How to make Ratatouille | Garden to table
Hi guys, today I wanted to share one of our favorite meals to make in the summer...Ratatouille. It's the first dish I think of when we have tomatoes, eggplants and zucchinis in the garden. It's a French stew that is absolutely delicious! It's been a tradition of ours to make every summer. It's a meal my kiddos will actually eat. It's truly a taste of summer!!
I haven't had time to write or add this to my blog yet so here are the ingredients:
Ratatouille
1 Pound of fresh tomatoes- diced
1 Med Onion -diced
3 cloves of garlic- diced
1 green pepper- diced
1 leek-sliced
1 med eggplant cubed or diced
1/4 cup of fennel (bulb)-diced
1 med zucchini cubed or diced
You'll also need olive oil, salt & pepper and fresh herbs.
Herbs needed:
2 tablespoons of chopped fresh tarragon
2 sprigs of thyme
1/4 cup of chopped basil
I hope you guys enjoy this recipe! We LOVE it!! Make sure to serve it with some delicious bread and salted butter...Mmm
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April
Learn. Garden. Cook. Repeat.
#ratatouille #onepotmeals #vegetarianmeals
Ciambotta or Italian Ratatouille
This is a favorite summertime dish. It uses garden favorites like zucchini, sweet peppers, onions and tomatoes.
Make enough for leftovers!
#italianratatouille #ciambotta #ciambotto
#zucchini #summervegetablerecipe #sweetpepperrecipe
Ingredients:
2 tablespoons olive oil
2 medium onions, chopped
2 cups sweet peppers, chopped
2-3 cloves garlic
2 medium zucchini, chopped
2 tablespoons tomato paste
16 ounces whole, peeled tomatoes with juice, crushed
3-4 potatoes, peeled and chopped
1 tablespoon dried basil
Salt and pepper to taste
For garnish: Fresh basil, grated parmesan cheese and olive oil
Directions:
In a large saute pan, heat 2 tablespoons of olive oil. Add the onion and peppers. Cook until the onions are translucent, about 3-4 minutes.
Add the zucchini and garlic. Cook for an additional minute. Add the tomato paste and juice. Season with salt and pepper and basil. Bring to a simmer and add the potatoes. Cover and simmer until the potatoes are fork tender.
Serve warm with fresh basil garnish and grated cheese and a drizzle of oil.
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Simple Ratatouille Recipe (plus the best ways to serve it!)
Brimming with fresh vegetables and loaded with flavor, you’re going to love this simple ratatouille recipe! Ratatouille is one of my favorite foods and is one of the best ways I know to use up a bounty of garden produce. This simple ratatouille recipe will revolutionize how you think about the dish. Instead of cooking the vegetables separately then combining them, everything gets loaded onto one baking sheet and is thrown in the oven. The result is a luscious dish that's perfect with meat or fish, on pasta, or over grits (see link below). One of my favorite ways to serve it is over garlic-rubbed toasted bread with creamy cottage cheese. Thank you to Hood Cottage Cheese for partnering with me on this video!
Get the ratatouille recipe:
Watch the creamy grits video:
Equipment and tools I use in this recipe:
Sturdy baking sheet:
Pre-cut parchment sheets (an awesome timesaver!):
Silicone spatula:
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Easy Ratatouille Recipe, Recipe for Ratatouille, Simple Ratatouille Recipe
for the website, and for the Happier Holidays Cookbook!
Ratatouille takes advantage of the best of fresh summer vegetables, and in this version it's a snap to have a French classic - simply!
Ratatouille is an absolute classic - and for good reason! The freshest summer vegetables are usually simmered together with basil for a delectable French country treat.The first time I made this I literally picked everything out of my mother's garden and had this within an hour. Now I hit the farmer's market for my veggies, and I've since adapted my recipe to take advantage of the oven by roasting the vegetables. Eggplant, zucchini, tomatoes go on a baking sheet with olive oil. The result is a more flavorful, fresher tasting finished dish. Serve this with simple pasta for a quick, fresh, vegetarian main dish.
ratatouille
Walter: Now yesterday, folks, I showed a chicken that's just a little bit spicy and good for a picnic, and Jan today has something that would be ideal with that chicken.
Jan: Oh it would because this stuff is delicious, fresh, hot, roasted out of the oven, and it's also great room temperature.
Walter: We love it room temperature. And you do it differently from what I've ever done it.
Jan: I do it a little bit differently. This is a classic ratatouille with a twist.
Walter: Okay.
Jan: I call it my ratatouille five by five, and that 's one of my easy ways to remember how we like it best.
Walter: Okay.
Jan: I start with some eggplant, and I cube it up not too tiny, but a little.
