There’s no need to spend hours in the kitchen for a hearty ratatouille. Try this quick version and enjoy with a side of organic greens or rustic bread from The Essential Baking Company.
- 3 medium hearty, round tomatoes Add to list
- 2 medium or 1 large zucchini Add to list
- 1 crookneck squash Add to list
- 1 medium red pepper Add to list
- 1 small eggplant Add to list
- 2 to 3 cloves garlic, thinly sliced Add to list
- 1 teaspoon each dried tarragon, oregano, marjoram (or 1 tablespoon each fresh, chopped) Add to list
- 1/2 teaspoon kosher salt Add to list
- Pinch of dried chili flakes (optional) Add to list
- 2 medium onions, halved and thinly sliced lengthwise Add to list
- 2 tablespoons refined oil (refined almond, avocado, canola, sunflower or safflower) Add to list
- Splash of red wine vinegar Add to list
- Freshly ground black pepper, to taste Add to list
- Splash of extra-virgin organic olive oil Add to list
Cut tomatoes very thinly across mandolin or with a knife over a bowl to catch slices and any juice, then set aside.
Cut next four vegetables into 1/4-inch slices and place in a bowl. Add sliced garlic. If using dried herbs, sprinkle them over the vegetables. If using fresh herbs, omit this step. Sprinkle with kosher salt and chili flakes, if using.
Sauté the onions in 1 tablespoon of the oil over medium-high heat. Cook until golden brown. Remove from pan and set aside. Add remaining oil to pan, discarding any browned onion bits. Heat to medium-high and add zucchini, squash, red pepper and eggplant to pan. Follow with garlic. Cook until veggies are limp and starting to caramelize, about 12 minutes.
Add tomatoes and onions and stir well. Add fresh herbs, if using. Cook until liquid from tomatoes reduces and thickens, about 5 minutes. Add vinegar and pepper; stir to combine. Taste and adjust seasonings if necessary. Season with olive oil, if desired.
Recipe by, PCC Cooks instructor
Source: PCC Sound Consumer, September 2009