Ratatouille

Ratatouille is a combination of bell peppers, eggplant, zucchini, and tomato—produce that peaks at the end of summer. The result is a massive batch of vegetables that keeps well for days. Serve as a side for proteins like steak or chicken. The possibilities are endless along with a glass of wine from Glunz Family Winery.

Ingredients:

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  • 10 tablespoons olive oil, divided
  • 4 red bell peppers, seeded and chopped
  • 2 yellow onions, chopped
  • 2 heads garlic, cloves peeled
  • 2¼ teaspoons kosher salt, divided
  • 2 eggplants, chopped
  • 4 zucchini, chopped
  • ¼ cup loosely packed fresh oregano leaves
  • 2 tablespoons fresh thyme leaves
  • 4 pints cherry tomatoes, halved (quartered if large)
  • 2 teaspoons red wine vinegar

Instructions:

1. Heat 3 tablespoons oil in a large pot over medium-high. Add bell peppers, onions, garlic, and ½ teaspoon salt; cook, stirring often, until slightly softened, 6 to 8 minutes. Transfer to a large bowl.

2. Add 4 tablespoons oil to pot. When oil is shimmering, add eggplants and cook, stirring often, until slightly softened, about 5 minutes; transfer to bowl with bell peppers.

3. Add remaining 3 tablespoons oil to pot. Add zucchini and ½ teaspoon salt; cook, stirring often, until slightly softened, about 5 minutes.

4. Add bell pepper mixture, oregano, and thyme to pot; stir to combine. Cover, reduce heat to medium-low, and cook, stirring halfway through, until tender, 10 to 12 minutes.

5. Stir in tomatoes and ½ teaspoon salt; cook, covered, until tomatoes burst, 8 to 10 minutes. Uncover and stir in vinegar, black pepper, and remaining ¾ teaspoon salt.