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Summary
This quick ratatouille is a one-pot meal featuring a medley of sautéed summer vegetables, infused with aromatic herbs and spices. The addition of stock and tomato sauce creates a flavorful base that reduces to a rich, concentrated sauce.
Featured Ingredient
Squash
Event
2024 State Fair
Instructions
Heat your biggest pan on high heat to ensure a good sear on your vegetables, then sauté vegetables until they start to soften. Add spices and give it a little toss. Add stock and tomato sauce and bring down to a simmer. Reduce until there’s almost no liquid left. Remove from heat, stir in butter and add salt if necessary. It’s even better warmed up for breakfast the next day.
- 2 T vegetable oil
- 1 lb summer squash, cubed
- 2 red bell peppers, diced
- 1 yellow onion, diced
- 1 medium eggplant, cubed
- 1 bay leaf
- 2 tsp oregano
- ½ tsp basil
- ¼ tsp thyme
- 2 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 2 C beef, chicken, or veggie stock
- 1 C tomato sauce or marinara
- 2 T butter