Summer Harvest Ratatouille
Recipe Date:
July 30, 2023
Serving Size:
6
Cook Time:
00:40:00
Difficulty:
Easy
Measurements:
Imperial (US)
Embrace the flavors of the season with our delightful Summer Harvest Ratatouille—a celebration of the freshest vegetables in a symphony of colors and tastes. This rustic French dish perfectly complements the essence of harvest, and it's the ideal accompaniment to a chilled glass of Pinot Gris or Rosé of Pinot Noir. Gather your ingredients and immerse yourself in the culinary artistry of this classic recipe:
Ingredients
- 1 large eggplant, cubed
- 2 zucchinis, sliced
- 1 yellow squash, sliced
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 red onion, thinly sliced
- 1 garlic cloves, minced
- 4 cups fresh tomatoes, cut into bite-sized pieces
- 3 tbsps tomato paste
- 2 tbsps good olive oil
- 1 handful of fresh basil
- 1 tsp dried thyme, or a few sprigs of fresh
- flake salt and freshly ground pepper, to taste
Directions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Sauté the chopped onion and minced garlic until fragrant and translucent.
- Add the diced eggplant, zucchini, yellow squash, red and yellow bell peppers to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables start to soften.
- Stir in the diced fresh tomatoes, tomato paste, thyme, salt, and pepper. Mix everything together, allowing the flavors to meld.
- Reduce the heat to low, cover the pot, and let the ratatouille simmer for 25-30 minutes or until the vegetables are tender but not mushy.
- Once done, stir in the chopped fresh basil leaves. Taste and adjust the seasoning as desired.
Serve the Summer Harvest Ratatouille warm in a bowl garnished with extra fresh basil leaves. Enjoy it with a loaf of crusty bread and a chilled glass of our delightful Pinot Gris or Rosé of Pinot Noir to elevate the flavors of this seasonal delight.