Fresh Vegetable Ratatouille Recipe: A hearty, fresh vegetable stew to nourish your body and warm your soul.
- ½ lb bacon cut into 1-inch pieces
- 1 pound fresh tomatoes, diced
- 1 cup yellow onion, diced
- 1 clove garlic, peeled and minced
- 1 large zucchini, scrubbed and cut into bite-sized pieces
- 1 large summer squash (such as yellow or sunburst), scrubbed and cut into bite-sized pieces
- 2 carrots, peeled and thinly sliced
- 1 (14 oz.) can of crushed tomatoes (or tomato sauce)
- 1½ tsp dried oregano
- ½ tsp Kosher salt
- ¼ tsp black pepper
- ½ to 1 cup shredded Asiago or Romano cheese, optional
- Brown the bacon until almost crisp, in a large skillet set over medium heat, stirring occasionally.
- Add the onions to the pan, and continue to cook until they are soft and the bacon is crisp. Add the garlic and sauté until fragrant (about one minute.)
- Stir the diced tomatoes, zucchini, summer squash, carrots, and seasonings into the skillet, and sauté for 3 to 5 minutes, or until they soften slightly and brighten in color. Pour the crushed tomatoes over the vegetables, stirring well to coat. Reduce the heat and simmer for 10 minutes.
- Serve in bowls with a sprinkle of freshly grated Asiago cheese and a thick slice of crusty bread.
NOTES: Leftover Ratatouille is wonderful when morphed into different meals. The simplest idea is to puree the leftovers and serve it as a pasta sauce. My personal favorite is to reheat the Ratatouille in a skillet, make wells in the center, crack eggs into the wells, sprinkle the eggs with salt and pepper, and cover the skillet to poach/steam the eggs.