Vegetable Stew Based On Ratatouille Food

CLASSIC RATATOUILLE

Steps:

• Prep your ingredients before you start - peel and cut the onions into wedges, then peel and finely slice the garlic. Trim the aubergines and courgettes, deseed the peppers and chop into 2.5cm chunks. Roughly chop the tomatoes. Pick the basil leaves and set aside, then finely slice the stalks.
• Heat 2 tablespoons of oil in a large casserole pan or saucepan over a medium heat, add the chopped aubergines, courgettes and peppers (you may need to do this in batches) and fry for around 5 minutes, or until golden and softened, but not cooked through. Spoon the cooked veg into a large bowl.
• To the pan, add the onion, garlic, basil stalks and thyme leaves with another drizzle of oil, if needed. Fry for 10 to 15 minutes, or until softened and golden.
• Return the cooked veg to the pan and stir in the fresh and tinned tomatoes, the balsamic and a good pinch of sea salt and black pepper.
• Mix well, breaking up the tomatoes with the back of a spoon. Cover the pan and simmer over a low heat for 30 to 35 minutes, or until reduced, sticky and sweet.
• Tear in the basil leaves, finely grate in the lemon zest and adjust the seasoning, if needed. Serve with a hunk of bread or steamed rice.

THE BEST RATATOUILLE

Steps:

• Heat 1/4 cup olive oil in a medium saucepan over medium heat until shimmering, about 1 minute. Add the bell peppers, onion and 1 teaspoon salt and cook, stirring often, until the onions are translucent and the bell peppers have softened slightly, about 10 minutes. Add the eggplant, the remaining 2 tablespoons olive oil and 1 teaspoon salt. Cook, stirring often, until the eggplant is very soft, about 8 minutes. Add the zucchini and continue to cook, stirring often, until beginning to soften, about 5 minutes. Add the garlic, tomato paste and red pepper flakes, if using. Cook, stirring often, until the zucchini has softened, about 5 minutes.
• Stir in the tomatoes, bring to a simmer and then reduce the heat to low and cover the pot. Simmer, stirring occasionally, until the ratatouille has reached a thick stew-like consistency, about 10 minutes. Stir in the parsley and basil with salt and pepper to taste. Spoon into a bowl and sprinkle with more fresh parsley and basil before serving.

SUMMER VEGETABLE RATATOUILLE

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.

ROASTED RATATOUILLE

Steps:

• Spread onion, garlic, eggplant, zucchini, tomatoes, fennel, mushrooms and sweet peppers in large lightly oiled roasting pan.
• Sprinkle with rosemary, thyme, salt and pepper.
• Stirring occasionally, roast vegetables in pre-heated 400*F oven for 45 minutes, or until tender and browned.
• Toss with basil, olive oil and vinegar.
• Taste and adjust seasonings if necessary.

RATATOUILLE STEW

Steps:

• In a large pot, heat the oil over medium-high heat. Add the garlic and onions and cook, stirring, until the vegetables soften, 3 to 5 minutes. Add the eggplant, yellow squash and zucchini, and season with salt and pepper. Cook, stirring frequently, 5 more minutes. Stir in the basil and cook 1 more minute. Stir in the tomatoes (with their juices) and chicken broth and bring to a boil. Reduce the heat and simmer 10 minutes to allow the flavors to develop. Remove from the heat and cool slightly. Garnish with chopped basil and serve with Garlic Crostini.
• Preheat the oven to 400 degrees F. Place the baguette slices on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper. Bake just until crispy and golden brown, about 5 minutes. Cool slightly, then each slice with the garlic clove.
• Per serving: Calories 361; Total Fat 11 grams; Saturated Fat 2 grams; Protein 13 grams; Total Carbohydrate 56 grams; Sugar: 9 grams; Fiber 8 grams; Cholesterol 0 milligrams; Sodium 924 milligrams

VEGETABLE STEW (BASED ON RATATOUILLE)

Steps:

• Preheat oven to 190c.
• Place all ingredients EXCEPT peas and parsley .in a large baking dish and stir well to combine.
• Bake for about 1 hour (or until the potatoes are tender) stirring once or twice during cooking.
• When the potatoes are tender, add in the peas and cook a further 5 minutes then remove from the oven and stir through the chopped parsley.

ROASTED RATATOUILLE

Steps:

• Position the oven racks so that they are evenly spaced. Preheat the oven to convection roast at 475°F. Line a large rimmed cookie sheet with foil and coat with nonstick spray.
• In a large mixing bowl, toss the eggplant, garlic, onions, zucchini, and bell pepper with the olive oil until the vegetables are coated with the oil. Sprinkle with salt and pepper. Spread the vegetables in an even layer on the prepared pan.
• Place the pan of vegetables on the rack beneath the meat (if you are cooking a meat dish at the same time) or in the center of the oven and roast for 15 to 20 minutes, until tender and aromatic. Put the vegetables in a serving dish and add the tomatoes, basil, and parsley. Serve hot or at room temperature.