Crafting a Summer Ratatouille from Seasonal Vegetables

As summer arrives, our kitchens fill with the bounty of seasonal vegetables, which are cheap and available everywhere. One standout dish is ratatouille, a rustic French classic that embodies the essence of summer. When arranged in concentric circles, this dish not only tantalizes the taste buds but also provides a visual feast for the table. Using eggplant, zucchini, summer squash, onions, sweet peppers, and tomatoes, you can create a stunning centerpiece that showcases the peak of summer's bounty.

Ratatouille, fresh from the oven.

The Origins of Ratatouille

Ratatouille dates back to the 18th century in the Provence region of France. Originally a humble peasant dish, it utilized excess garden produce, combining a medley of flavors and textures. The traditional ratatouille features a simple sauté of vegetables like eggplant, zucchini, and bell peppers, but contemporary twists have embraced colorful presentations and modern cooking techniques.

Making a show-stopping ratatouille requires not only the freshest ingredients but also a dash of creativity. The concentric circle arrangement enhances the visual appeal and allows each vegetable to shine in its own right, creating a dish that is as delightful to the eyes as it is to the palate.

Selecting the Right Summer Vegetables

Ingredients for a brilliant Ratatouille

The selection of vegetables is crucial for crafting the perfect ratatouille. By choosing fresh, seasonal produce, each layer of flavors will harmonize beautifully. Here's what you need for your concentric masterpiece:

• Olive Oil: Lots of good olive oil to prepare the sauce and coat the baking dish.

  
  

• Eggplant: The star of the dish, eggplant, adds a creamy texture and a robust flavor when roasted. Asian eggplant is typically smaller and milder, making it perfect for this dish.

• 2 Small Zucchini: This green gem brings a touch of sweetness and a slight crunch.

• 2 Small Summer Squash: With its tender flesh and mild taste, summer squash complements the other vegetables well.

• 1 large, sweet Onion: Aromatic and sweet, onions form a flavorful base for the ratatouille sauce.

  
  

• 3 large cloves of garlic: Press or mince the garlic to make the perfect sauce.

• 4 Roma Tomatoes: Juicy and vibrant, tomatoes add acidity and moisture, tying the dish together.

  
  

• 2 Bell Peppers: A mixture of red, yellow, or orange peppers is striking and delicious.

  
  

• 28 oz. can of Diced or Crushed Tomatoes: This helps to provide a perfect sauce.

  
  

• Bunch Fresh Basil, or preserved Basil, chopped.

  
  

• Bunch of Fresh Parsley, chopped roughly, for garnish.

  
  

• Salt and Pepper, to taste.

  
  

Preparing Your Vegetables

Before diving into the assembly, a little preparation is necessary. Here's how to prep your veggies:

1. Wash and Slice: Rinse all your vegetables thoroughly. Slice the eggplant, zucchini, summer squash, and tomatoes into thin, even rounds. Aim for about a ¼-inch thickness to ensure they cook evenly.

   
   

2. Salt the Eggplant: To draw out bitterness, sprinkle salt on the eggplant slices and let them sit for about 30 minutes. Rinse and pat dry before cooking.

   
   

3. Chop the Peppers and Onions: Cut peppers and onions into a medium dice.

   
   

4. Sauté the Onions, Peppers, and Garlic: Heat olive oil in a skillet and sauté diced onions and bell peppers until translucent and fragrant. Add the garlic and sauté for a minute longer. This will serve as the base flavor for your ratatouille. Add the can of tomatoes and stir. Taste and salt and pepper the dish as necessary. Add the chopped basil and some chopped parsley (keep the rest for garnish).

   
   

5. Spread Some Sauce in Baking Pan: Oil a baking dish or skillet with olive oil, and spread half the sauce in the pan.

   
   

6. Arrange the vegetables: Arrange the eggplant, zucchini, summer squash, and tomato slices in concentric circles in the baking dish, alternating in a pattern.

   
   

7. Spread the Remaining Sauce: Spread the rest of the sauce over the vegetables. Salt and Pepper the dish.

   
   

8. Bake: Bake at 350 degrees F (180 C) for 20 minutes. Serve hot.

   
   

   

   Ratatouille, ready to serve.

Arranging Your Ratatouille

Pointers on arranging the vegetables. A concentric circle layout provides an elegant presentation. Here's how to create your masterpiece:

1. Prepare the Baking Dish: Choose a round or oval baking dish for the arrangement, or a cast-iron or other sauté pan. Grease it lightly with olive oil to prevent sticking.

   
   

2. Create the Base: Spread some of the sauce evenly across the bottom of the dish, providing a flavorful foundation for your vegetables.

   
   

3. Layer the Vegetables: Start layering your sliced vegetables around the edge of the dish. Start with eggplant, followed by zucchini, summer squash, and tomatoes. Alternate the colors and types of vegetables as you layer, creating a striking visual pattern. Alternatively, you can layer the vegetables flat, as seen in the photo on the right, below.

   
   
   

   

   
   
   

4. Seasoning: Drizzle olive oil over the top and season with salt, pepper, and a sprinkle of fresh herbs like parsley to enhance the flavors.

   
   

Storing Leftovers

If you have leftover ratatouille (which is rare!), store it in an airtight container in the refrigerator for up to three days. The flavors will meld beautifully, making it even tastier as a next-day meal. You can reheat it gently in the oven or enjoy it cold as a salad topping.