Ratatouille

11 Jul

Traditionally, ratatouille contains eggplant and peppers.  However, as a member of a CSA it behooves me to work with what I have on hand in order to avoid wasting anything.  Plus, what I love most about a good ratatouille is the fresh vegetable flavors that are extracted from gently sautéeing the ingredients in vegetable oil and garlic and then layering them together with herbs.  The fresher the vegetables, the better.  I urge you to experiment with your favorite vegetables and herbs and make a version that appeals to you.

Ratatouille is not a fast dish to make.  Each element needs to be sautéed separately before a group simmer to marry the flavors and bring everything together.  However, it can certainly be made ahead of time, and actually gets better after a day or two.  Ratatouille is equally good served hot or cold and has almost endless different applications.  I served this over some barley simply simmered in homemade chicken stock until tender-but-toothsome with a teaspoon or two of grated gouda, but it’s also delicious with some crusty bread and butter, tossed with some pasta, or mixed with some quinoa or couscous.

Ratatouille

3 tbs. olive oil

3 cloves heirloom garlic, minced

1/2 large sweet onion, sliced 1/8″ thick

1 bulb kohlrabi, peeled and sliced 1/8″ thick

1 medium zucchini, sliced 1/8″ thick

1/2 medium yellow squash, sliced 1/8″ thick

1/2 cup crimini mushrooms, sliced

2 medium tomatoes, sliced 1/8″ thick

1 whole canned tomato, crushed with hand

1/3 cup juice from canned tomatoes

2-3 tbs. fresh thyme

2-3 tbs. fresh parsley

Kosher salt and freshly cracked black pepper

Heat olive oil over medium-low heat in a 10″ cast iron pan.  Add garlic and cook until just fragrant, about 30 seconds.

Add onions to pan and season with kosher salt and freshly cracked black pepper.  Sauté 10-12 minutes, stirring frequently, until very lightly caramelized.

Add kohlrabi to pan and season with kosher salt and freshly cracked black pepper.  Sauté 8-10 minutes, stirring frequently, until tender.  Remove to same bowl as onions.

Add zucchini and yellow squash to pan and season with kosher salt and freshly cracked black pepper.  Sauté 8-10 minutes, stirring frequently, until tender.  Remove to same bowl as onions and kohlrabi.

Add mushrooms to pan and season with kosher salt and freshly cracked black pepper.  Sauté 6-8 minutes, stirring frequently, until tender.  Remove to same bowl as onions, kohlrabi, zucchini, and yellow squash.

Add tomato slices to pan and season with kosher salt and freshly cracked black pepper.  Sauté 4-6 minutes, stirring frequently, until some juices release.  Remove to same bowl as onions, kohlrabi, zucchini, yellow squash, and mushrooms.

Add half of tomato liquid to bottom of cast iron pan.  Using stainless steel tongs, carefully arrange half of  tomatoes, onions, kohlrabi, zucchini, yellow squash and mushrooms in a single layer.  Add part of the crushed tomato and half of herbs.  Repeat.

Cover cast iron skillet and reduce heat to low.  Simmer 15 minutes until flavors have married and all vegetables are tender.

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2 Responses to “Ratatouille”

Trackbacks/Pingbacks

  1. Geauga Family Farms CSA – Week Seven « Kelseyincleveland's Blog - July 30, 2011

    […] them in yet.  I’ll probably also make a cucumber and onion salad.  Zak really loved the ratatouille I made a few weeks back, so perhaps I’ll make a variation on that.  Zak just brought home […]

  2. Geauga Family Farms CSA – Week Eighteen « Kelseyincleveland's Blog - October 15, 2011

    […] bean chili used CSA onions and green peppers.  I used a lot of the other vegetables in an amazing ratatouille – however, I’ve posted the recipe I used before and didn’t make many variations […]

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