Ratatouille Recipe Chef De Home

Starting with a hearty p, let me just say that one of my absolute favorite summer recipes is ratatouille. Not only is it easy to make, but it also showcases some of the season’s best vegetables in one hearty and healthy meal. And lucky for you, I’ve got not one, but two amazing ratatouille recipe options to share.

Let’s start with this first one, a classic ratatouille recipe from the New York Times Cooking. To start things off, you’ll need:

– 1 large eggplant
– 1 large or 2 medium zucchini
– 1 large or 2 medium yellow squash
– Salt and pepper
– 1/4 cup extra-virgin olive oil, more as needed
– 1 red bell pepper, seeded and diced
– 1 large onion, diced
– 3 garlic cloves, minced
– 1 (28-ounce) can diced tomatoes with juices
– 3 sprigs fresh thyme
– 1 sprig fresh rosemary
– 1 bay leaf

First, you’ll want to slice the eggplant, zucchini, and yellow squash into evenly sized rounds and season with salt and pepper. In a large skillet, heat up the olive oil over medium-high heat, then add the seasoned vegetables in batches, cooking until lightly browned on both sides. Remove the vegetables with a slotted spoon and set aside.

Next, add the diced bell pepper and onion to the skillet and cook until completely softened and lightly browned, about 10 minutes. Add the minced garlic and cook for another minute or two until fragrant.

Stir in the diced tomatoes, then add the thyme, rosemary, and bay leaf. Bring the mixture to a simmer, then reduce the heat to low and let it cook for about 10 minutes, until the sauce has thickened slightly.

Finally, add the reserved vegetables back to the skillet and stir everything together gently. Cover and let the ratatouille simmer for another 10-15 minutes, until the vegetables are tender and the flavors are well-combined.

To serve the ratatouille, you could simply ladle it into bowls and enjoy it as is, or you could get fancy and serve it over a bed of couscous or rice. Either way, you’ll love the hearty flavors and vibrant colors of this delicious summer dish.

If you’re in the mood for a slightly different take on ratatouille, check out this other delicious recipe from Once Upon a Chef. Here’s what you’ll need:

– 1 large eggplant, cut into 1-inch cubes
– Salt and pepper
– 1/3 cup extra-virgin olive oil, more as needed
– 1 red onion, diced
– 1 red bell pepper, chopped
– 1 yellow bell pepper, chopped
– 3 garlic cloves, minced
– 1 teaspoon dried oregano
– 1 can (28 oz.) whole peeled tomatoes, drained, with juices reserved
– 1 tablespoon red wine vinegar
– 1/2 cup chopped fresh basil, plus more for garnish

Start by preheating your oven to 375°F and lining a large baking sheet with parchment paper. Spread the cubed eggplant out in an even layer on the baking sheet, then drizzle with olive oil and season with salt and pepper.

Roast the eggplant in the oven for about 20-25 minutes, until lightly browned and tender. Remove from the oven and set aside.

In a large skillet, heat up the remaining olive oil over medium-high heat. Add the diced onion and cook until slightly softened, about 5 minutes, then add the chopped bell peppers, minced garlic, and dried oregano. Continue cooking until all of the vegetables are completely softened, about 10 more minutes.

Add the drained tomatoes to the skillet and use a wooden spoon to break them up into smaller pieces. Cook for another 5-10 minutes, until the sauce has thickened slightly.

Stir in the roasted eggplant, then add the reserved tomato juices and red wine vinegar. Bring the mixture to a simmer and let it cook for another 10-15 minutes, until the flavors are well combined.

Finally, stir in the chopped basil and season the ratatouille with salt and pepper to taste. Serve hot, garnished with more fresh basil as desired.

With two delicious ratatouille recipes to choose from, what are you waiting for? Head to the market, pick up the freshest vegetables you can find, and get cooking. Trust me, your taste buds will thank you.

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