Walter: Right and salted it.
Jan: Sprinkle a little salt, and then right into the strainer and the sieve.
Walter: What happens when you do that is you get rid of all this ugly stuff that's in the eggplant, which includes the bitter taste.
Jan: That's right. That's what makes it bitter, and that's what gives it that . . . if you've got a little tinny eggplant, you don't have to do that, but this was a little bit bigger.
Walter: Okay.
Jan: All right. So next what I'm going to do, and I've got a preheated 425 degree oven back here.
Walter: Right.
Jan: Little bit of tomato. I first discovered this, I literally the first time I made it, I picked the vegetables fresh out of my mother's garden and walked it in the door and I had ratatouille within about 40 minutes.
Walter: Yeah.
Jan: So little bit of red onion. I think I had a whole one, but it wasn't a very big one. So this is where we're going to start with our first vegetables. We're holding out two more.
Walter: Okay.
Jan: A little bit of olive oil, and that's a classic signature of this dish.
Walter: Right.
Jan: So I'm using a good bit, but that olive oil, once the vegetables have roasted -- oh, I'm giving you something oily -- it is absolutely delicious. So that's what your crusty bread is going to be for.
Walter: Okay.
Jan: A little sprinkle of salt. Okay. Normally what I would do at this point is roast this for 10 minutes and then add the other vegetables, but we're going to fake it a little bit.
Walter: Right.
Jan: So zucchini, one small zucchini. Now we're still trying to use them up.
Walter: Yeah.
Jan: And a yellow pepper. You can use any pepper you like. If you've got green use it. Red, orange, whatever pepper. And garlic, and look at the amount of garlic.
Walter: That's translated as a lot.
Jan: That's right. My daughter chose how much garlic we're using. She loves it.
Walter: All right.
Jan: She did the chopping, so we're going to let her have it.
Walter: All right.
Jan: All right. So this roasts, usually when I start it, 10 minutes at first, another 15. All done. All right.
Walter: Okay.
Jan: So when it comes out, we have this.
Walter: Okay.
Jan: And it's almost finished at this point. What I'm going to do is plate it up a little bit, and then the last two things we're going to do, a little bit of fresh parsley and a little bit of fresh basil.
Walter: And you're ready to go.
Jan: And you are ready to go.
Walter: That is fabulous. Now, Jan, we're going to have to tell them how to get the recipe.
Jan: Okay. You go right ahead.
Walter: Write to Chef's Recipe, 6450 Papermill Drive, Knoxville, Tennessee 37919, sending a self-addressed, stamped envelope, or go to the website at Local8Now.com and you'll find out how to make this absolutely fantastic ratatouille. I know, I've already tasted it.
Jan: It is good.
Walter: It's good.
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GARDEN FRESH RATATOUILLE RECIPE
YourProduceGuy shows you how to make Garden Fresh Ratatouille.
Ingredients-from the garden if you can get them!
• 1/3 cup plus 1/2 cup extra-virgin olive oil, divided
• 1 pound small Italian eggplants, cut into 1-inch cubes
• Kosher salt and freshly ground black pepper
• 1 pound zucchini, cut crosswise into 1-inch sections
• 3 anchovy fillets, finely minced (or anchovy paste to equal the 3 fillets)
• 2 onions, finely chopped
• I large bell pepper coarsely chopped
• 3 garlic cloves, grated
• 1/4 cup chopped fresh flat-leaf parsley
• Leaves from 1/2 bunch fresh basil, coarsely chopped
• Leaves from 4 fresh thyme sprigs
• 2 pints cherry tomatoes
• 1 dried chile (or crushed red pepper flakes to taste)
• Splash balsamic vinegar
Directions
Line a large platter with paper towels. Heat 1/3 cup olive oil in a medium saucepan over medium heat. Add the eggplant, season generously with salt and pepper, and let that cook down for 10 to 12 minutes, until the eggplant is soft and wilted. Remove the eggplant from the pan and onto a platter to drain. Next stop, zucchini: cook it the same way in 1/4 cup oil, then add it to the platter with the eggplant.
Add another 1/4 cup olive oil to the pan, then the anchovies, onions, bell pepper, garlic and herbs. Cook for 5 to 7 minutes, until the onions and peppers get nice and caramelized. Add the tomatoes and cook that down for 10 to 12 minutes, until pulpy. Return the eggplant and zucchini to the pan, crack open the chile, and add that too. Season with salt and pepper and let the ratatouille cook slowly for about 20 minutes, until the mixture is soft, mushy and juicy; you want all the flavors to come together. Stir in the vinegar and let cool to room temperature. Enjoy.
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