It feels like we are positively barreling into summer. I love watching the gardens in my neighborhood steadily grow, plants spreading out and reaching high. Of course, my focus is always on the food, and I can’t help but smile as I start to see the tangled squash vines (not in my garden, unfortunately, as I can’t bring myself to plant them again after watching them take over and then subsequently die by root disease before producing a couple years ago) and the small fruits forming behind the wilting flowers on tomato and pepper plants. In anticipation of the most prolific summer days, when the produce is cheap and overflowing, here is a great simple ratatouille recipe to make the most of some of those delicious vegetables. I’ve left eggplant out of my version here, but feel free to include it (make sure to salt the eggplant and let it sit before using), and I’ve chosen to include mushrooms instead, which are a little less traditional, because I like the meatiness they add. Oven roasting adds a little extra depth and brings out the natural sweetness of the squash and bell peppers. This stew can be a great side or vegetarian (vegan, actually!) entree. I served mine with Tuscan braised white beans – I know, mixing my Italian and my French food here, but it was a great combination.
Ratatouille
Yield: 6 – 8 servings
Ingredients:
- 1 large (28 – 32 oz) can whole or diced tomatoes*
- 2 Tbsp olive oil
- 1 onion, chopped
- 1 lb cremini mushrooms, sliced
- 3 – 4 cloves garlic, minced**
- 2 lb squash or zucchini (about 4 – 6 squashes), cut into thick half moons
- 2 – 3 bell peppers, cut into chunks
- 1 Tbsp herbs de provence
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
*You can also use fresh tomatoes – dice them and drain off (and reserve) the juices.
**Optionally, toss in a few whole cloves as well if you’re really a garlic lover.
Method:
- Preheat oven to 400 degrees.
- Drain 1 large (28 – 32 oz) can whole or diced tomatoes, reserving the juice. If using whole tomatoes, chop them into chunks.
- In a large pot or dutch oven
, heat 2 Tbsp olive oil over medium heat, then sautee 1 onion, chopped until translucent, about 10 minutes.
- Add 1 lb cremini mushrooms, sliced, and sautee until they release and then reabsorb their juices, about 10 minutes.
- Add 3 – 4 cloves garlic, minced, and sautee until fragrant, about 30 seconds to 1 minute.
- Stir in 2 lb squash or zucchini (about 4 – 6 squashes), cut into thick half moons and 2 – 3 bell peppers, cut into chunks, and let cook briefly.
- Add 1 Tbsp herbs de provence, >1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper, and the reserved tomato juice. Stir together. The tomato juice should come up almost but not quite to the top of the vegetables; if not, add a little vegetable stock.
- Transfer to the oven, and bake, uncovered, until the squash and bell peppers are fully roasted and soft, about half an hour
- Remove from the oven, and return to the stove over high heat, stirring frequently, to reduce the juices to your desired consistency (or, if you like it soupier, you can skip this step), then remove from heat.
- Stir in the drained tomatoes, put the lid on the pot, and let sit for five minutes for the tomatoes to heat through.
- Add more salt and pepper, if needed, and serve warm.
