Local Harvest Ratatouille Recipe

Name: Local Harvest Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup olive oil; 1 head garlic, minced (harvested in early summer); 3 medium red onions, chopped (harvested in early summer); 2 shallots, minced (recently pulled); Sea salt and fresh ground pepper; 1 small green bell pepper, 1 small golden bell pepper, and 1 large red bell pepper (just picked); 3 cups of homemade roasted tomato sauce (see roasted tomato sauce recipe); 2 zucchinis (homegrown by mom), diced (about 8 cups); 4 slender Japanese eggplants, (from the farmers' market) (about 6 cups); Thyme and basil from the herb garden

Servings: persons

1/2 cup olive oil
1 head garlic, minced (harvested in early summer)
3 medium red onions, chopped (harvested in early summer)
2 shallots, minced (recently pulled)
Sea salt and fresh ground pepper
1 small green bell pepper, 1 small golden bell pepper, and 1 large red bell pepper (just picked)
3 cups of homemade roasted tomato sauce (see roasted tomato sauce recipe)
2 zucchinis (homegrown by mom), diced (about 8 cups)
4 slender Japanese eggplants, (from the farmers' market) (about 6 cups)
Thyme and basil from the herb garden

1
Place olive oil in a large sauce pan. Heat oil on medium high heat, add garlic, onions, and shallots. Stir and reduce heat to low. Do not let them brown. Season with salt and pepper cook for about 45 minutes or until the are soft and brown and all the flavors have melded together.
2
Roughly chop peppers (any combination of bell peppers will work). Place peppers in a blender and puree. You should have about 1 cup of pureed peppers; if you need more, add a few jarred roasted red peppers and puree them as well. Add peppers puree to onions. Stir often (about 45 more minutes) and let cook down.
3
Add the homemade tomato sauce and more salt and pepper to taste. Bring to a boil and then simmer while you do the next steps. Stir often. (OK, at this point, it smells wonderful and would make a great pasta sauce!)
4
Preheat oven to 450 degrees. (Keep stirring the tomato/pepper mixture). Toss the chopped veggies in olive oil and salt and pepper. Place in a large baking dish and roast for about 45 minutes. Stir about three times during cooking.
5
Remove veggies from oven and set aside. Stir herbs into tomato/pepper base.
6
Carefully stir in veggies. Enjoy!

658

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup olive oil, 1 head garlic, minced (harvested in early summer), 3 medium red onions, chopped (harvested in early summer), 2 shallots, minced (recently pulled), and more.

Yes, Local Harvest Ratatouille falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Local Harvest Ratatouille

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