Best 4 End Of Summer Ratatouille Recipes

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As the summer season winds down, it's time to embrace the bounty of fresh, seasonal produce that's at its peak. One of the best ways to do this is to make a delicious end-of-summer ratatouille. This classic French dish is a delightful combination of tender vegetables simmered in a flavorful sauce. With its vibrant colors and irresistible aromas, ratatouille is a feast for both the eyes and the taste buds. Whether you're a seasoned cook or a beginner in the kitchen, this article will provide you with all the information you need to create a stunning end-of-summer ratatouille that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

SUMMER VEGETABLE RATATOUILLE



Summer Vegetable Ratatouille image

My favorite way to serve this ratatouille is with crepes. Very delicious. I also add a mixed green salad on the side, and some French bread with butter for a wonderful meal. It makes a large batch, but I found that it freezes really well for future use.

Provided by Rani

Categories     Side Dish     Vegetables     Tomatoes

Yield 8

Number Of Ingredients 14

2 onion, sliced into thin rings
3 cloves garlic, minced
1 medium eggplant, cubed
2 zucchini, cubed
2 medium yellow squash, cubed
2 green bell peppers, seeded and cubed
1 yellow bell pepper, diced
1 chopped red bell pepper
4 roma (plum) tomatoes, chopped
½ cup olive oil
1 bay leaf
2 tablespoons chopped fresh parsley
4 sprigs fresh thyme
salt and pepper to taste

Steps:

  • Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft.
  • In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic.
  • Saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sauteed add them to the large pot as was done in step 2.
  • Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes.
  • Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally.
  • Remove the bay leaf and adjust seasoning.

Nutrition Facts : Calories 190.6 calories, Carbohydrate 15.9 g, Fat 14.1 g, Fiber 5.9 g, Protein 3.2 g, SaturatedFat 2 g, Sodium 13.1 mg, Sugar 6.3 g

END OF SUMMER RATATOUILLE



End of Summer Ratatouille image

This is one of the recipes I adopted. With proper instructions to follow, it's very tasty! Thank goodness we can get a variety of fresh produce year round!

Provided by spatchcock

Categories     Free Of...

Time 1h17m

Yield 8 serving(s)

Number Of Ingredients 16

1/4 cup olive oil
1 medium eggplant, diced into 1-inch cubes
2 yellow squash, diced into 1-inch cubes
2 zucchini, diced into 1-inch cubes
1 red bell pepper, diced into 1-inch cubes
1 yellow bell pepper, diced into 1-inch cubes
1 green bell pepper, diced into 1-inch cubes
3 large tomatoes, coarsely chopped (ripe)
1/4 cup Italian parsley, coarsely chopped
1 red onion, peeled and coarsely chopped
4 cloves garlic, finely diced
1 tablespoon kosher salt
1 teaspoon fresh ground black pepper
2 tablespoons olive oil
1/2 cup fresh basil leaf, chopped
11 ounces chevre cheese, crumbled or 1 cup parmesan cheese, grated

Steps:

  • Mix together in a small bowl: parsley, red onion, garlic, 1 Tbsp salt, 1 tsp black pepper, 2 Tbsp olive oil
  • In Medium skillet, heat oil and saute eggplant and red onion until soft, stirring often.
  • Transfer eggplant/onion and oil into decorative 9x13 or larger, baking dish.
  • Toss remaining vegetables, except the tomatoes, with the parsley garlic mixture and fold into the eggplant mixture.
  • Scatter tomatoes on top.
  • Cover with foil.
  • Bake at 350 degrees for 30 to 45 minutes, or until vegetables are bubbly.
  • While baking, prepare topping: Combine 1/2 cup chopped fresh basil leaves with your choice of cheese: 11 oz log montrachet or chevre cheese, crumbled or 1 cup grated Parmesan cheese
  • Remove foil and top with basil and cheese mixture, return to oven for a scant 5 minutes.
  • Serve at once.

SUMMER RATATOUILLE



Summer Ratatouille image

I love ratatouille...but I hate the peppers. This recipe is a combination of other recipes and try & error with spices - minus the peppers.It is delicious - even better the next day.

