Southern Italian Ratatouille

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Rated 4 stars out of 5
  • Rate This Recipe
  • Read 17 Reviews
Total Time:
55 min
Prep
40 min
Cook
15 min
Yield:
4 servings
Level:
Easy
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Ingredients

  • 5 tablespoons extra-virgin olive oil
  • 1 1/2 cups thinly sliced fresh wild or domestic mushrooms
  • Gray salt
  • Freshly ground black pepper
  • 1 onion, diced
  • 1 tablespoon plus 1 teaspoon minced garlic
  • 1/2 pound yellow squash, cut into 1/4-inch dice, about 1 1/2 cups
  • 1/4 cup diced red bell pepper, cut into 1/4-inch dice
  • 3 tablespoons finely chopped fresh thyme leaves
  • 1/2 pound zucchini, cut into 1/4-inch dice, about 1 1/2 cups
  • 1/2 cup thinly sliced leek, white part only
  • 3/4 cup peeled, seeded, and chopped vine-ripened tomatoes, about 1/2 pounds
  • 1 cup loosely packed baby spinach, sliced
  • 2 tablespoons coarsely chopped fresh basil leaves
  • 1/4 cup freshly grated Parmesan

Directions

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until hot. Add the mushrooms and cook, without moving them, until brown on 1 side, about 1 minute. Continue to saute for another 1 to 2 minutes. Season mushrooms with salt and pepper and pour onto cookie sheet to cool. Set used pan aside.

In a separate, clean skillet, heat 1 tablespoon oil over medium heat. Add minced garlic. Cook until golden brown, about 1 to 2 minutes. Add onion and cook until softened, about 5 minutes. In the pan where the mushrooms were, add 2 tablespoons olive oil over medium heat. Add yellow squash. Cook until browned, about 1 to 2 minutes and drain onto same cookie sheet with mushrooms.

Place peppers in hot pan where squash was cooking, sprinkle with 2 tablespoons of thyme. When heated thoroughly, add peppers to waiting mushrooms and yellow squash. Add zucchini to the same pan, add remaining thyme, cook until browned, about 2 minutes. Pull both pans (onions and zucchini) off the heat, and add to cookie sheet with other vegetables.

In the former zucchini/mushroom pan, cook leeks to soften, about 2 minutes. In the other, bring the tomatoes to a simmer. Season the leeks with salt and pepper, to taste, and add spinach. When spinach is wilted, add cooked leeks to cooling vegetables on cookie sheet. Add basil to the tomatoes, then add tomatoes to cookie sheet. Stir gently, and top with Parmesan and serve.

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Newest Ratings and Reviews

Read all 17 reviews

  • on April 14, 2010

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    Very tasty, however the prep took too long with too many pans. Could've been done much simpler. One pan and one casserole dish would suffice.

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  • on July 18, 2009

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    So far, I have roasted the soaked (in H20 & salt, for 1/2 hr (unskinned eggplant (350 for however long it takes, about 30 min, for the eggplant to brown, don't want it to completely cook through, same as all other vegies.

    The sliced portebello mushrooms have been sauteed in EVOO and butter, as well as the sliced onions (adding thyme; have decided to spread the thyme out among the mushrooms, squash, and tomatoes I've seasoned each vegi with ground pepper. The eggplant, squash, and mushrooms (as well as all further vegies have a light sprinkling of salt.

    The peppers are sizzling in the pan. (No salt or pepper.

    So far, all the vegies are draining on a roasting pan, one with grooves to provide a pool of juices. I plan to sprinkle these combined juices over the cheese.

    Have to remember not to oversalt.

    I'm going to post more, as I go along, but I wanted to say that I've been making ratatoullie for over 30 years, and have always wanted to make the ultimate. Both roasted and sauteed individually. I think this will be great for a make-ahead side dish.

    people found this review Helpful.
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  • on February 25, 2009

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    This took forever to prep especially with 2 little boys running into the kitchen every 5 mins. We were not impressed.

    people found this review Helpful.
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