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| Easy Summery Ratatouille The summer is all about fresh veggies, herbs, and vibrant lovely refreshing flavors. These flavors are made up to make you feel light after eating them. Ratatouille, a traditional French Provençal stewed vegetable dish, originating in Nice. This dish usually served as a side dish or served with rice, pasta, or bread. This recipe shows you how to not only make an easy dish but a traditional French dish that you and your family will love. A hearty yet refreshing mix of veggies and herbs, all stewed to perfection. A dish you can serve as a side, main dish, and easy to freeze and reheat for later meals. Pairs nicely with a nice vegan French wine and served along side. The skies the limit, enjoy! |
Easy Summery Ratatouille
-1 can (28 ounces) tomato sauce or crushed tomatoes
-1 14 to 15 ounce can stewed tomatoes
-70 ounces water
-3 Tablespoons extra-virgin olive oil or your favorite oil
-3 Tablespoons extra-virgin olive oil or your favorite oil
-2 Tablespoons tomato paste
-1 large eggplant (1 pound), cut into 1-inch pieces
-3 teaspoons salt
-1 large eggplant (1 pound), cut into 1-inch pieces
-3 teaspoons salt
-Ground black pepper, to taste
-1 Tablespoons Herbes de Provence
-1 large yellow onion, diced large
-3 large garlic cloves, peeled and coarsely minced
-2 bell peppers (any color), seeded and diced large (I used green & red)
-2 large zucchini (1 pound total), cut into 1-inch pieces
-1 large yellow onion, diced large
-3 large garlic cloves, peeled and coarsely minced
-2 bell peppers (any color), seeded and diced large (I used green & red)
-2 large zucchini (1 pound total), cut into 1-inch pieces
-1 large yellow squash (1 pound total), cut into 1-inch pieces
-4 Tablespoons chopped fresh basil
-1 teaspoon fresh thyme leaves
Directions
Preheat oven to 350 degrees.
-4 Tablespoons chopped fresh basil
-1 teaspoon fresh thyme leaves
Directions
Preheat oven to 350 degrees.
Prepare all your veggies as instructed.
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| Squash |
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| Zucchini |
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| Eggplant |
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| Peppers |
Place all your veggies in a very large pot lined with oil. Add tomatoes, sauce, herbs, and seasonings on top of the veggies.
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| Veggies in the Pot |
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| Herbs Added |
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| Sauced & Tomatoes in Pot |
Place the pot, cover, into the oven and let it cook for 2 to 3 hours (remove lid half way threw) until the veggies are cooked threw and the liquid thickens slightly.
When the veggies are cooked threw, remove the pot from the oven and let cool slightly before serving. The Ratatouille can be served over pasta, rice, lentils, or even bread. This pot makes a large amount and can be frozen and reheats as well and pureed and made into a nice pasta sauce. Skies the limits! Enjoy!
-Amy
