Ratatouille Stew

Ratatouille Stew

My “recipe” for Ratatouille. It’s a vegetable stew so be flexible,
creative, seasonal, and sustainable:


• 2 1/2 lb tomatoes (4 large) cut into 1″ chunks
• 8 large garlic cloves, thickly sliced
• 1 cup chopped fresh flat-leaf parsley and/or fresh basil leaves
torn in half
• 1/2 cup extra-virgin olive oil
• 1-2 teaspoons salt
• 2 large onions (1 1/2 lb total), quartered lengthwise and sliced
• 2 assorted bell peppers (green, red, and/or yellow – cut into
1-inch pieces
• 4 medium zucchini (2+ lb), quartered lengthwise and cut crosswise
into 3/4-inch-thick pieces (or as much room as you have left in the
pot after the above ingredients
• black pepper and any other herbs (herbs de provence, oregano,
etc.) to taste but use sparingly – the vegetables should shine here
• sometimes I but some italian or french olives in to add flavor –
1/4 cup, pitted (make sure they are ALL pitted)


Prep the above ingredients and put a large, heavy pot (Le Creuset
Dutch Oven or big soup pot) on the stove.

Start with a med flame and when the pot has heated throw in the oil
and the onions.

Cook for 2-3 minutes once they’re making noise then throw in the
peppers and garlic.

After 5 minutes throw everything else in – and “christen” with any
wine that’s lef in your glass after above steps.

For about 30 minutes, simmer, partially covered, stirring
occasionally, until tomatoes break down, zucchini and peppers showing
translucency (sauce develops and is slightly thickened)

Reduce heat to minimum and let simmer for 15+ more minutes and enjoy
warm with crusty breads, cheeses, meats, etc.

Improves in fridge over the next few days. Whatever is left after a
few days can be blended and frozen as a mixed vegetable potage for
some other night.

Recipe Provided by Glenn