Summer squash ratatouille is a delightful vegetarian dish that combines the flavors of fresh summer vegetables, herbs, and spices. This classic French dish is typically made with eggplant, zucchini, yellow squash, tomatoes, onions, garlic, and bell peppers. Ratatouille can be served as a main course or a side dish, and it is a great way to use up summer's bounty of vegetables.
Here are our top 2 tried and tested recipes!
RATATOUILLE OF SUMMER SQUASH AND TOMATOES
We are getting a lot of squash and tomatoes from our CSA and our garden these days. I improvised this for a tasty, quick dinner that uses both. The butter is a bit of an indulgence, but it's essential if you want a thick, tomato base for the stew.
Provided by Chef Jean Louise
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Cook the pasta according to package directions.
- While the pasta is cooking, melt the butter in a large saute pan over medium heat and add the onion. It's important to keep the butter from browning. When the onion begins to turn translucent (after about 2-3 minutes), add the sugar and continue sauteeing the onion, stirring frequently, until it just begins to caramelize (about 5-7 minutes).
- Add the bell pepper, garlic and pine nuts and continue cooking over medium heat for another minute or so. Stir frequently to keep the garlic from browning.
- Add the squash and white wine, stirring to deglaze the pan and combine the ingredients.
- Mix the tomato paste and water until well-combined. After another minute or so, once the squash has begun to "wilt," add the tomatoes, oregano and tomato paste and water mixture, stirring to combine the ingredients and coat them with the tomato paste and water mixture. Season with salt and pepper to taste, cover and cook for an additional 5 minutes.
- Stir in the basil just before serving.
- Serve over the pasta with a generous topping of Parmesan cheese.
SUMMER SQUASH RATATOUILLE
A family favorite for many years...and here by request of my 8 month pregnant daughter...who pretty much gets whatever she asks for from her momma at this point! It's a recipe I came up with many years ago to put to use the huge glut of squash our family garden always produced. This is quick & easy to prepare and can be varied...
Provided by Cheryl Kopcak
Categories Other Main Dishes
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Slice onions and place in a large 6-8 quart dutch oven or stock pot. Mince the garlic and add to the pot with the olive oil. Saute over medium heat, just until the onions are slightly translucent and both onions and garlic have released their aroma. Turn off the heat.
- 2. Quarter squashes, then slice into 1" chunks. (Note- if they are slightly larger than recommended, remove some of the seeds, and try not to use squashes whose skins have "toughened", it will affect the overall texture.)Place in the pot with sauteed items.
- 3. Add the diced tomatoes, and sauce or puree. Add the basil, and the grated cheese, and about 1 1/2 tsp. of salt and 1/4 tsp of pepper (to start)
- 4. Stir gently to mix all ingredients. Simmer, covered, on a medium-low to medium heat for 30-25 minutes until the squash are tender when pierced with a fork. Check and stir frequently to insure it is not scorching or sticking to the bottom of the pan. Toward the end of the cooking time taste and adjust salt & pepper if desired.
- 5. NOTES-This makes a wonderful side dish to accompany most anything! When serving, if desired, top with a bit more grated cheese and garnish with fresh basil or parsley. I have also used it as a vegetarian main dish by serving over cooked, brown rice with a nice green/veggie salad. As I said before, if you have a lot of leftovers, it keeps well in the refrigerator for 3-5 days, and can also be frozen or canned with a water bath canning process. ** The leftovers, after being refrigerated, also make a refreshing cold summer soup by placing the ratatouille in a food processor and pulsing several times until it is pureed, but still slightly chunky!
Tips:
- Choose the right summer squash. For this recipe, zucchini and yellow squash are the best choices. Look for squash that is firm and has no blemishes.
- Cut the squash into even-sized pieces. This will help them cook evenly.
- Don't overcrowd the pan. If you overcrowd the pan, the squash will steam instead of sautéing.
- Cook the squash until it is tender-crisp. You don't want to overcook the squash, or it will become mushy.
- Add the tomatoes and cook until they are softened. This will add flavor and richness to the dish.
- Stir in the herbs and spices. This will add even more flavor to the dish.
- Serve the ratatouille immediately. It is best enjoyed fresh.
Conclusion:
Summer squash ratatouille is a healthy and delicious dish that is perfect for a summer meal. It is easy to make and can be tailored to your own taste preferences. By following these tips, you can make a delicious ratatouille that your family and friends will love.
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