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Sensational Summer Golden Ratatouille
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5 from 1 vote

Sensational Summer Golden Ratatouille

A wonderful seasonal vegetable stew recipe inspired by farmers' market offerings in summer. "Golden vegetables" are roasted then seasoned and simmered together.
Prep Time10 minutes
Cook Time26 minutes
Total Time36 minutes
Course: First Course & Sides, Side Dish, side vegetable
Cuisine: French Provencal, Mediterranean
Keyword: golden ratatouille, Summer Golden Ratatouille
Servings: 6 servings
Author: Karen Sheer a zest for life

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

*White Eggplant substitute: can use a summer eggplant - peel it!
This recipe may not be reproduced without the consent of its author, Karen Sheer. 

Nutrition

Calories: 124kcal | Carbohydrates: 23g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 135mg | Potassium: 1031mg | Fiber: 8g | Sugar: 13g | Vitamin A: 2432IU | Vitamin C: 103mg | Calcium: 50mg | Iron: 2mg