Provided by NY Foodie

Categories     Stew

Time 1h45m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 small eggplants
1 zucchini
1 yellow squash
salt & pepper
olive oil
1/2 vidalia onion, thinly sliced
3 garlic cloves, sliced
1 (15 ounce) can crushed tomatoes
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon ground coriander
1/4 teaspoon fennel seed
1/4 cup fresh basil leaf, sliced
additional salt and pepper

Steps:

  • Preheat oven to 375 degrees.
  • Peel eggplant and cut into circular slices 3/8-inch thick. Place eggplant in colander and toss with salt. Let stand 30-45 minutes. Drain. Dry each slice in a towel.
  • Scrub zucchini & squash, slice off two ends, and cut into slices about same size as eggplant. Toss with olive oil, salt & pepper and place on baking sheet. Roast zucchini & squash for 10-12 minutes. Set aside.
  • Meanwhile, saute eggplant in olive oil for about 2 minutes on each side to brown lightly; do not overcrowd. Remove to a side dish with towel to drain excess oil.
  • In same skillet, cook onions in olive oil for about 5-7 minutes, or until tender but not browned. Stir in garlic and continue to sauté careful not to brown. Season with salt, pepper, thyme, coriander and fennel seed. Add crushed tomatoes.
  • Place 1/3 tomato sauce in bottom of covered casserole (min. 2 1/2 inches deep) and sprinkle ½ of the basil. Arrange in layers the eggplant, then zucchini & squash, then add another 1/3 tomato sauce. Layer remaining eggplant, zucchini & squash on top and finish with remaining tomato sauce and basil.
  • Cover casserole and simmer on very low heat for 10 minutes. Uncover, tip casserole and baste with accumulated juices. Correct seasoning, if necessary.
  • Cook uncovered 15 minutes, basting several times, until juices have evaporated leaving a spoonful or two of flavored olive oil.
  • Set aside uncovered. Reheat slowly at serving time, or serve cold.

Nutrition Facts : Calories 119.6, Fat 0.9, SaturatedFat 0.2, Sodium 244.2, Carbohydrate 28, Fiber 12.3, Sugar 12.7, Protein 5.2

SUMMER BOUNTY RATATOUILLE



Summer Bounty Ratatouille image

Make use of your garden's surplus with this comforting dish from the Provence region of France. It's a vegetable dish traditionally made with eggplant, tomatoes, onions, zucchini, garlic, bell peppers and various herbs. I highly recommend accompanying it with some freshly baked bread. -Phyllis Jacques, Venice, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 12 servings.

Number Of Ingredients 16

1 large eggplant, peeled and cut into 1-inch cubes
1-1/2 teaspoons kosher salt, divided
3 tablespoons olive oil
2 medium sweet red peppers, cut into 1/2-inch strips
2 medium onions, peeled and chopped
4 garlic cloves, minced
1/4 cup tomato paste
1 tablespoon herbes de Provence
1/2 teaspoon pepper
3 cans (14-1/2 ounces each) diced tomatoes, undrained
1-1/2 cups water
4 medium zucchini, quartered lengthwise and sliced 1/2-inch thick
1/4 cup chopped fresh basil
2 tablespoons minced fresh rosemary
2 tablespoons minced fresh parsley
2 French bread baguettes (10-1/2 ounces each), cubed and toasted

Steps:

  • Place eggplant in a colander over a plate; toss with 1 teaspoon kosher salt. Let stand 30 minutes. Rinse and drain well., In a Dutch oven, heat oil over medium-high heat; saute peppers and onions until tender, 8-10 minutes. Add garlic; cook and stir 1 minute. Stir in tomato paste, herbs de Provence, pepper, remaining salt, tomatoes and water. Add zucchini and eggplant; bring to a boil. Reduce heat; simmer, uncovered, until flavors are blended, 40-45 minutes, stirring occasionally., Stir in fresh herbs. Serve over baguette cubes.

Nutrition Facts : Calories 205 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 542mg sodium, Carbohydrate 38g carbohydrate (8g sugars, Fiber 6g fiber), Protein 7g protein.

Tips:

  • Choose ripe, in-season vegetables. This will ensure the best flavor and texture in your ratatouille.
  • Cut the vegetables into uniform pieces. This will help them cook evenly.
  • Don't overcrowd the pan. If you do, the vegetables will steam instead of sautéing and will not brown properly.
  • Cook the vegetables in batches if necessary. If you have a lot of vegetables, you may need to cook them in batches to avoid overcrowding the pan.
  • Season the vegetables well. Salt, pepper, and garlic are essential seasonings for ratatouille, but you can also add other herbs and spices to your taste.
  • Simmer the ratatouille for at least 30 minutes. This will allow the flavors to meld and the vegetables to become tender.
  • Serve the ratatouille hot, warm, or at room temperature. It is delicious on its own or served over rice, pasta, or grilled meat or fish.

Conclusion:

Ratatouille is a delicious and versatile dish that is perfect for summer. It is easy to make and can be tailored to your own taste. With its vibrant colors and flavors, ratatouille is a surefire hit at any gathering. So next time you have a bounty of summer vegetables, give ratatouille a try. You won't be disappointed!

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