Gardening Resources
Ratatouille Recipes
Ratatouille is a classic Provencal dish and the perfect way to make the most of your summer harvest. Below we have shared three of our favorite Ratatouille dishes; from the traditional to the new with a twist. Enjoy.Grilled Ratatouille Salad
Reducing balsamic vinegar to a thick syrup gives this dish rich, complex flavor without added fat or calories. For a more filling meal, toss these grilled veggies with whole-wheat pasta.
| 3/4 cup balsamic vinegar | 1 medium eggplant, sliced lengthwise into 1/2-inch piece |
| 3 large red bell peppers, cut into quarters | 3 medium zucchini, sliced in half lengthwise |
| 1 medium onion, sliced into 1/2-inch rings | 1/4 cup parsley, chopped |
| 1/4 cup basil, chopped | 1/4 cup pine nuts |
DIRECTIONS
- Put vinegar in small saucepan and bring to a simmer over high heat. Reduce heat to medium, and cook 12 minutes or until vinegar becomes syrup-like and reduces to 1/4 cup. Set aside.
- Place eggplant, peppers, zucchini and onion in large bowl, and season with salt and pepper. Let stand 30 minutes at room temperature or refrigerate overnight. Pour off any liquid.
- Heat grill or grill pan over medium-high heat. Spritz vegetables with cooking spray, and grill 2 to 3 minutes on each side, or until cooked through. Cool slightly, and chop into 1-inch pieces. Toss with parsley, basil, pine nuts and balsamic syrup. Serve warm or chilled.
Roasted Ratatouille Pizza
Makes 1-12” Pizza. Pizza Dough of your choice.
| One 28oz. can peeled whole tomatoes or 3 to 4 large fresh tomatoes from your garden | 1 small eggplant, quartered and cut into ½” thick slices (2 cups) |
| 2 small yellow squash or zucchini, sliced into rounds (2 cups) | ½ large red onion, thinly sliced (1 cup) |
| 2 Tbls. Olive Oil | 3 cloves garlic, minced (1 Tbls) |
| 1 Tbls. Herbes de Provence (or a combination of oregano, thyme, rosemary, marjoram, savory or lavender) | ½ cup prepared marinara sauce |
| ½ cup black olives or capers (optional) |
DIRECTIONS
- Prepare pizza dough as directed
- Drain tomatoes, and discard liquid. Halve each tomato lengthwise. Toss together tomatoes, eggplant, squash, red onion, oil, garlic and herbes de Provence on baking sheet.
- Roast vegetables 25 minutes, or until beginning to brown, tossing every 5 to 10 minutes. Cool 5 to 10 minutes, or store in refrigerator up to 3 days.
- Meanwhile, shape pizza dough into 12” disk on baking sheet coated with cooking spray. Spread with sauce and top with vegetables. Sprinkle with olives or capers if using.
- Place on middle rack in oven, and preheat oven to 350 degrees F with pizza in oven. Once oven reaches 350 degrees F, bake 25 to 30 minutes, or until bottom is crisp.
Traditional Ratatouille
| 2 Tbls olive oil | 1 large onion, diced |
| 2 medium zucchini, diced | 2 medium yellow squash, diced |
| 1 small eggplant | 1 bell pepper, diced |
| 1 tbls flour | 3 tomatoes seeded and cut into 6 pieces |
| 2 tsp dried Herbes de Province (or a combination of oregano, thyme, rosemary, marjoram, savory or lavender) | 1 tsp salt |
| Freshly ground black pepper | Fresh basil leaves, chopped |
DIRECTIONS
- Heat the olive oil in a heavy-bottomed Dutch oven until hot, but not smoky. Add onion; cook until translucent, about 5 minutes.
- Combine the zucchini, yellow squash, eggplant, and bell pepper in a large paper bag, dust with flour, fold bag closed, and shake to coat.
- Add floured vegetables to the pot, along with the tomatoes, herbs, salt, and pepper.
- Reduce heat to a simmer, cover, and cook gently for 1 hour, until all vegetables are tender.
- Serve hot or at room temperature. Garnish with freshly chopped basil.
Focus on Education
January February March April May June July August September October November December
|
