Best 2 Summer Bounty Ratatouille Recipes

As the summer sun bathes our world in warmth and abundance, it's time to seize the moment and celebrate the vibrant flavors of the season. One dish that perfectly captures the essence of summer's bounty is ratatouille, a traditional French stew brimming with colorful vegetables, aromatic herbs, and sun-ripened tomatoes. With its vibrant colors and delectable flavors, ratatouille is a feast for both the eyes and the palate, embodying the spirit of summer's harvest.

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

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

Ingredients

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.

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

Ingredients

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

Tips:

Fresh is Best: For the freshest and most flavorful ratatouille, use vine-ripened tomatoes, firm eggplants, and crisp zucchini.
Choose Colorful Veggies: A variety of brightly colored vegetables will make your ratatouille more visually appealing. Try using red, yellow, and orange bell peppers, as well as zucchini, eggplant, and tomatoes.
Don't Overcook the Vegetables: Ratatouille is best when the vegetables are cooked through but still retain a slightly firm texture. Overcooking will make the vegetables mushy and bland.
Use a Good Quality Olive Oil: A good quality olive oil will add a rich flavor to your ratatouille. Look for an extra virgin olive oil that is made from olives that were harvested early in the season.
Add Some Herbs: Fresh herbs like basil, thyme, and oregano will add a delicious flavor to your ratatouille. Add them towards the end of cooking so they don't lose their flavor.

Conclusion:

Ratatouille is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is also a great way to use up leftover summer vegetables. With its vibrant colors and flavors, ratatouille is a surefire hit with everyone who tries it. So next time you're looking for a delicious and healthy meal, give ratatouille a try!