Regardless of what you may have heard from your kids, Ratatouille is not the conveniently-named food star of a Disney cartoon movie. The dish known as Ratatouille is actually an ancient Mediterranean stew traditionally known as “Peasant’s Food,” since it is essentially comprised of any veggie leftovers you can find, thrown into a pot and cooked down together. Farmer’s food: fresh local vegetables, stewed in regional herbs, it can change with particular influences of the chef preparing it, and can vary every time you make it as well.
Ratatouille was most likely born in the French Provençal region around Nice on the Mediterranean (“touiller,” after all, does mean to “toss or stir” in French!). That’s probably one reason it’s so often served with a crusty baguette … yum.
Since its origin, it has enjoyed a rebirth in fancy restaurants all over the world, but is just as easily prepared in your kitchen with whatever veggies you have on hand (oh yeah, and a gluten-free baguette!).
Another neat thing about this dish is that it can be made using an oven and stovetop method, or entirely over a grill. This fact comes in handy when you’re without power (thanks a lot, Hurricane Irene), trust me! And leftover Ratatouille itself can be used over rice or quinoa, as filling for ravioli or over grilled fish or chicken. It’s an amazingly yummy, healthy and versatile recipe that you’ll want to keep around whether you have lots of mouths to feed, a fridge full of leftovers, an overactive imagination while hitting the Farmer’s Market, or an extended power outage (or all of the above, as the case may be!).
During our recent many days without power, I put this recipe to good use. I had lots of great eggplant, squash and okra from the Farmer’s Market just taking up space in my warming refrigerator, and although the squirrels ate all my home-grown tomatoes, I had several cans of Muir Glen Organic Tomatoes and a hand-crank can opener, so I was set!
I especially enjoyed the flavor from the Muir Glen Fire Roasted Petite Diced Tomatoes with Chipotle Peppers and the Meridian Ruby Fire Roasted Diced Tomatoes. They really made a huge difference in the flavor of this dish, and I would highly recommend that you try them in your own tomato concoctions!
Ratatouille
Ratatouille is an amazingly yummy, healthy and versatile dish that you’ll want to keep around when you have lots of guests, or a fridge full of leftovers!
Ingredients
Note: use whatever vegetables you have on hand and prefer – there is no “right” or “wrong” way to make Ratatouille
- 3 bell peppers (orange, yellow &/or red) seeded & cut into quarters
- 1 large eggplant, cut into 3/4-inch slices (approximately 1 1/2 lbs)
- 1 medium yellow squash, cut lengthwise into thirds
- 3 medium zucchini squash, cut lengthwise into thirds
- 2 cups chopped okra
- 1 cup vegetable broth (I used Savory Choice™ Liquid Broth Concentrate)
- 5 large tomatoes (about 2 1/2 pounds), seeded and chopped OR 3 cans (14.5 oz each – Muir Glen Organic)
- 1 red onion, diced
- 1 ear corn, cooked and cut off the cob
- 3 Tbs. chopped fresh basil (or 1 Tbs. dried)
- 2 Tbs. chopped fresh oregano (or 1 Tbs. dried)
- 2 Tbs. chopped parsley
- 1 tablespoon red wine vinegar, or to taste
- Olive oil for brushing on veggies and sautéing
Instructions
With Power (Oven) Method:
Preheat oven to 425°F. Prepare two cookie sheets by lining with aluminum foil, then lightly oil the foil. Place cut peppers, eggplant, squash and okra on prepared sheets. Roast vegetables for 40 minutes, flipping them after 20 minutes and switching trays from the top of the oven to the bottom. Watch to be sure they do not burn; each side should be lightly browned and fork tender when roasted.
Once the vegetables are cool enough to handle, cut into 1/2 – 1 inch pieces. Boil the corn on the stove or in the microwave and set aside to cool, then cut off the cob.
Barely cover the bottom of a large pot with oil and heat to medium-high. Add the diced onion and cook until translucent. Reduce to medium heat then add tomatoes and corn (if using fresh tomatoes, cook at medium heat for approximately 15 minutes, or until tender). Stir occasionally to prevent burning.
Add roasted vegetables and herbs; simmer for 5-10 minutes (the fresh herbs should be wilted at this point). Stir in vinegar and serve warm. If you prefer thicker ratatouille, cook longer, uncovered, to allow the stew to reduce.
