Stewed summer veggies cooked low and slow make a perfect Ratatouille!
You would think that I’m a vegetarian with all the “veggie” postings as of late. Here is another one, Ratatouille is on the menu! (I am writing this while I eat a ham and cheese sandwich)!
Ratatouille is a French vegetable stew and something that my Mom made when we were kids. We always turned our noses up with the thought of eating stewed veggies, but as an adult, I love this stuff! There are a lot of variations on how to make this, but I choose the easy way! In one pot! It’s good hot or cold, in an omelet, served with toasted crusty bread, as a side dish with grilled steak! Can I go on? I could, but you get the idea.
Something happens to the veggies when they are cooked down. It almost seems luxurious. They become smooth and mellow and have tons of flavor! You really can’t beat it! As an added bonus, it cooks in one pot so there are no excuses for not trying this, it may just become your new favorite way to get your veggies in your diet!
- 2 tbs olive oil
- 1 large onion chopped
- 4 cloves garlic chopped
- 1 pound crimini or white mushrooms sliced
- 1 large eggplant cubed
- 2 zucchini chopped into rings
- 2 yellow squash chopped into rings
- 1 red pepper, seeds removed and chopped
- 1 yellow pepper, seeds removed and chopped
- 1 28 oz can diced tomatoes
- 1 tbs salt
- 1/2 tbs pepper
- 2 bay leaves
- 1 tsp red pepper flake (optional)
- 1/2 c chopped fresh basil
- 1/2 c chopped fresh parsley
- In a large heavy pot, heat up olive oil on medium
- Add onions, garlic and mushrooms until they become soft (about 10 minutes)
- Add, eggplant, zucchini, squash, red and yellow peppers, salt, pepper, chili flake, and bay leaves and cook until it starts to become soupy (the veges are releasing their juices).
- Add tomatoes and cook for another 1/2 hour or so.
- At the end add the fresh basil and parsley. Re-season with salt and pepper if necessary.