NO RECIPE NEEDED RATATOUILLE TWEAKED AND TWISTED!

This is probably one of the most tweaked and twisted “no recipe” recipes I frequently play with.  So here you will find a list of possible ingredients and two methods for cooking them and many serving suggestions.  It’s like the old Chinese Menu adage: 1 from column A, 2 from column B! As a bonus Ratatouille can be served Hot, Room Temperature or Cold and simply garnished with some chopped fresh herbs and an extra drizzle of olive oil.

Tweak and Twist away and create your own favorite.

TYPICAL INGREDIENTS

• Eggplant any version peeled, striped or unpeeled
• Zucchini
• Yellow Summer Squash
• Onions, Yellow, White, Red or Sweet
• Bell Peppers, any color or combo of colors
• Tomatoes, plum work well for the stewing method
• Cherry or Grape Tomatoes perfect for roasted method
• Fresh Garlic cloves
• Salt & Pepper
• Fresh Thyme & Parsley
• Bay Leaf for stewing method
• Extra Virgin Olive Oil

TWEAKS

• Thick slices of Leek
• Fresh Fennel sliced 1/4″ thick for stewing thinner for roasting method
• Drained water packed Artichoke Hearts
• Canned diced tomatoes when good tomatoes aren’t available
• Mutti Canned Cherry Tomatoes make a nice saucy element
• Dried Herbes de Provence
• Dried Italian Seasoning
• Dried Red Pepper Flakes

TWISTED ADD-INS

• Roasted lightly spiced Chickpeas
• Basil Chiffonade when serving
• Cooked dried or canned Cannellini Beans
• Marinated Artichoke Hearts for serving
• Drained Capers
• Sun-dried Tomatoes
• A variety of Pitted Olives
• Spinach, Chard, or Kale

STEWING METHOD

Cut vegetables into desired sizes, 1-1 1/2” cubes are my preference, I thinly slice the onions and tomatoes and mince the garlic. In a large Dutch Oven sauté each vegetable separately, adding olive oil as needed, until softened and remove to a bowl, I do the onions last when softened add garlic, herbs and thin sliced tomatoes. When they are softened, I add all contents of the bowl back to pot stir to combine and simmer to blend flavors 10-15 minutes until all vegetables are soft and yet still have some shape to them. Remove pot from heat and let sit for an hour.  Reheat to serve or serve at room temperature or chill and serve cold.

Resting time is important to allow the flavors to bloom.

ROASTING METHOD

Preheat oven to 450º (use convection if available) Cube all vegetables including the onions and tomatoes, slice the garlic. Toss all the vegetables except the tomatoes in a bowl, add seasonings and dried herbes and olive oil to moisten.  Set up two sheet pans with parchment paper, drizzle olive oil one pans divide the vegetables between the pans and place into oven roast for 15 minutes, pull pans toss veggies add tomatoes and drizzle with more oil if needed. Roast another 15 minutes, pull pans again toss if the vegetables at the edges are getting a little char put pans back for another 5 minutes.  Turn off the oven.  Place the vegetables into a large sauté pan or enameled cast iron brasier and place into the turned off oven.  Check after 5 minutes if the liquid is simmering and it’s not sticking to pan, stir and let sit in oven for 20 minutes stirring one or two more times. Remove from oven and serve warm or allow to cool to room temperature.

SERVING IDEAS

• Over a bowl of pasta dressed with EVOO and Parmesan
• Over a bowl of Quinoa, Farro, Brown Rice, Couscous, or Polenta
• Over a bowl of Saffron Risotto
• Replace the meat layer in Lasagna for a Vegetable Lasagna
• As topping or side dish for grilled proteins as chicken breasts, pork tenderloin, sausages, shrimp, swordfish, salmon or beef steaks
• In a bowl with a serving of Stewed White Beans, Leeks & Tomatoes
• On a platter with a ball of Burrata dressed with pesto and Crostini
• In an omelet topped with a loose pesto, chopped oil based sun-dried tomatoes, or shaved Parmesan.
• Use as base of Frittata heat in oven safe skillet add eggs & cheese bake until done.
• Soup In blender add equal amount of ratatouille and canned crushed tomatoes, puree add to sauce pan and bring to simmer, add more ratatouille and chopped basil simmer 10 minutes, thin with vegetable broth if too thick. Serve hot or chilled!
• Flatbread Pizza topping
• Gratin with favorite melting cheese, Gruyere, Swiss, Mozzarella, Asiago, White Cheddar et al.
• On cheese tray next to baked brie
• Topping for Ricotta Toast
• Anything your imagination can conjure up!

BON APPETIT!

Enjoy Summer’s bounty your favorite way!