Ratatouille {Mom’s Kitchen}

I hope everyone had a fun 4th of July! We spent out holiday in Cleveland, Ohio with family and had a great time. Nothing beats the lake, a baseball game, grilling out and fireworks! I can’t believe we are already in July…where the heck does time go??

You may have noticed that my posts here have been less frequent! Life has gotten in the way, big time. I am sad that it’s been so crazy around here, especially because summer is my favorite time of year for food. I am a huge fan of salads, all things fruit and grilling—so as you can imagine the recipes for me are much more fun this time of year. But I have to just accept it for now and try and share recipes with you as much as I can. I am hoping in the next few weeks to be back and sharing recipes at least twice a week!

Ratatouille

Today’s recipe is another one of my Mom’s recipes. Ratatouille is a healthy side dish of cooked vegetables with some added herbs.  The flavors of the peppers, eggplant, zucchini, squash and diced tomatoes mix well together.  It is a great way to use those veggies in your garden or from your farmers market. It offers you a colorful side dish to bring to a friend’s house, accompany your grilled chicken or your main course at lunch.

Ratatouille

My Mom made this for me a few years back when I was visiting her in Tennessee and I fell in love with it. It just screams summer and is packed full of all of the colors of the rainbow!

ratatouille

Ratatouille {Mom's Kitchen}
 
Prep time
Cook time
Total time
 
A summery side dish of colorful, healthy vegetables.
Author:
Recipe type: Vegetarian, Side Dish
Serves: 8½ cups
Ingredients
  • 3 Tbsp olive oil
  • 2-3 cloves garlic, minced
  • 1 medium onion, chopped
  • 1 small eggplant, peeled, cut into chunks
  • 1 zucchini, cut into chunks
  • 1 small red, yellow and orange pepper, chopped
  • 1 can diced tomatoes
  • 1 Tbsp parsley
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp pepper
  • 1 tsp old bay
Instructions
  1. In a large mixing bowl add seasonings and vegetables and stir well.
  2. Heat olive oil in a large skillet and add vegetables. Stir fry for 15 minutes.
  3. Continue to simmer until vegetables are soft (about 30 minutes).
  4. Adjust seasoning to taste.
  5. Serve hot or cold.
Notes
This dish freezes very well.
I didn't peel my eggplant --it is a personal preference.

You can’t go wrong with that! Cheers to summer, farmers markets, fresh produce and lots of warm weather!

Julia

Comments

  1. Your mom and mine must have been related. I love this dish!
    Maureen | Orgasmic Chef recently posted..Shepherd’s PieMy Profile

  2. When I was living in Spain, my host mom taught me how to make “pisto”, the Spanish version of Ratatouille, served with a fried egg on top. Holy moses, SO GOOD! I love all these veggies cooked down together. Summer perfection.
    Stephie @ Eat Your Heart Out recently posted..Strawberry-Blueberry Baked OatmealMy Profile

    • Where did you go in Spain? I studied in Barcelona for a summer! And knowing how good their food is makes me think that version is probably EVEN better!

  3. Ratatouille with fresh summer veggies is the best! I love eating it with quinoa or couscous….that is, if I can resist eating it straight from the pot!
    Kelli @ The Corner Kitchen recently posted..Mixed Berry Overnight OatsMy Profile

    • What a great idea to eat it with quinoa or couscous! I am going to have to try that with the leftovers!

  4. I love ratatouille!! It’s my favorite way to use up a ton of vegetables. Yours looks so delicious!
    Aggie recently posted..Roasted Dill Potato WedgesMy Profile

  5. I love a good ratatouille. It is sooooo summer! I love it over some toasty garlic bread or over pasta or even all alone. So bright and good!

  6. Can’t beat summer vegetables! This is a great go-to summer dish. Your photographs are making me crave it!

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