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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Summer Ratatouille Recipe

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This recipe for Summer Ratatouille is from Tara's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Farmer's market fresh vegetables in season
Zucchini
Carrots
Eggplant
Corn (not sure if you can get good corn in Amsterdam)
Mushrooms (your choice, I like shiitake)
English peas or sugar snap peas
500 grams firm tofu
Tomatoes of all varieties in season (small orange, yellow and red cherry tomatoes create a wonderful flavor) cut cherry tomatoes in half other tomatoes rough chop
2 Tbsp tomato paste
Fresh herbs (rosemary, thyme, oregano and sage, Italian parsley)
2 -3 cloves of garlic
1 yellow or purple onion or one of each
Olive Oil a few tablespoons
Salt and pepper to taste
Ravioli, tortellini or any pasta of choice
Parmesan cheese
Directions:
Directions:
In a large sauce pan saute on medium heat, garlic, onions, herbs and salt and pepper. Cook until onions are soft (5-8 minutes)
Add mushrooms cook for a bit, eggplant cook for a bit, then carrots cook for a bit, zucchini, peas (and/or any other summer veggie you wish to add)
Saute for a bit add a little water if needed
Add all the tomatoes and tomato paste, cover and simmer until all tomatoes are mush and all vegetables should be at a minimum fork tender. Stir occasionally (this is probably 5-6 minutes

Cook pasta at this stage.

See separate recipe for sticky lemon tofu
Plate ratatouille over pasta and side with sticky lemon tofu
Number Of Servings:
Number Of Servings:
Many
Personal Notes:
Personal Notes:
I always think it's important to learn how to cook with the seasons. It allows for the most flavorful dishes made from farm fresh ingredients.

 

 

 

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