Pan Roasted Ratatouille tastes like early summer
An easy 15 minute recipe -- the veggies do almost all the work
Use your freshest, best early summer veggies for this--get thee to a farmer’s market if you do not have a garden!
Slice one small Chinese eggplant and a zucchini that is about the same size into coins.
Cut a sweet Vidalia onion into bite size pieces,
Cut 8 button or cremini mushrooms into quarters
Cut 4 Campari tomatoes into quarters (or any small, sweet, fleshy tomato. Paste tomatoes should be fine)
Add cut veggies to a large lightly oiled grill pan or iron skillet. (I like a light flavored olive oil.) Toss everything to coat with oil. Spread things out so they are not too crowded. Put over campfire or under broiler on high heat, stirring about every 3 minutes. (I did mine in toaster oven). Meanwhile, prep the peppers, see instructions below.
Cook the zukes/eggplants&etc. until most things are lightly caramelized -- about 12 minutes -- pull it out before things burn.
Add minced garlic (dried/granulated is ok) and balsamic syrup, toss to coat everything, return to heat 1 min, stir, return to heat 1 min.
if things are too soupy, boil off some of the juices. The sauce should be a sticky glaze-like coating. Adding onion powder and granulated garlic can help to thicken it. Set the pan on a counter to cool for a moment.
Meanwhile, cut a sweet red bell pepper in half, remove seeds, lay down flat with skin side up on a seperate roasting pan. Roast until the skin blackens, then pull out and cover with a lid, let cool. After they are cool enough to handle, peel and chop into bite sized pieces. The blackened skin should practically fall off. add the chopped peppers to everything else.
Stir everything together, add shreds of fresh basil, (or thyme, rosemary, etc.)
Put in serving bowl, sprinkle with a little crumbly, salty cheese (a blend of parmesan and mozzarella is good)(optional: sprinkle with crushed red pepper flakes)
Serve.
(Optional, toss with cooked pasta, or put on toasted bread, or on a pizza, or on top of breaded fried eggplant slices.)
This makes about two servings—if serving more people, adjust quantities.
I’m on a low sodium diet, so I didn’t salt anything and just relied on the cheese, which was fine for me because all the fresh summer veggies were so flavorful and delicious and intense.. Tons of natural umami. If you like salt, feel free to add salt.
