My latest meal obsession. Ask anyone. Last week I offered to bring ratatouille to a party (yep.) and if that wasn’t weird enough, there was a bizarre miscommunication whether I meant the rat movie or the food. Awkward.
I’ve been buying super cheap zucchini, summer squash, onions, tomatoes, and garlic at the farmer’s market and ratatouill-izing the crap outta ‘em. They never see it coming! This recipe is so straightforward and tasty with fresh end-of-summer produce you almost want to forgive summer for ending. Almost. But not quite.
1. In a large pan, heat 1 Tablespoon olive oil over medium heat. Add the onions and garlic and cook until soft, about 5 minutes.
2. In a medium skillet, heat 1 1/2 Tablespoons oil and sauté the zucchini and squash in batches until browned, adding extra oil as necessary. As the batches are browned, add them to the onion/garlic pan.
3. Add the remaining ingredients except the basil to the vegetable-filled pan. Cover the pot and cook over medium heat 20-25 minutes, stirring occasionally.
4. Remove the bay leaf and adjust the seasoning as necessary. Sprinkle the chopped basil and cook an additional minute or two, until wilted. Serve to happy friends or save for a delicious cold lunch.