How to make a successful summer ratatouille with seasonal vegetables: tips and easy recipe
Seasonal vegetables Mediterranean recipe Vegetarian dish Easy & tasty
The ratatouille spirit: an ode to summer and vegetables 🥗
Nothing says summer like the smell of gently simmering ratatouille. This simple yet hearty Provençal dish showcases sunny vegetables: zucchini, eggplant, peppers, tomatoes, onions, and garlic. It's the perfect time to cook them when they're fully ripe, bursting with flavor and solar energy!
Making a successful summer ratatouille is all about respecting the season and cooking each ingredient properly. Forget bland or soggy versions: here, you'll discover how to achieve a melting texture, a rich, and perfectly balanced flavor. A convivial, colorful, and vitamin-packed dish that's perfect for any occasion, from lunch on the terrace to dinner with the family.
To vary the pleasures, think about taking a look at our other recipes of the week : summer inspiration guaranteed!
Ideas for serving and accompanying your ratatouille 🔥
Ratatouille is a true chameleon in the kitchen. It's perfect on its own, but you can also combine it with plenty of other dishes to change the mood:
As a main course
Serve it hot or warm, simply drizzled with extra virgin olive oil and a little fresh basil. For a gourmet touch, add a poached egg or crumbled goat cheese just before serving.
As an accompaniment
Ratatouille enhances grilled vegetables and meats. Planning a barbecue? Take advantage of our summer selection from the barbecue & grill collection for inspiration.
Express version
On a slice of toast or bruschetta, it becomes a sunny aperitif spread. For a modern twist, try serving it cold, antipasto-style, with a dash of balsamic vinegar.
With cereals
Serve your ratatouille with a little quinoa, brown rice, or good country bread for a complete and balanced meal.
In lunchbox
It keeps very well in the fridge and can easily be slipped into a lunchbox, for a picnic or lunch at the office. In fact, you can use an air fryer to heat up your portion without drying it out!
Tips for a melting and colorful summer ratatouille 🥗
The choice of vegetables
Choose very fresh vegetables, ideally local and seasonal. Courgettes, eggplants, and tomatoes should be firm and fragrant. Old varieties often provide a more distinctive flavor.
The careful cut
Cut all vegetables into even pieces so they cook evenly. Eggplants like cubes, peppers like strips, and zucchini like thick slices.
Separate cooking
One of the secrets to an unforgettable ratatouille is to sauté each vegetable separately before assembling everything. Eggplant, pepper, zucchini, onion... each must be gently browned in olive oil to bring out its flavor and avoid the "stewed" effect.
Gentle simmering
Once everything is mixed, cover and simmer gently, then uncover to evaporate the water and concentrate the flavors. Patience is key!
Spices and herbs
Don't skimp on the thyme, bay leaf, garlic, and basil. A hint of Espelette pepper or a dash of fruity olive oil will enhance the flavor. For a more aromatic version, add a little rosemary or oregano.
The final touch
Let your ratatouille rest for several hours, or even overnight in a cool place: reheated, it will be even better the next day!
Easy Summer Ratatouille Recipe
Ingredients for four people
- Two beautiful zucchinis
- Two eggplants
- Three ripe tomatoes
- A red pepper and a yellow one
- A large onion
- Two cloves of garlic
- Thyme, bay leaf, fresh basil
- Olive oil, salt, pepper
Step-by-step preparation
- Wash and cut all vegetables into even pieces.
- Separately, fry the eggplant, then the zucchini, then the peppers, in a generous drizzle of olive oil, until golden brown. Set aside.
- In the same casserole dish, sweat the chopped onion and garlic. Add the peeled and diced tomatoes and let them stew for a few minutes.
- Then add all the roasted vegetables, herbs (thyme, bay leaf) and season. Simmer over low heat for about 40 minutes, stirring gently from time to time.
- At the end of cooking, remove the lid to evaporate any excess juices if necessary. Adjust the seasoning and sprinkle with fresh basil just before serving.
Tip: For an even smoother version, you can use a blender to blend some of the ratatouille and stir it in before serving. This gives an irresistibly creamy texture!
Budget, smart purchases and variations
Budget-wise, ratatouille is unbeatable: in season, vegetables are inexpensive, especially if you stock up at your local greengrocer or market. By choosing bulk and local supply chains, you can prepare a large, convivial dish for just a few euros per person.
If you want to save time in the kitchen, don't hesitate to explore appliances that make life easier, like an air fryer for roasting vegetables unattended or a blender for mixing part of the preparation.
For a change, add some black olives, chickpeas, or even leftover grilled meat. You can also twist the recipe into a "grilled ratatouille" version on the barbecue, which you can discover in our dedicated barbecue selection at Neary.
Finally, ratatouille is the queen of batch cooking: it freezes very well and reheats in a flash. Find other ideas by browsing our recipes of the week page .
FAQ: Everything you need to know about ratatouille
Can ratatouille be prepared in advance?
Yes, and it's even ideal! Ratatouille is even better reheated, as the flavors blend together. Prepare it the day before, keep it refrigerated, and reheat gently before serving.
How to prevent it from being too liquid?
Sauté each vegetable separately until it releases its water. Uncover the pot at the end of cooking to evaporate the juices. Seasonal vegetables are often less watery.
Should we remove the skin from tomatoes?
It's not mandatory, but if you want a very melting texture, peel the tomatoes (put them in boiling water for a few seconds then remove the skin).
Can it be frozen?
Yes, ratatouille freezes very well. Let it cool, then store it in airtight containers. It will keep for several weeks.
What vegetables can be added or replaced?
You can add fennel, carrots, new potatoes, or even replace some of the zucchini with sweet potato for an original version.
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