Best 2 Summer Squash Ratatouille Recipes
Ratatouille is a traditional French dish that originated in Nice, a city on the southeast coast of France. A traditional ratatouille is made with stewed eggplant, zucchini, bell peppers, onions, and tomatoes. It is usually seasoned with garlic, herbs de Provence, and olive oil. Ratatouille can be served as a main course or a side dish, and is often served with rice, pasta, or bread.
This article features three delicious ratatouille recipes that showcase the versatility of this dish. The first recipe is a classic ratatouille, made with fresh summer vegetables and herbs. The second recipe is a vegetarian ratatouille, which uses tofu instead of meat. The third recipe is a ratatouille tart, which is a fun and easy way to serve this dish. All three recipes are easy to follow and make a delicious and healthy meal that is perfect for summer.
RATATOUILLE OF SUMMER SQUASH AND TOMATOES
We are getting a lot of squash and tomatoes from our CSA and our garden these days. I improvised this for a tasty, quick dinner that uses both. The butter is a bit of an indulgence, but it's essential if you want a thick, tomato base for the stew.
Provided by Chef Jean Louise
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Cook the pasta according to package directions.
- While the pasta is cooking, melt the butter in a large saute pan over medium heat and add the onion. It's important to keep the butter from browning. When the onion begins to turn translucent (after about 2-3 minutes), add the sugar and continue sauteeing the onion, stirring frequently, until it just begins to caramelize (about 5-7 minutes).
- Add the bell pepper, garlic and pine nuts and continue cooking over medium heat for another minute or so. Stir frequently to keep the garlic from browning.
- Add the squash and white wine, stirring to deglaze the pan and combine the ingredients.
- Mix the tomato paste and water until well-combined. After another minute or so, once the squash has begun to "wilt," add the tomatoes, oregano and tomato paste and water mixture, stirring to combine the ingredients and coat them with the tomato paste and water mixture. Season with salt and pepper to taste, cover and cook for an additional 5 minutes.
- Stir in the basil just before serving.
- Serve over the pasta with a generous topping of Parmesan cheese.
SUMMER SQUASH RATATOUILLE
A family favorite for many years...and here by request of my 8 month pregnant daughter...who pretty much gets whatever she asks for from her momma at this point! It's a recipe I came up with many years ago to put to use the huge glut of squash our family garden always produced. This is quick & easy to prepare and can be varied...
Provided by Cheryl Kopcak
Categories Other Main Dishes
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Slice onions and place in a large 6-8 quart dutch oven or stock pot. Mince the garlic and add to the pot with the olive oil. Saute over medium heat, just until the onions are slightly translucent and both onions and garlic have released their aroma. Turn off the heat.
- 2. Quarter squashes, then slice into 1" chunks. (Note- if they are slightly larger than recommended, remove some of the seeds, and try not to use squashes whose skins have "toughened", it will affect the overall texture.)Place in the pot with sauteed items.
- 3. Add the diced tomatoes, and sauce or puree. Add the basil, and the grated cheese, and about 1 1/2 tsp. of salt and 1/4 tsp of pepper (to start)
- 4. Stir gently to mix all ingredients. Simmer, covered, on a medium-low to medium heat for 30-25 minutes until the squash are tender when pierced with a fork. Check and stir frequently to insure it is not scorching or sticking to the bottom of the pan. Toward the end of the cooking time taste and adjust salt & pepper if desired.
- 5. NOTES-This makes a wonderful side dish to accompany most anything! When serving, if desired, top with a bit more grated cheese and garnish with fresh basil or parsley. I have also used it as a vegetarian main dish by serving over cooked, brown rice with a nice green/veggie salad. As I said before, if you have a lot of leftovers, it keeps well in the refrigerator for 3-5 days, and can also be frozen or canned with a water bath canning process. ** The leftovers, after being refrigerated, also make a refreshing cold summer soup by placing the ratatouille in a food processor and pulsing several times until it is pureed, but still slightly chunky!
Tips:
- Choose the right squash: Look for small, tender summer squash with thin skins and no blemishes. Zucchini, yellow squash, and pattypan squash are all good choices.
- Cut the squash evenly: This will help them cook evenly. If you are using a variety of squash, cut them into similar-sized pieces.
- Don't overcrowd the pan: Cook the squash in batches if necessary to avoid overcrowding the pan. This will help them brown evenly and prevent them from steaming.
- Season the squash well: Salt and pepper are essential, but you can also add other spices or herbs to taste. Garlic, basil, oregano, and thyme are all good choices.
- Cook the squash until tender: The squash should be tender but still slightly firm. Overcooked squash will be mushy.
- Serve the squash immediately: Ratatouille is best served hot or warm. You can garnish it with fresh herbs or a drizzle of olive oil.
Conclusion:
Summer squash ratatouille is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It is a great way to use up fresh summer squash and other garden vegetables. This dish is also a good source of vitamins and minerals, making it a healthy and satisfying meal.
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