End of Summer Ratatouille is a delightful recipe that captures the essence of the season, bringing together a medley of vibrant vegetables with a burst of flavors. With a total cooking time of 1 hour and 17 minutes, this recipe offers a harmonious blend of ingredients, creating a savory dish that’s perfect for a weeknight dinner during the summer. So let’s embark on a culinary journey and unravel the secrets behind this mouthwatering creation!
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1/4 cup | Olive oil |
| 1 | Eggplant |
| 2 | Zucchini |
| 2 | Red bell pepper |
| 1 | Yellow bell pepper |
| 1 | Green bell pepper |
| 3 | Tomatoes |
| 1 bunch | Italian parsley |
| 1/4 | Red onion |
| 1 | Garlic |
| 4 | Kosher salt |
| 1 | Fresh ground black pepper |
| 2 tbsp | Olive oil |
| 1/2 cup | Fresh basil leaves |
| 11 oz | Parmesan cheese |
Nutritional Information (per serving):
- Calories: 157.1
- Fat: 10.7g
- Saturated Fat: 1.5g
- Cholesterol: 0mg
- Sodium: 890mg
- Carbohydrates: 15.2g
- Fiber: 5.4g
- Sugar: 6.7g
- Protein: 3.4g
Instructions:
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Begin by creating a flavorful mixture in a small bowl. Combine chopped parsley, red onion, garlic, 1 tablespoon of salt, 1 teaspoon of black pepper, and 2 tablespoons of olive oil. Set aside this aromatic blend.
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In a medium skillet, heat olive oil and sauté the eggplant and red onion until they become tender, stirring frequently to ensure even cooking.
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Transfer the sautéed eggplant and red onion, along with the infused oil, into a decorative baking dish of at least 9×13 inches or larger.
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Toss the remaining vegetables (zucchini, red bell pepper, yellow bell pepper, green bell pepper) with the parsley and garlic mixture. Gently fold this amalgamation into the eggplant mixture, creating a symphony of colors and flavors.
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Scatter the tomatoes on top of the vegetable medley, providing a burst of freshness to the dish. Cover the baking dish with foil.
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Bake the assembled ingredients at 350 degrees for 30 to 45 minutes, or until the vegetables achieve a delightful bubbly texture, releasing their savory essence.
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While the ratatouille is baking, prepare the delectable topping. Combine 1/2 cup of chopped fresh basil leaves with your choice of cheese: either an 11-ounce log of montrachet or chevre cheese, crumbled, or 1 cup of grated Parmesan cheese.
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Remove the foil covering the dish and generously top the ratatouille with the basil and cheese mixture. Return the dish to the oven for a scant 5 minutes, allowing the cheese to melt and the basil to infuse its aromatic essence.
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The End of Summer Ratatouille is now ready to be served! Present this culinary masterpiece promptly, savoring the delightful melding of flavors and textures.
In conclusion, this recipe not only offers a delicious and nutritious meal but also provides an opportunity to embrace the bountiful produce of the season. Whether you’re an experienced chef or a novice in the kitchen, the End of Summer Ratatouille promises a culinary adventure that celebrates the rich tapestry of flavors inherent in fresh, seasonal ingredients.
