My late mother in law, Louise, was a great cook. Many years ago she made a cookbook just for the girls and boys in the family. Every Christmas we would get an insert. She called this cookbook: Recipes, Begged, Borrowed, & Stolen. The Ratatouille is from her cookbook and it is prepared skillet style.
This is one of those dishes that you can prepare year round. But, in the summer vegetables are so beautiful and delicious that it is probably the best time of the year to make it. Those bright colors shine in this recipe.
Some people consider it a stew. Olive oil, garlic and herbs add so much flavor to the Ratatouille.
Following is the recipe. Hope you like it.
RATATOUILLE
1eggplant, peeled and cut into cubes. (I did not peel mine)
3 medium squash – zucchini, sliced
2 large onions – chopped
1 clove garlic – minced
1 large can tomatoes – or several fresh ones ( I used the fresh ones)
1 green pepper – chopped
1 small jar of pimiento, juice included
1/3 cup olive oil
1 1/2 tsp. salt
1/2 tsp. cumin
1/2 tsp. oregano
1/2 tsp. marjoram
1/2 tsp. dill seeds
In olive oil saute onions for a minute or so, and add rest of the vegetables and spices. Stir well and simmer vegetable mixture for as long as you wish, stirring occasionally.
It is good to cook it for a long time to get those veggies to soften, but do not let them stick.
You can eat the Ratatouille as a side dish, main dish, over pasta, over polenta like I did, as an appetizer with crackers. Add a dash of hot sauce for some kick. In other words, make this recipe your own.
You can double the recipe. Enjoy!!
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The gates are beginning to open…..Summer 2015 officially opens next week. Yikes….a new way of trying to figure out when to go here or there. Welcome to the Delaware Beaches!!
“The only real stumbling block is fear of failure. In cooking, you’ve got to have a what-the-hell-attitude.” julia child
Even though my recipes can, at any time, be begged, borrowed, or stolen….this recipe was given to me as a gift by my friend, Jody. It is totally delish and you can serve it by itself for any meatless day; with a salad for a complete veggie meal. Or, just let it sit by the side of beef, chicken or fish.
The main ingredient is a butternut squash. This fruit/vegetable is full of Vitamin C, A, & E. It is also a good source of manganese, magnesium and potassium.
Butternut squash can be roasted, toasted, pureed for soups, or mashed and used in casseroles, breads and muffins.
2 new sauces for this recipe, and they are easily found at Peppers on 176 Coastal Hwy. #1 in Lewes, Delaware. The Garlic Pepper Sauce made out of aged red peppers and garlic and the Peri Peri Pepper Sauce which is a blend of Moroccan flavors.
ROASTED BUTTERNUT SQUASH WITH CORN, RED ONIONS & CRANBERRIES
1 2 lb. butternut squash, peeled with a veggie peeler
1 large red onion, chopped into bite size pieces, not diced
4 Tbsps. Olive Oil
2 Tsps. Garlic Pepper Sauce (Mountain Man) Taste it and add more….I did.
2 Tsps. Peri Peri Pepper Sauce (Warrior’s Potion) Taste it and add more…I did.
1 Tsp. Sea or Pink Himalayan Salt
1.5 Cups Frozen Corn or steamer bag of “honey roasted corn”
1/8 Tsp. Cayenne Pepper
1/2 cup dried cranberries
3/4 cup chopped cilantro
Pre-heat the oven to 400 degrees.
Chop the peeled butternut squash into circular disc pieces then cut in cubes from the discs. Lightly toss the pieces in olive oil or in coconut oil and a bit of salt. The smaller the pieces are, the faster they will roast in the oven.
Put on a baking tray lined with parchment paper. Bake in batches for about 10 minutes. You want them tender but not mushy.
Heat the olive oil in a frying pan and saute onion. Add corn, hot sauces, salt, and cayenne to the onions and stir for a minute or so. Then add cranberries.
Add the roasted squash cubes to the mixture and stir for a few minutes to allow the flavors to blend. Then add the chopped cilantro.
This recipe has a very good combination of flavors….a little heat, the sweetness of cranberries, and cilantro. As usual, make it your own.
Comments Off on Ratatouille, Meatless Monday, Recipe, Vegetarian, Easy, Southern Delaware