Ratatouille a la Minute
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1yellow summer squash, about 1 pound, ends trimmed
- 1zucchini, about 1 pound, ends trimmed
- 2very ripe red tomatoes, about 1 pound, cored
- 2teaspoons olive oil
- ¾cup finely chopped onion
- 2teaspoons finely minced garlic
- 1teaspoon finely chopped jalapeno pepper, optional
- 4sprigs fresh thyme, broken into½-inch lengths
- 1bay leaf
- Salt to taste if desired
- Freshly ground pepper to taste
- 2tablespoons finely chopped fresh basil
Nutritional analysis per serving (4 servings)
75 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 12 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 3 grams protein; 605 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the yellow squash and zucchini crosswise into slices ¼ inch thick. There should be about 2 cups of each.
- Step 2
Cut the tomatoes into 1-inch cubes. There should be about 3 cups loosely packed.
- Step 3
Heat the oil in a heavy skillet, and add the zucchini and yellow squash. Cook, stirring and tossing so the pieces cook evenly, about 3 minutes. Add the onion, garlic and jalapeno pepper, and toss to blend.
- Step 4
Add the thyme, bay leaf, tomatoes, salt and pepper. Stir to blend, and cook, tossing and stirring, about 3 minutes. Add the basil and stir. Remove the bay leaf. Turn the mixture into a warm dish, and serve hot.
Private Notes
Comments
Consider adding eggplant (aubergine), as my friends in France do. Peel a small eggplant, slice, salt lightly on both sides, spread the slices on a plate with a paper towel underneath, and place a second plate atop, weighted with a can or two. Ten or fifteen minutes later, these slices are ready to sauté with the zucchini. You will need a bit more olive oil.
Because I like a thicker sauce, I add a tablespoon of tomato paste to the ratatouille toward the end.
As all recipes, this is a good starter suggestion. I, as someone else said, add an eggplant because I love eggplant and I had one. I did leave out the jalapeno because I didn't have one. It would be great, though. I might use shallot instead of onion next time, and perhaps a no-no, but dare I say canned tomatoes when the season isn't right.
An excellent what I call "excess of summer" dish. I added corn and served it over an orzo-type pasta. This recipe originally appeared in the 60-minute Gourmet column and then in Cuisine Rapide. It's just as good and simple as it was in the mid-1980s. Make it your own!
Used cherry tomatoes and Dr. Bronner's Liquid Aminos for seasoning -- delish so easy!