L&B Zing! Ratatouille
This traditional dish originated in the Provence countryside, where farmers needed to make use of their harvest at the end of the season. The origin of the name “Ratatouille” itself even smacks of the intoxicating mix of aromatic herbs and vegetables — the French word “rata” loosely translates to “chunky,” and “touliller” indicates the action of mixing ingredients. Indeed, this vibrant and hearty stew tastes like a big pot of summer, but it’s comforting and cozy enough to eat year-round.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
L&B Zing! Ratatouille
Prep Time15 Minutes
Servings6
Cook Time50 Minutes
Ingredients
2 pounds ripe red tomatoes (about 6 medium tomatoes)
1 medium eggplant, diced into ½-inch pieces
3 tablespoons extra virgin olive oil, divided
¾ teaspoon fine sea salt, divided, plus more to taste
1 large red, orange, or yellow bell pepper, cut into ¾-inch pieces
1 medium zucchini, diced into ½-inch pieces
1 large yellow squash, diced into ½-inch pieces
1 medium yellow onion, rough chopped
4 cloves garlic, minced
¼ cup chopped, fresh basil, plus more for garnish
¼ teaspoon red pepper flakes
½ teaspoon L&B Zing! Salt-Free All-Purpose Seasoning
Freshly ground black pepper, to taste
Directions
- Place one oven rack in the middle of the oven and a second rack in the upper third of the oven. Heat the oven to 425 F. Line two rimmed sheet pans with parchment paper.
- Using a paring knife, core and quarter the tomatoes. In a food processor, pulse the tomatoes until broken into a frothy pulp, about 15 pulses. Set aside.
- On one sheet pan, toss the eggplant with 1 tablespoon of the olive oil until lightly coated. Spread the eggplant in a single layer and sprinkle with ¼ teaspoon of the salt. Set aside.
- On the second sheet pan, toss the bell peppers, zucchini and yellow squash with 1 tablespoon of olive oil and ¼ teaspoon salt. Spread the vegetables in a single layer.
- Place the sheet pan with eggplant pan on the middle rack and the sheet pan with the peppers and zucchini on the top rack. Roast for 15 minutes. Stir the vegetables, spread them evenly, and switch the pans between the oven racks. Roast until the vegetables are golden on the edges, 10 minutes for the eggplant and 15 to 20 minutes for the peppers and squash.
- Meanwhile, heat 1 tablespoon of the olive oil in a large Dutch oven over medium heat. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is tender and caramelized on the edges, 8 to 10 minutes.
- Add the garlic, stir, and cook until fragrant, about 2 minutes. Add the tomatoes, and using a wooden spoon, scrape up any browned bits stuck to the bottom of the pan. Reduce the heat to medium-low and simmer for 5 minutes.
- Once the eggplant is roasted, carefully transfer it to the simmering tomato sauce and stir to combine. Continue to simmer for 10 to 15 minutes, until the peppers and squash are roasted.
- Carefully transfer the pepper and squash to the tomato sauce and stir to combine. Simmer for 5 more minutes to allow the flavors to meld.
- Remove the pot from the heat. Stir in the fresh basil, red pepper flakes, and L&B Zing! Salt-Free All-Purpose Seasoning. Season with salt and black pepper.
- To serve, garnish with more chopped basil or black pepper. Store leftover ratatouille in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 2 months.
15 minutes
Prep Time
50 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Bushel Boy Beefsteak Tomatoes, 0.5 Pound
Huge Deal
$1.50 avg/ea was $2.00 avg/ea$2.99/lb
Eggplant, 1 Pound
$2.49 avg/ea$2.49/lb
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$11.99 was $12.99$0.71/oz
Morton Fine Sea Salt, 17.6 Ounce
$4.69$0.27/oz
Premium Red Bell Peppers, 0.5 Pound
$2.50 avg/ea$4.99/lb
Green Zucchini, 0.33 Pound
$0.99 avg/ea$2.99/lb
Yellow Zucchini, 0.33 Pound
$0.99 avg/ea$2.99/lb
Vidalia Yellow Sweet Onions, 1.25 Pound
Huge Deal
$1.99 avg/ea was $2.86 avg/ea$1.59/lb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
L&B Fresh Organic Basil, 0.75 Ounce
$3.79$5.05/oz
L&B Crushed Red Pepper Flakes, 1.5 Ounce
$6.19$4.13/oz
L&B Zing! Salt Free All Purpose Seasoning, 1.6 Ounce
$7.59$4.74/oz
L&B Cracked Black Pepper, 1.7 Ounce
$6.89$4.05/oz
Directions
- Place one oven rack in the middle of the oven and a second rack in the upper third of the oven. Heat the oven to 425 F. Line two rimmed sheet pans with parchment paper.
- Using a paring knife, core and quarter the tomatoes. In a food processor, pulse the tomatoes until broken into a frothy pulp, about 15 pulses. Set aside.
- On one sheet pan, toss the eggplant with 1 tablespoon of the olive oil until lightly coated. Spread the eggplant in a single layer and sprinkle with ¼ teaspoon of the salt. Set aside.
- On the second sheet pan, toss the bell peppers, zucchini and yellow squash with 1 tablespoon of olive oil and ¼ teaspoon salt. Spread the vegetables in a single layer.
- Place the sheet pan with eggplant pan on the middle rack and the sheet pan with the peppers and zucchini on the top rack. Roast for 15 minutes. Stir the vegetables, spread them evenly, and switch the pans between the oven racks. Roast until the vegetables are golden on the edges, 10 minutes for the eggplant and 15 to 20 minutes for the peppers and squash.
- Meanwhile, heat 1 tablespoon of the olive oil in a large Dutch oven over medium heat. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is tender and caramelized on the edges, 8 to 10 minutes.
- Add the garlic, stir, and cook until fragrant, about 2 minutes. Add the tomatoes, and using a wooden spoon, scrape up any browned bits stuck to the bottom of the pan. Reduce the heat to medium-low and simmer for 5 minutes.
- Once the eggplant is roasted, carefully transfer it to the simmering tomato sauce and stir to combine. Continue to simmer for 10 to 15 minutes, until the peppers and squash are roasted.
- Carefully transfer the pepper and squash to the tomato sauce and stir to combine. Simmer for 5 more minutes to allow the flavors to meld.
- Remove the pot from the heat. Stir in the fresh basil, red pepper flakes, and L&B Zing! Salt-Free All-Purpose Seasoning. Season with salt and black pepper.
- To serve, garnish with more chopped basil or black pepper. Store leftover ratatouille in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 2 months.