I love squash of all varieties, but when zucchini and yellow squash come around….that means one of my favorite foods….ratatouille. You know, that French summer vegetable stew that is super simple to make, and is delicious with pasta or couscous or rice?
It’s quick. It’s easy. It uses up that over-abundance of squash your garden produced (or that you bought on sale at the farmer’s market). It’s something different. It’s delicious. It freezes beautifully.
Really there’s no losing with this recipe…unless you don’t enjoy veggie stews. In which case….why did you make it? Silly.
I’ve shared a grilled version of ratatouille before, but this is the more traditional stew version. It still isn’t Carolin’s grandmother’s version…but I don’t know if I want to attempt that and tarnish the memory.
I know. Insanely simple. Perfect for those nights, or afternoons, when you just aren’t feeling like doing much. And it’s delicious. And good for you.
So eat up.
The Easiest Ratatouille Ever
2 pounds unpeeled zucchini, sliced
2 pounds eggplant, cubed (peeled if you desire)
3 medium tomatoes, cored and cut up
1 large onion, chopped
1 medium green pepper, chopped
1 medium red or yellow pepper, chopped
4 cloves garlic, minced
2 tbsp fine herbs (I use oregano, basil, thyme, etc)
1 tbsp salt
2 cups of water
- Combine all the ingredients in a large pot. Cover and bring to a boil for 2 to 3 minutes.
- Stir once.
- Serve immediately with pasta or rice, crusty bread or couscous.