Vom Fass Ratatouille (French Vegetable Stew)

Ratatouille (French Vegetable Stew)

French Ratatouille is a great way to turn that bumper crop of summer squash, eggplant and tomatoes into a tasty side dish or topping for pasta or crusty bread. It is a great weekend project as it does take some time, but the rewards make it time well spent.


Ingredients: (serves 6-8)
• 1 medium eggplant (1 pound), dice into ½ inch cubes
• 2 pounds tomatoes (German Johnson), coarsely purée in food processor
• 1 large yellow or orange pepper, cube into ¾ inch
• 1 large yellow squash, dice into ½ inch cubes
• 1 large zucchini, dice into ½ inch cubes
• ¾ cup chopped onion (yellow or white)
• 1 ½ TBLS minced garlic + more if desired
vomFASS Himalayan Salt
• 1 tsp. fresh Thyme leaves, stems removed or ½ tsp dried
• 5 TBLS vomFASS Extra Virgin Olive Oil (i.e. San Gimignano)
• 1/3 cup fresh chopped basil

Directions:
1. Preheat oven to 425F
2. Heat 2 TBLS of olive oil in a large Dutch oven over medium heat, add onions and sauté until tender and slightly caramelized (about 8 minutes). Add minced garlic and cook an additional minute.
3. Add the chunky tomato puree and thyme. Reduce heat and simmer on low until other veggies are ready.
4. Toss the eggplant with 2 TBLS extra virgin olive oil, salt generously with Himalayan Salt and roast on a baking sheet 10 - 15 minutes until nicely browned, stirring half way through. Remove from eggplant from oven and let eggplant rest 5 minutes, then add to simmering tomatoes.
5. Toss the squash, zucchini and pepper cubes with 2 TBLS olive oil, salt generously with Himalayan Salt and roast on a second baking sheet 20 - 25 minutes until nicely browned, stir half way through. Remove from squash and peppers from oven and let rest 5 minutes, then add to simmering tomatoes.
6. Simmer your stew another 5-10 minutes for flavors to marry.
7. Add freshly chopped basil leaves.
8. Adjust salt and pepper to taste.
9. Serve with crusty bread, over pasta or rice or as a side dish with meat or eggs.
10. Ratatouille can be served hot or cold and like many stews, is even better the second day. Your ratatouille will last up to 5 days in fridge or you can freeze it and use within 3 months.

Recipe Variations:   Experiment with different spices. We loved vomFASS Smokey Paprika, Red Pepper Flakes and Aglio Pepperoncini. Also fun with a drizzle of infused extra virgin olive oil like Jalapeno or Red Pepper.

Submitted by

Julie Ginsler-vomFASS-Cary



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Ratatouille (French Vegetable Stew)

Ratatouille (French Vegetable Stew)

French Ratatouille is a great way to turn that bumper crop of summer squash, eggplant and tomatoes into a tasty side dish or topping for pasta or crusty bread. It is a great weekend project as it does take some time, but the rewards make it time well spent.


Ingredients: (serves 6-8)
• 1 medium eggplant (1 pound), dice into ½ inch cubes
• 2 pounds tomatoes (German Johnson), coarsely purée in food processor
• 1 large yellow or orange pepper, cube into ¾ inch
• 1 large yellow squash, dice into ½ inch cubes
• 1 large zucchini, dice into ½ inch cubes
• ¾ cup chopped onion (yellow or white)
• 1 ½ TBLS minced garlic + more if desired
vomFASS Himalayan Salt
• 1 tsp. fresh Thyme leaves, stems removed or ½ tsp dried
• 5 TBLS vomFASS Extra Virgin Olive Oil (i.e. San Gimignano)
• 1/3 cup fresh chopped basil

Directions:
1. Preheat oven to 425F
2. Heat 2 TBLS of olive oil in a large Dutch oven over medium heat, add onions and sauté until tender and slightly caramelized (about 8 minutes). Add minced garlic and cook an additional minute.
3. Add the chunky tomato puree and thyme. Reduce heat and simmer on low until other veggies are ready.
4. Toss the eggplant with 2 TBLS extra virgin olive oil, salt generously with Himalayan Salt and roast on a baking sheet 10 - 15 minutes until nicely browned, stirring half way through. Remove from eggplant from oven and let eggplant rest 5 minutes, then add to simmering tomatoes.
5. Toss the squash, zucchini and pepper cubes with 2 TBLS olive oil, salt generously with Himalayan Salt and roast on a second baking sheet 20 - 25 minutes until nicely browned, stir half way through. Remove from squash and peppers from oven and let rest 5 minutes, then add to simmering tomatoes.
6. Simmer your stew another 5-10 minutes for flavors to marry.
7. Add freshly chopped basil leaves.
8. Adjust salt and pepper to taste.
9. Serve with crusty bread, over pasta or rice or as a side dish with meat or eggs.
10. Ratatouille can be served hot or cold and like many stews, is even better the second day. Your ratatouille will last up to 5 days in fridge or you can freeze it and use within 3 months.

Recipe Variations:   Experiment with different spices. We loved vomFASS Smokey Paprika, Red Pepper Flakes and Aglio Pepperoncini. Also fun with a drizzle of infused extra virgin olive oil like Jalapeno or Red Pepper.

Submitted by

Julie Ginsler-vomFASS-Cary

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