SUMMER SQUASH RATATOUILLE
A family favorite for many years...and here by request of my 8 month pregnant daughter...who pretty much gets whatever she asks for from her momma at this point! It's a recipe I came up with many years ago to put to use the huge glut of squash our family garden always produced. This is quick & easy to prepare and can be varied...
Provided by Cheryl Kopcak
Categories Other Main Dishes
Time 1h5m
Number Of Ingredients 10
Steps:
- 1. Slice onions and place in a large 6-8 quart dutch oven or stock pot. Mince the garlic and add to the pot with the olive oil. Saute over medium heat, just until the onions are slightly translucent and both onions and garlic have released their aroma. Turn off the heat.
- 2. Quarter squashes, then slice into 1" chunks. (Note- if they are slightly larger than recommended, remove some of the seeds, and try not to use squashes whose skins have "toughened", it will affect the overall texture.)Place in the pot with sauteed items.
- 3. Add the diced tomatoes, and sauce or puree. Add the basil, and the grated cheese, and about 1 1/2 tsp. of salt and 1/4 tsp of pepper (to start)
- 4. Stir gently to mix all ingredients. Simmer, covered, on a medium-low to medium heat for 30-25 minutes until the squash are tender when pierced with a fork. Check and stir frequently to insure it is not scorching or sticking to the bottom of the pan. Toward the end of the cooking time taste and adjust salt & pepper if desired.
- 5. NOTES-This makes a wonderful side dish to accompany most anything! When serving, if desired, top with a bit more grated cheese and garnish with fresh basil or parsley. I have also used it as a vegetarian main dish by serving over cooked, brown rice with a nice green/veggie salad. As I said before, if you have a lot of leftovers, it keeps well in the refrigerator for 3-5 days, and can also be frozen or canned with a water bath canning process. ** The leftovers, after being refrigerated, also make a refreshing cold summer soup by placing the ratatouille in a food processor and pulsing several times until it is pureed, but still slightly chunky!
SUMMER VEGETABLE RATATOUILLE
My favorite way to serve this ratatouille is with crepes. Very delicious. I also add a mixed green salad on the side, and some French bread with butter for a wonderful meal. It makes a large batch, but I found that it freezes really well for future use.
Provided by Rani
Categories Side Dish Vegetables Tomatoes
Yield 8
Number Of Ingredients 14
Steps:
- Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft.
- In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic.
- Saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sauteed add them to the large pot as was done in step 2.
- Season with salt and pepper. Add the bay leaf and thyme and cover the pot. Cook over medium heat for 15 to 20 minutes.
- Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally.
- Remove the bay leaf and adjust seasoning.
Nutrition Facts : Calories 190.6 calories, Carbohydrate 15.9 g, Fat 14.1 g, Fiber 5.9 g, Protein 3.2 g, SaturatedFat 2 g, Sodium 13.1 mg, Sugar 6.3 g
RATATOUILLE OF SUMMER SQUASH AND TOMATOES
We are getting a lot of squash and tomatoes from our CSA and our garden these days. I improvised this for a tasty, quick dinner that uses both. The butter is a bit of an indulgence, but it's essential if you want a thick, tomato base for the stew.
Provided by Chef Jean Louise
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Cook the pasta according to package directions.
- While the pasta is cooking, melt the butter in a large saute pan over medium heat and add the onion. It's important to keep the butter from browning. When the onion begins to turn translucent (after about 2-3 minutes), add the sugar and continue sauteeing the onion, stirring frequently, until it just begins to caramelize (about 5-7 minutes).
- Add the bell pepper, garlic and pine nuts and continue cooking over medium heat for another minute or so. Stir frequently to keep the garlic from browning.
- Add the squash and white wine, stirring to deglaze the pan and combine the ingredients.
- Mix the tomato paste and water until well-combined. After another minute or so, once the squash has begun to "wilt," add the tomatoes, oregano and tomato paste and water mixture, stirring to combine the ingredients and coat them with the tomato paste and water mixture. Season with salt and pepper to taste, cover and cook for an additional 5 minutes.
- Stir in the basil just before serving.
- Serve over the pasta with a generous topping of Parmesan cheese.
ROASTED SUMMER RATATOUILLE
Steps:
- Put an oven rack at the top of the oven and preheat the oven to 450 degrees F. Toss the patty pan squash, eggplant, 4 sprigs of thyme, 3 sprigs of marjoram, the fennel, onion, haricot vert and crookneck squash with the olive oil until coated. Season with salt and pepper. Spread the vegetables on a baking sheet and roast until tender and browned, about 15 minutes. Discard the sprigs of thyme and marjoram.
- Transfer the roasted vegetables to a large mixing bowl. Add the thyme and marjoram leaves, the parsley and the Garlic-Chili-Tomato Butter and mix well. Taste, and season with lemon juice, salt and pepper. Serve warm or at room temperature.
- Place a large skillet over medium heat. Add the bacon and cook until it is crisp and the fat is rendered.
- Once the bacon has rendered all the fat, add the onion, season with salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes. (If the pan seems dry while you are cooking the onion, add some of the olive oil.) Add the garlic and cook, stirring for 2 minutes. Add the tomato paste and the crushed red pepper flakes stir to toast for just 15 seconds. Stir in the diced tomatoes, and cook, stirring occasionally, until the excess liquid has almost completely cooked away.
- Put the mixture in a blender and puree until smooth. Transfer the mixture to a bowl and cool to room temperature. Use a wooden spoon to work the butter into the tomato mixture until combined. If you are not using the butter right away, cover it and chill it until you do. Makes 3/4 cup.
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