GARDEN STEW (RATATOUILLE)
Bountiful garden produce make a perfect vegetable stew! This recipe is versatile and can be served warm or cold. Serve with rice,polenta,pasta,puff pastry,baked potato,toasted bread or even stuff it in bread before baking. Makes a great topping for a fresh summer tart as well. Freezes well so make up a few batches to de-thaw in the long winter months for a taste of summer! This is my version of the French classic Ratatouille. Simply throw it in a pot and it is done! Take advantage of the fresh summer vegetables while you can and be rewarded in months to come.
Provided by Deb Crane @songchef
Categories Pasta
Number Of Ingredients 12
Steps:
- Combine all ingredients in a large stock pot. Bring to a boil. Reduce heat cover and simmer for 15 minutes. Uncover and simmer until thickened, about 20 minutes.
- Add more ingredients and spices to taste.
- Freezes well.
RATATOUILLE
In this classic Provençal dish, summer vegetables, like eggplant, onions, peppers, tomatoes and zucchini, are covered in olive oil and roasted separately, then all together, until they become a soft, harmonious stew. This recipe calls for seeding and peeling the tomatoes, which is a bit of work. But it's worth it for the intensity of flavor and the velvety texture. Ratatouille takes some time to make, and tastes better the next day, so plan ahead. The upside is that it's a perfect make-ahead dish for a party. You can store it in the refrigerator for up to 5 days, then gently reheat it, or bring it to room temperature before serving. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.
Provided by Melissa Clark
Categories dinner, lunch, soups and stews, main course, side dish
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees.
- Prepare the vegetables: Smash and peel 3 garlic cloves, reserving the 4th. Halve onions through their roots, and slice halves into 1/4-inch-thick pieces. Slice zucchini into 1/4-inch-thick rounds. Cut eggplant into 1-inch cubes or spears. Seed peppers, and cut them into 1/4-inch-thick strips.
- Spread each vegetable on a separate rimmed baking sheet (use extra sheets as necessary). Add the 3 cloves of smashed garlic to the onion pan. Add 1 sprig rosemary and 2 sprigs thyme to each of the pepper, eggplant and zucchini pans. Sprinkle salt lightly over vegetables. Drizzle 3 tablespoons olive oil on each of the pans.
- Place all the pans in the oven (or work in batches if they don't fit at once). Cook until vegetables are very tender and lightly browned at the edges. This will take about 35 to 40 minutes for the peppers (their skins should shrivel), 40 to 45 minutes for the eggplant and zucchini (the eggplant should crisp slightly and the zucchini should be well cooked, so let them go 3 to 5 minutes longer than you normally might), and 60 to 65 minutes for the onions. Don't worry about the vegetables being pretty; they will meld into the ratatouille. Shake or stir the pans every 15 to 20 minutes or so, especially the onions.
- In the meantime, prepare the tomatoes: Bring a large pot of water to a boil. Add tomatoes and blanch until the skins split, about 10 seconds. Use a slotted spoon to quickly transfer the tomatoes to a bowl filled with ice water.
- Using a paring knife, peel the cooled tomatoes (the skins should slip right off). Halve tomatoes across their equators. Set a sieve over a bowl. Working over the bowl, use your fingers to seed the tomatoes, letting the seeds catch in the sieve and the juice run into the bowl. Discard seeds but save juices. Dice tomatoes and add to the reserved juices in bowl.
- Finely grate or mince remaining garlic clove. Add garlic to tomatoes along with bay leaves and a large pinch of salt. Set aside.
- Once vegetables are done cooking, combine them on one baking sheet or a large shallow baking dish and add ingredients from tomato bowl. Toss well. Vegetables will be stacked, and that's O.K. Cover generously with olive oil, using remaining ¼ cup oil or more, and sprinkle with salt. Everything should have a good coat of oil, but should not be drowning in it. Cook at least 1 hour, stirring every 15 to 20 minutes, until vegetables are very tender and imbued with juices and oil. Add salt and pepper to taste, then serve warm, or let cool.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 18 grams, Carbohydrate 15 grams, Fat 22 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 361 milligrams, Sugar 9 grams
RATATOUILLE STEW
Provided by Kelsey Nixon
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a large pot, heat the oil over medium-high heat. Add the garlic and onions and cook, stirring, until the vegetables soften, 3 to 5 minutes. Add the eggplant, yellow squash and zucchini, and season with salt and pepper. Cook, stirring frequently, 5 more minutes. Stir in the basil and cook 1 more minute. Stir in the tomatoes (with their juices) and chicken broth and bring to a boil. Reduce the heat and simmer 10 minutes to allow the flavors to develop. Remove from the heat and cool slightly. Garnish with chopped basil and serve with Garlic Crostini.
- Preheat the oven to 400 degrees F. Place the baguette slices on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Bake just until crispy and golden brown, about 5 minutes. Cool slightly, then each slice with the garlic clove.
- Per serving: Calories 361; Total Fat 11 grams; Saturated Fat 2 grams; Protein 13 grams; Total Carbohydrate 56 grams; Sugar: 9 grams; Fiber 8 grams; Cholesterol 0 milligrams; Sodium 924 milligrams
Nutrition Facts : Calories 361, Fat 11 grams, SaturatedFat 2 grams, Sodium 924 milligrams, Carbohydrate 56 grams, Fiber 8 grams, Protein 13 grams, Sugar 9 grams
GARDEN RATATOUILLE
Looking for a French-style side dish recipe? Then check out this vegetable mix that's made easily in a skillet, in just 25 minutes!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 8
Number Of Ingredients 12
Steps:
- In 10-inch skillet, cook all ingredients except tomatoes over medium heat about 10 minutes, stirring occasionally, until vegetables are tender; remove from heat.
- Stir in tomatoes. (For added flavor, drizzle with about 2 tablespoons olive oil, if desired.) Cover and let stand 2 to 3 minutes until tomatoes are warm.
Nutrition Facts : Calories 25, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 2 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 2 g, TransFat 0 g
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