Jeff’s vegetable garden is at its peak in August, and a few vegetables are even finished for the season. He’s got tomatoes, beets, Serrano peppers, bell peppers, Portugal peppers, onions, green beans, yellow squash, kale, potatoes, carrots, and celery still growing.
Frankly, I have been having a hard time keeping up with all the produce. Last week and the week before, I made the gazpacho recipe that I love (l published it on the blog last summer). But this weekend I still had a lot of veggies that I needed to use up, so I made ratatouille. Yum!
Here’s my ratatouille recipe in case you have veggies from the farmer’s market, Misfits Market, your garden, or even from the supermarket. It’s healthy, low calorie and deeeeelicious. You can alter the recipe based on what produce you happen to have on hand or your taste, though onions, eggplant, squash/zucchini, peppers, and tomatoes are staples in this traditional French Provençal recipe.
Ingredients
- 2-3 T. olive oil
- 2 garlic cloves, minced
- 2 small/medium onions, either yellow, white or red
- one eggplant, cut into medium dice
- 2-3 yellow summer squash or a mix of yellow squash and zucchini
- 1 green bell pepper, seeded and diced
- 1 red bell pepper, seeded and diced
- 1 hot Portugal pepper, seeded and diced (optional)
- 4-5 fresh tomatoes cut into chunks or a large can of canned whole tomatoes
- olives, with pits removed (optional: whichever you like or have on hand)
- fresh or dried Provençal/Mediterranean herbs e.g. thyme, rosemary, basil, oregano
- salt & pepper to taste
- cornstarch dissolved in 1 T. water
- 1 T. capers, drained
- 1 T. sherry vinegar
Instructions
- Heat olive oil in a large heavy bottomed Dutch oven or pot.
- Add the minced garlic cloves and sliced onions and sauté until the onions are translucent.
- Add the diced vegetables: eggplant, squash, peppers, olives, and tomatoes.
- Add the fresh or dried herbs, salt and pepper to taste.
- Cover and bring to a gentle boil, and then simmer for an hour over low heat stirring occasionally to prevent the vegetables from burning on the bottom.
- Add the cornstarch to thicken the liquid a bit. It should not be thick, however, just not as liquidy as before.
- Add capers and sherry vinegar and simmer for an additional 10-15 minutes.
- Adjust seasoning, salt and pepper to taste.
This is it. You can serve it hot, cold or at room temperature. You can also freeze it, and it is wonderful in the dead of winter. It’s very easy to make and doesn’t take very long. We’re having it as a side dish for dinner tonight. If you try it, enjoy!
Are you a fan of ratatouille?
I have never had Ratatouille before. The vegetables you used make it sound like it would be amazing. I could see making this soon and freezing some of it for later in the year.
Cassie Tucker recently posted…2021 August Birchbox Unboxing
Cassie, ratatouille is delicious, easy to make and a great way to get your veggies!
I have a recipe from James Beard’s American Cooking which I have made for 30+ years. It’s so good, and you are right, it freezes beautifully! I am making two batches this week.
Thank you for another interesting post! I love your blog.
Thank you, Denise xoxo I’ve been making my versions of ratatouille altered from the 1961 Craig Claiborne New York Times cookbook. Is there anything in the James Beard recipe that I should consider adding? I’m always up for trying something new! Isn’t it nice to discover late summer ratatouille in the freezer in January?!
No, it’s actually pretty straightforward, olive oil, peppers, onions, tomatoes, eggplant and zucchini. And fresh basil. I am thinking of throwing in a hot pepper as your recipes suggests:).
Oh, that’s great, Denise! I’m glad I’ve been on the right track all these years 😀 Happy harvest!
Thank you for the recipe, Allison! WOW, Jeff’s garden is just incredible!
Lola Seicento recently posted…Beverly Hills MD Cosmeceuticals Lift+Firm Sculpting Cream
Jeff is so sweet to grow all my favorite vegetables – at least the ones that we can grow around here!
My husband loves eggplant but I’m Miss Picky so it’s not something I’d eat. I wonder if he’d make this though.
MarciaF recently posted…Comment on Nectar Bath Treats New Tropical Summer Paradise Collection! by sql interview questions
Unless he would eat it all, probably not. You could make it without the eggplant, but that’s one of the key ingredients 😉
That looks so delicious! I love veggie-loaded recipes so summer and early fall are my favorite times of the year. Your tomatoes look absolutely heavenly btw!
Glamorable recently posted…Ipsy Glam Bag August 2021 Unboxing & Review
Thank you!
I’m so jealous of your garden. Your vegetables look AMAZING!
Patrick recently posted…The Best Japanese Knives to Buy in 2021
Thanks, Patrick! Your site looks very helpful, especially for beginning cooks. Jeff, whose garden it is, could have used your Best Japanese Knives article recently when he was researching Santoku knives.