A wonderful seasonal vegetable stew recipe inspired by farmers’ market offerings in summer. “Golden vegetables” are roasted then seasoned and simmered together.
Originating in the 18th Century in the region of Nice, Ratatouille is known as a peasant’s stew, created from the last of the summer vegetables.
Ingredients for my Golden Ratatouille:
Golden Zucchini, Orange & Yellow Long Sweet Peppers, Vadalia Onion, Summer Garlic, Oval Shaped Cherry Tomatoes and White Eggplant
I’m Roasting the Veggies First ~
Adds a nice well-rounded flavor with a fraction of the fat.
Simply brush with EVOO, sprinkle with s&p and pop into a 375 degree oven
The most flavorful low-acid Summer Tomato Sauce with a Secret Ingredient! (Softened Garlic Purée) Perfect end of the season recipe when tomatoes are most plentiful.
The Method:
- Make the Tomato Sauce – My Golden Tomato Sauce! (or can purchase)
- Roast the Vegetables
- Remove Garlic paper (will be softened); chop garlic
- Add the Tomato Sauce, Roasted Vegetables and Garlic in a pan, stew for 10 minutes
- Add seasonings and Fresh Herbs
- Serve in individual bowls or on large one, garnish with fresh herbs
Next, Add Tomato Sauce and add Roasted Vegetables in a heavy pot
YES – You can use any tomato sauce as well!
Why I Love this recipe!
All Ingredients were bought a local Farmers’ Markets! I am lucky to have several near me. I start with my Homemade Golden Tomato Sauce – it has an awesome flavor, low in acid.. I’m really digging’ it! OK… I know not everyone will make this – you can make any tomato sauce you like, and in Summer you will find wonderful ripe tomatoes locally. I love the idea of a “Golden” Ratatouille ~ so chic, like a bowl of sunshine!
Roasting the vegetables lowers the oil content, and it is so simple – just cut them, pop them in the oven and then will be softened with golden edges.
Use the fresh herbs you like, grow, or what tastes great to you.
Ratatouille will keep in an airtight container (glass please), for up to one week and freezes well.
I am so loving this golden ratatouille ~ Now let’s see my Classic Recipe:
Fabulous to make in the summer with just picked summer produce bursting with flavor and natural antioxidants.
Enjoy these wonderful flavors of summer.
~ Light in calories, gluten-free, and loaded with healthful ingredients!
Karen
Recipe: Ratatouille – Summer’s Classic Vegetable Stew
Recipe: Karen’s Homemade Golden Tomato Sauce
Love Summer like me??
See all my SUMMER Recipes!
Sensational Summer Golden Ratatouille
Equipment
- 1 3 quart non-reactive pot
Ingredients
Vegetables to Roast:
- 1/2 medium onion, peeled, 1/2" wedges
- 2 medium yellow zucchini or yellow summer squash , 1/2" half moons
- 2 medium white eggplant*, 3/4" dice (about 3 1/2 cups
- 3 medium yellow (or orange) long sweet peppers , 3/4" dice
- 10 medium cherry tomatoes; yellow and orange, cut in half horizontally, I use oblong ones
- 3 large garlic cloves, unpeeled
- 4 teaspoons extra virgin olive oil, divided
The Rest:
- 1 1/2 cups homemade tomato sauce, See my recipe: Golden Tomato Sauce
- 1/4 cup filtered water
- 1/8 teaspoon freshly cracked black pepper
- 1/8 teaspoon Sichuan chili flakes, or your favorite
- 1/4 teaspoon sea salt, (depends on saltiness of your tomato sauce)
- 1 tablespoon fresh herbs
Instructions
- Preheat oven to 375 degrees. Line 2 rimmed sheet pans with parchment or silpat liners.Measure 4 t. oil. Brush 2 teaspoon on the bottom of the 2 pans. Add vegetables, spacing them out. Brush tops with remaining 2 teaspoons oil. Sprinkle lightly with salt and pepper.
- Roast until golden around the edges, about 16-17 minutes.
- Add tomato sauce and water to a heavy pot. Peel garlic and coarsely chop, add to sauce. Gently heat, stir until warmed through.Add ALL roasted vegetables and mix in. Add pepper, chile flakes and salt.
- Cover and simmer over low heat about 10 minutes to meld the flavors.
- Add 1 tablespoon- herbs of your choice: oregano or golden oregano leaves, rosemary (chopped), thyme leaves, marjoram leaves. Stir in cook briefly.
Serve:
- Add ratatouille to individual bowls or one large one. Garnish with your favorite herbs – small basil leaves are nice too.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
