Best 4 Local Harvest Ratatouille Recipes

HARVEST RATATOUILLE

Steps:

• Cook onions in hot oil in large skillet on medium heat 10 min. or until lightly browned, stirring occasionally. Add eggplant; cook and stir 5 min. Add zucchini, peppers and garlic; cook and stir 5 min.
• Add tomatoes, dressing and thyme; bring to boil. Cover; simmer on low heat 30 min. or until vegetables are tender, stirring occasionally.
• Serve topped with cheese.

CLASSIC RATATOUILLE

Steps:

• In a Dutch oven, saute onions and garlic in 1 tablespoon oil until tender. Reduce heat to low., In a large skillet, saute eggplant, zucchini, squash and peppers in batches in remaining oil until lightly browned, adding each batch of sauteed vegetables to the Dutch oven., Add the stock, bay leaf, thyme, rosemary, salt and pepper to the Dutch oven; stir. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes., Meanwhile, fill a large saucepan two-thirds with water; bring to a boil. Score an "X" on the bottom of each tomato. Using a slotted spoon, place tomatoes in boiling water for 30-60 seconds. Remove tomatoes and immediately plunge into ice water. Discard skins and coarsely chop tomatoes., Drain vegetable mixture, reserving juices. Remove vegetables from the pan and set aside. Return juices to Dutch oven. Bring to a boil; cook until thickened, about 5 minutes. Return vegetables to pan and stir in tomatoes. Discard bay leaf.

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

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.