Without Power (Grilled) Method:
Brush cut peppers, eggplant, squash, cleaned corn and okra with oil. Place okra and any small pieces of peppers onto a lightly oiled piece of aluminum foil over medium grill flame; lay remaining vegetables directly onto the grill grate. Turn the vegetables when lightly browned and fork tender (vegetables touching the grill grate directly will have char marks). Remove to a plate when cooked; when cool enough to handle, cut all grilled veggies into 1/2 – 1 inch pieces and remove corn from the cob.
Place a large flat-bottomed pot onto the hot grill over medium flame. Barely cover the bottom with oil and add the diced onion. Cook while stirring until the onion is translucent. Add tomatoes (if using fresh tomatoes, cook over medium flame for approximately 10 minutes, or until tender). Stir occasionally to prevent burning.
Add grilled vegetables and herbs; simmer for 5-10 minutes (the fresh herbs should be wilted at this point). Stir in vinegar and serve warm. If you prefer thicker ratatouille, cook longer over low flame and uncovered, to allow the stew to reduce.
I would want to try the Cilantro-Lime Salsa it looks simple and easy
I would go for the Fire Roasted Vegetable Pizza. Sounds wonderful.
There are lots of recipes that look delicious on the Muir Glen website. I think I’d make the vegetarian chili first.
I printed off the Braised Chicken with Tomatoes and Pepper. Chicken with a kick–sounds delicious.
I so miss Bruschetta, so that is what I would try with your baguette and tomatoes. I have never been able to get the GFCF bread right. I can’t wait to try it!!!
Hiya! Well, it’s hard to beat a good short rib dish, sine I have a sizable amount in the freezer.(I live in the hinterlands of Southern Utah, and we have a group that raises/shares beef, lamb and pig to satisfy our pot luck winter dinners, when the tourists are scarce!). But I’d also be interested in the Arrabbiata or Bolgognese sauces, as I am a great fan of tomato, but not tomato sauce…
Well since I have already made Ratatouille
last week, I’d have to go for the Thai Seared Shrimp with Tomato, Basil and Coconut. I think I could come up with many more like Chick Pea and Tomato Curry, Tilapia Tomato Basil Fillets etc…
I love tomato based dishes.
Thanks for the Ratatouille recipe. With so many fresh garden veggies this time of year this will be a definite to try recipe.
The Spanish Rice recipe Muir Glen’s site looks interesting. I printed it off and will try later this fall.
Thanks for all your great ideas.
Glad life is getting back to normal after Irene.
It is too difficult for me to pick only one recipe! I’m intrigued by the Mexican Chicken Pizza, Fire Roasted Tomato-Basil Crab Bisque, Black Bean and Chorizo Chili, Chick Pea and Tomato Curry, and the Tomato Fennel Soup. So this crate would definitely be put to good use in our house! Thanks Jules…we love your products!
I would have to try the Roasted Vegetable Pizza so I could use the tomatoes and try out the pizza crust recipe that you recently sent out!! YUM!!
Just checked out the Muir Glen’s site and I would have to go with the Chicken Gumbo with the Creamy Tomato a close second.
Angel hair pasta with tomato and basil looks good.
How about the baked ziti with fire-roasted tomatotes, sounds tasty.
Hi Jules, I just checked out Muir Glen’s site. With a chill just starting to fill the night air, I would definitely try the creamy tomato soup with grilled cheddar basil sandwiches. Oh my, it has been a very long time since I have sank my teeth into a grilled cheese sandwich. Sounds like a perfect combination with some of your bread mix! Oh yes!
The chicken pizza sounds yummy and healthy. How ’bout that one?
I would love to try the fire roasted tomato soup! Fun giveaway!
I would like to try the fiery fruit salsa. It sounds delicious.
I love the recipe for the Black Beand and Chorizo. Sounds like it would waku up dormant taste buds, plus it is quick.
Most definitely I am planning to try the Caramelized Onion and Tomato Foccaccia! The photo evokes a cozy evening by the fire with the football game on. Yum!
Am I really only supposed to choose one recipe that I’d want to try??? How about one for each member of my family:
Thai Shrimp with Tomato, Basil and Coconut for my son, Beef Short Ribs with Tomato Wine Sauce for my daughter, and Roasted Vegetable Pizza for me!