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.
- 3 tomatoes Add to list
- 2 zucchini Add to list
- 1 crookneck squash Add to list
- 1 red bell 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 and marjoram (or 1 tablespoon each fresh, chopped) Add to list
- 1/2 teaspoon salt Add to list
- Pinch of red pepper flakes (optional) Add to list
- 2 onions, halved and thinly sliced lengthwise Add to list
- 2 tablespoons oil (sunflower, olive, safflower, or your choice), divided Add to list
- Splash of red wine vinegar Add to list
- Freshly ground black pepper, to taste Add to list
- Splash of extra virgin olive oil (optional) Add to list
Cut tomatoes very thinly across a mandolin or with a knife over a bowl to catch slices and any juice, then set aside.
Cut zucchini, crookneck squash, bell pepper and eggplant into 1/4-inch slices and place in a bowl. Add sliced garlic. If using dried herbs, sprinkle over the vegetables. If using fresh herbs, omit this step. Sprinkle with salt and red pepper flakes.
Sauté onions in 1 tablespoon oil over medium-high heat. Cook until golden brown, about 7 minutes. Remove from the pan. Add remaining oil to the pan, discarding any browned onion bits. Heat to medium-high and add remaining sliced vegetables to the pan. Cook until vegetables 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 black pepper; stir to combine. Taste and adjust seasonings if necessary. Drizzle with olive oil, if desired.
Recipe by, PCC Cooks instructor