Dad’s Ratatouille

Name: Dad’s Ratatouille
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 454 grams yellow onions, chopped; 118 milliliters extra virgin olive oil (more or less); 3 cloves garlic, crushed; 454 grams zucchini, cubed; 454 grams yellow squash, cubed; 454 grams green bell peppers, seeds removed, chopped into 1/2-inch square pieces; 227 grams red bell peppers, seeds removed, chopped into 1/2-inch square pieces; 227 grams yellow bell peppers, seeds removed, chopped into 1/2-inch square pieces; 454 grams eggplant, 1/2-inch cubes; 1 serving Salt to taste; 2 sprigs thyme; 1 bay leaf; 1 inch rosemary; 177 milliliters vegetable stock (or thin tomato juice); 454 grams fresh ripe tomatoes (or equal amount of high quality canned tomatoes, chopped); 1 serving Fresh ground pepper to taste

The recipe Dad’s Ratatouille could satisfy your Mediterranean craving in approximately 1 hour and 50 minutes. This hor d'oeuvre has 289 calories, 6g of protein, and 19g of fat per serving. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have ground pepper, squash, eggplant, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and whole 30 diet. If you like this recipe, you might also like recipes such as Ratatouille’s Ratatouille (Thomas Keller’s Confit Byaldi), Confit Byaldi (aka Ratatouille’s Ratatouille), and Ratatouille Tatin Tartlets — Tartelettes Tatin à la ratatouille.

Instructions

Preheat oven to 400° F.

Equipment you will use

Oven

Sauté onions and garlic: Using a large oven-proof pan over medium high heat, sauté onions in 2 tablespoons of olive oil until they begin to soften, about 5 minutes.

Ingredients you will need

Olive Oil

Garlic

Onion

Equipment you will use

Oven

Frying Pan

Add garlic and reduce heat to low.

Ingredients you will need

Garlic

Sauté zucchini: While the onions and garlic are cooking over low heat, heat 2 tablespoons of olive oil in another frying pan over high heat. As soon as oil starts to smoke, quickly add enough zucchini cubes all at once to cover the bottom of the pan.

Ingredients you will need

Olive Oil

Zucchini

Garlic

Onion

Cooking Oil

Equipment you will use

Frying Pan

Keep on cooking over high heat, stirring, until zucchini is lightly browned on all sides.

Ingredients you will need

Zucchini

Remove zucchini cubes, and add them to pan with the onions.

Ingredients you will need

Zucchini

Onion

Equipment you will use

Frying Pan

Working in batches, repeat this process until all of the zucchini cubes have been cooked.

Ingredients you will need

Zucchini

Sauté the remaining veggies: Cook the yellow squash in the same manner as the zucchini. Make sure to add a little olive oil between each new batch.

Ingredients you will need

Yellow Squash

Olive Oil

Zucchini

Continue with the bell peppers, then the eggplant cubes, adding the browned vegetables to the onion pan as soon as they are cooked.

Ingredients you will need

Bell Pepper

Vegetable

Eggplant

Onion

Equipment you will use

Frying Pan

Season: When all the vegetables (except the tomatoes) are browned and in the pan with the onions, increase the heat to high and stir, making sure they don't stick to the bottom of the pan.

Ingredients you will need

Vegetable

Tomato

Onion

Equipment you will use

Frying Pan

Add salt to taste, along with thyme, bay leaf, rosemary, and the vegetable stock. Stir well.

Ingredients you will need

Vegetable Stock

Bay Leaves

Rosemary

Thyme

Salt

Place the pan in a 400°F oven, and cook, uncovered, for 30 minutes. Alternatively, you can cook them on the stovetop on low heat for 30 minutes.

Equipment you will use

Oven

Frying Pan

Prep the tomatoes: If using fresh tomatoes, boil water in a saucepan.

Ingredients you will need

Tomato

Water

Equipment you will use

Sauce Pan

Remove the stems from tomatoes, and crisscross the bottoms with a knife. Plunge the tomatoes into boiling water for a minute or two, until skin starts to fall away. Rinse in cold water and remove the skin.

Ingredients you will need

Tomato

Water

Equipment you will use

Knife

Cut tomatoes in half lengthwise, remove seeds, chop coarsely, and set aside.

Ingredients you will need

Tomato

Seeds

Make a glaze: After the vegetables have been in the oven for a half hour, remove from oven, drain vegetables in a colander set over a bowl to catch the juices. Clean browned bits (if any) off the bottom of pan with a paper towel.

Ingredients you will need

Vegetable

Glaze

Equipment you will use

Paper Towels

Colander

Bowl

Oven

Frying Pan

Return any liquid to the pan and reduce to a thick glaze over medium-high heat. Keep on adding juices to the pan as they run out of the vegetables into the bowl.

Ingredients you will need

Vegetable

Glaze

Equipment you will use

Bowl

Frying Pan

Combine cooked vegetables with chopped tomatoes: When all the juices have been reduced, return vegetables to the heavy pan. At this point the ratatouille should be moist and shiny, with very little liquid. Turn heat off.

Ingredients you will need

Vegetable

Tomato

Equipment you will use

Frying Pan

Add the chopped tomatoes and cover.

Ingredients you will need

Tomato

Remove the bay leaf, and season to taste with salt and pepper. If serving as a warm side dish, let the ratatouille stand for 10 minutes, just enough to "cook" the tomatoes. The ratatouille can be served at room temperature or refrigerated and reheated the next day.

Ingredients you will need

Salt And Pepper