Hearty summer vegetables, stewed in a tomato sauce with black olives and Herbes de Provence, ratatouille is a hallmark of the south of France.
I've eaten my share of ratatouille when growing up in Provence, and made it a few times the traditional way, sauteed in a pot. No complaints for that "taste of home". But it wasn't until I saw Bobby Flay grilling the veggies that, well, SHAZAM! I've never looked back, as this is so much more delicious. Another bonus is keeping most of the heat outdoors in the hot summers.
The vegetable medley is pure summer, typically including squashes and zucchinis, peppers, tomatoes, onions, and invariably eggplant.
Ingredients
1 medium eggplant
3 medium bell peppers, various colors
2 medium squash, zucchini, or 1 of each
2 medium onions or 1 large
2-3 roma tomatoes, or 1 x 15oz can diced tomatoes
1-2 Tbsp olive oil, as needed to coat the veggies
Herbes de Provence, for seasoning
Garlic powder, for seasoning
Salt and freshly ground pepper for seasoning
1 x 28oz can tomato sauce
1/2 cup kalamata olives
1 tsp Herbes de Provence
1 tsp garlic powder
Directions
Cut the zucchini, squash, onions (and tomatoes if using fresh romas) in half longways. Cut the sides off the peppers so you have the largest "sheets" of peppers. Cut the eggplant into 1 inch slices.
Drizzle enough olive oil so you can rub olive oil over all sides the vegetables, and then lay the vegetables on a rimmed baking sheet, flesh side up. (If they don't all fit on your baking sheet in one layer, you may need to prepare the vegetables in batches, layering them as you season them next.)
Season the vegetables lightly on ONE side (a flesh side) with kosher salt, ground black pepper, garlic powder, and Herbes de Provence.
Heat your grill to medium-high. Grill the vegetables until they are lightly charred, but slightly undercooked (because they will cook a little more in the stewing). Note the onions will take the longest as they are the most dense.
Heat a medium pot or Dutch oven with 1/2 Tbsp olive oil (If using canned diced tomatoes, instead of grilled romas, add those now). When the vegetables have cooled enough to handle, chop them on a cutting board and transfer to the pot.
Add the tomato sauce, the olives, and a teaspoon each of Herbes de Provence and garlic powder. Mix the ratatouille, cover, and heat to bubbling. Then simmer for 15 minutes.
Serving Suggestions
For good reason, it is common to serve ratatouille topped with a little shaved or shredded Parmesan.
Although I preferred mine hot, ratatouille is also served at room temperature or even cold like a salad.
For starch: A fresh, crusty or olive bread like Red Onion and Rosemary Focaccia is a terrific companion. Alternatively, a pasta such as fettuccine or stuffed tortellini or ravioli.
For protein: Provence-roasted meats are good pairings, but especially poulet rôti au vin (roasted chicken braised in white wine--recipe coming soon!). For a great shortcut that won't disappoint, grab a Costco rotisserie chicken!
Tags: #eggplant #french #olives #provencal #summer
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