fresh basil
1 tablespoon (chopped (or 1 teaspoon dried))
Crushed red pepper flakes
1/2 teaspoon
Fresh oregano
1 1/2 teaspoons (chopped (or 1/2 teaspoon dried))
Salt and freshly ground pepper
to taste
Instructions
1
Begin by laying the diced eggplant on a cutting board and sprinkling it evenly with 1 teaspoon of salt. Allow it to sit for about 10 minutes, helping to draw out excess moisture and bitterness. After 10 minutes, rinse the eggplant thoroughly under cold water and pat it dry with paper towels.
2
In a large skillet or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the coarsely chopped onion and cook for 3-4 minutes until it becomes almost translucent. Then, add the minced garlic and cook for an additional minute, stirring frequently until the onions are softened and fragrant.
3
Next, add the prepared eggplant, diced yellow squash, diced zucchini, chopped green bell pepper, and coarsely chopped fresh tomatoes to the skillet. Stir the mixture well to combine all the ingredients evenly.
4
Pour in the canned whole tomatoes along with their liquid, breaking them up gently with a wooden spoon as you stir. Add the tomato paste, chopped herbs, and any additional seasonings, including crushed red pepper flakes, salt, and freshly ground pepper.
5
Bring the mixture to a gentle simmer. Allow it to cook uncovered over medium heat for approximately 20 to 25 minutes, stirring occasionally, until all the vegetables are tender and the liquid has reduced slightly, creating a deliciously rich sauce.
6
Once finished, remove from heat and allow the ratatouille to cool. For best flavor, let it rest for at least an hour, or refrigerate overnight to allow the flavors to deepen and meld together.
Nutrition Information
6g
Fat
36g
Carbs
4g
Protein
6g
Fiber
2.5g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Summer Harvest Ratatouille?
It is a vibrant vegetable medley inspired by a mother's recipe, featuring eggplant, tomatoes, zucchini, and peppers.
How many servings does this recipe make?
This recipe yields 8 servings.
What are the main vegetables in this ratatouille?
The main vegetables are eggplants, yellow squash, zucchini, green bell pepper, and fresh tomatoes.
How many calories are in one serving?
There are 225 calories per serving.
Is this recipe vegan?
Yes, this Summer Harvest Ratatouille is listed as a vegan recipe.
Is this recipe gluten-free?
Yes, the recipe is naturally gluten-free.
What is the purpose of salting the eggplant?
Salting the eggplant helps draw out excess moisture and bitterness before cooking.
How long should I let the salted eggplant sit?
Let the diced eggplant sit for about 10 minutes.
Should I rinse the eggplant after salting?
Yes, after 10 minutes, rinse the eggplant thoroughly under cold water and pat it dry with paper towels.
What type of oil is used for sautéing?
The recipe calls for 2 tablespoons of olive oil.
How long should I cook the onions?
Cook the coarsely chopped onions for 3-4 minutes until they become almost translucent.
Can I use dried herbs instead of fresh?
Yes, you can substitute 1 teaspoon of dried basil for fresh and 1/2 teaspoon of dried oregano for fresh.
How much tomato paste is needed?
The recipe requires 2 tablespoons of tomato paste.
What size should the vegetables be chopped?
The eggplant, yellow squash, and zucchini should be diced into approximately 1/2-inch pieces.
How long does the ratatouille need to simmer?
Simmer the mixture uncovered for approximately 20 to 25 minutes.
Should the skillet be covered while simmering?
No, the instructions specify to cook it uncovered to allow the liquid to reduce slightly and create a rich sauce.
Can I make this dish ahead of time?
Yes, it transforms beautifully overnight as the flavors meld and develop, making it a perfect make-ahead dish.
How long should the dish rest before serving?
For best flavor, let it rest for at least an hour after cooking.
What are some serving suggestions for ratatouille?
It can be served as a side for grilled meats, in an omelette, over pasta, or nestled in a crusty sandwich.
How much fiber is in a serving?
Each serving contains 6g of fiber.
How many grams of protein does it contain?
There are 4g of protein per serving.
What kind of canned tomatoes should I use?
Use one 14.5-ounce can of whole tomatoes and break them up gently with a spoon during cooking.
Is there any spice in this recipe?
Yes, it contains 1/2 teaspoon of crushed red pepper flakes for a slight heat.
How much garlic is included?
The recipe uses 2 large minced garlic cloves.
What is the total fat content per serving?
Each serving contains 6g of fat.
How many carbohydrates are in a serving?
There are 36g of carbohydrates per serving.
Does the recipe include yellow squash?
Yes, it uses 1 large yellow squash, which provides about 2 to 2.5 cups when diced.
How much fresh tomato is required?
You will need 2 cups of coarsely chopped fresh tomatoes.
What is the sugar content per serving?
Each serving contains 2.5g of sugar.
Who inspired this specific recipe?
This recipe was inspired by the creator's mother's cherished recipe.