Best 3 Harvest Ratatouille Recipes
**Savory Harvest Ratatouille: A Medley of Autumn's Bounty**
As the summer heat fades and autumn's chill sets in, we find ourselves craving dishes that warm the soul and celebrate the season's harvest. One such dish is the classic ratatouille, a Provencal stew brimming with the vibrant colors and flavors of late summer vegetables. Our Harvest Ratatouille takes this traditional dish to new heights, showcasing a medley of fall's finest offerings. From sweet butternut squash and earthy mushrooms to crisp green beans and juicy tomatoes, this hearty and flavorful stew is a feast for the senses. Served over creamy polenta or crusty bread, it's the perfect way to savor the bounty of the harvest. This article offers three variations of harvest ratatouille: the original recipe, a vegetarian version, and a vegan version. Each variation is bursting with flavor and offers a unique take on this classic dish. Let's dive in and explore the culinary delights that await!
HARVEST RATATOUILLE
Yes, I know there are already many ratatouille recipes out there. This is my version, I happen to love it. Try it if you like :) This came from a "Vegetarian Times" magazine, October 1999 issue.
Provided by Geniale Genie
Categories Vegan
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place eggplant cubes in a colander in sink.
- Sprinkle with 1 teaspoon salt and toss to mix.
- Let stand 5 minutes, then rinse under cold running water.
- Drain well.
- Pat dry with paper towels.
- In non-stick Dutch oven or large, wide saucepan, heat oil over medium-high heat.
- Add eggplant to cook, stirring occasionally, until golden at edges and beginning to soften, 6-7 minutes.
- Add onions, bell pepper, and garlic.
- Cook, stirring occasionally, until lightly golden and beginning to soften, about 5 minutes.
- Add zucchini and cook 5 minutes, stirring occasionally.
- Stir in tomatoes, 1/2 cup of water, pepper, and remaining 1/4 teaspoon salt.
- Bring to a boil.
- Reduce heat to medium-low and simmer briskly until vegetables are tender and sauce has thickened slightly - about 7 minutes.
- Remove from heat and stir in basil.
- Serve hot or at room temperature.
LOCAL HARVEST RATATOUILLE
Steps:
- Place olive oil in a large sauce pan. Heat oil on medium high heat, add garlic, onions, and shallots. Stir and reduce heat to low. Do not let them brown. Season with salt and pepper cook for about 45 minutes or until the are soft and brown and all the flavors have melded together. Roughly chop peppers (any combination of bell peppers will work). Place peppers in a blender and puree. You should have about 1 cup of pureed peppers; if you need more, add a few jarred roasted red peppers and puree them as well. Add peppers puree to onions. Stir often (about 45 more minutes) and let cook down. Add the homemade tomato sauce and more salt and pepper to taste. Bring to a boil and then simmer while you do the next steps. Stir often. (OK, at this point, it smells wonderful and would make a great pasta sauce!) Preheat oven to 450 degrees. (Keep stirring the tomato/pepper mixture). Toss the chopped veggies in olive oil and salt and pepper. Place in a large baking dish and roast for about 45 minutes. Stir about three times during cooking. Remove veggies from oven and set aside. Stir herbs into tomato/pepper base. Carefully stir in veggies. Enjoy!
HARVEST RATATOUILLE
"This colorful blend, combining the best of harvest veggies, is a favorite in my house," shares Edie DeSpain of Logan, Utah. "I serve it with plenty of crusty bread and hot linguine or fettuccine noodles."
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- Place eggplant in a colander over a plate; sprinkle with salt and toss. Let stand for 30 minutes; rinse and drain well., In a large nonstick skillet or wok, stir-fry the onion, green pepper and garlic in oil for 2-3 minutes. Add the eggplant, zucchini and yellow squash. Cook and stir for 5-7 minutes or until vegetables are crisp-tender. , Stir in the parsley, oregano, dill and pepper; heat through. Sprinkle with tomato and Parmesan cheese. Serve over pasta if desired.
Nutrition Facts :
Tips:
- Choose ripe, flavorful vegetables: The fresher and more flavorful your vegetables are, the better your ratatouille will be. Look for ripe tomatoes, bell peppers, zucchini, and eggplant.
- Use a variety of vegetables: Don't be afraid to mix and match different vegetables in your ratatouille. Some good options include tomatoes, bell peppers, zucchini, eggplant, onions, garlic, and herbs like basil and thyme.
- Season the vegetables well: Be generous with salt, pepper, and other seasonings. This will help to bring out the flavor of the vegetables and make your ratatouille more delicious.
- Cook the vegetables slowly: Ratatouille is a slow-cooked dish, so don't rush the process. Let the vegetables cook slowly over low heat until they are tender and flavorful.
- Serve ratatouille with crusty bread or rice: Ratatouille is a versatile dish that can be served as a main course or a side dish. Serve it with crusty bread or rice to soak up all the delicious sauce.
Conclusion:
Ratatouille is a delicious and versatile dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste. So next time you are looking for a healthy and flavorful meal, give ratatouille a try. You won't be disappointed!
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