Summer Ratatouille Dip
A simple recipe adapted from a traditional French ratatouille to be made into a dip. This recipe can easily be changed to be a stew!
Servings 12
Ingredients
- 1 Yellow Onion
- 1 Yellow Squash Use 2 if small
- 1 Zucchini Use 2 if small
- 1 Eggplant Use half or whole depending on size
- 2 lbs Heirloom tomatoes
- 2 Bell Peppers Any color
- 4 Sprigs Fresh Rosemary Finely chopped
- 2-3 Bay Leaves
- 2 tbsp Herbs de Provence Or, the fresh equivalent
- 2 cloves Fresh garlic halved
- Salt to taste
- Pepper to taste
- 3 tbsp olive oil
Instructions
- First, wash all of your produce.
- Small dice the onions and bell peppers. Set aside separately.
- Remove rosemary from stems and finely chop. Set aside.
- Small dice the squash and eggplant. Keep separate from the other vegetables.
- Small dice the heirloom tomatoes and keep in their own bowl.
- Place your pot or dutch oven on the stove and turn on the heat to medium. Add enough olive oil to coat the veggies.
- Once oil is hot, add in the garlic, onions, bell peppers, and spices. Sweat the veggies for a few minutes until cooked a bit.
- Add 1/3 of the tomatoes and stir.
- Add squash and eggplant. Stir.
- At this point, you can turn down the heat slightly and put the lid on the pot. Don't go far away, as this version will cook quickly!
- Continue to stir pretty often. You want the vegetables to be cooked, but still have some texture to them (not mushy). You can add more spices at this point if you feel it needs it!
- When the mixture seems about done, add in the remaining diced tomatoes. Lightly stir and cook for a few minutes, but you want the tomatoes to keep their shape. Turn off the heat.
- Add salt and pepper to taste.
- Serve warm or chilled. With this version, I prefer it chilled! This can be made the day before!
Notes
If you would like to make this recipe into a stew, add half of the tomatoes at the beginning with the spices BEFORE the onions and peppers are added. Cook it down like into a sauce. Then, add your peppers and onion, followed by the squash. Then add the remaining tomatoes and eggplant. Cook like a stew on low heat until done.