Best Summer Bounty Ratatouille Recipes

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 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 @MakeItYours

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.