Ratatouille: a hearty vegetable stew for cold winter days

Winter Ratatouille
18
Feb

When the temperature drops and the days are short, nothing hits the spot quite like a warm and hearty stew.

And that’s exactly what this winter ratatouille delivers – a delicious combination of tender, roasted vegetables and a rich tomato sauce that’s sure to warm you up from the inside out.

The winter twist of the ratatouille

This version of the classic ratatouille features the winter-friendly vegetables of eggplants, zucchinis, peppers, and mushrooms, along with warming spices and a touch of red wine to add depth and flavor. So, grab your apron and let’s get started on this delicious winter stew!

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Winter Ratatouille Ingredients:

  • 2 large eggplants, chopped into 1-inch pieces
  • 2 zucchinis, sliced
  • 2 bell peppers (red, yellow, or green), sliced
  • 8 ounces mushrooms, sliced
  • 2 large onions, chopped
  • 4 cloves of garlic, minced
  • 2 tbsp. olive oil
  • 1 can of diced tomatoes
  • 1/2 cup red wine
  • 1 tsp. dried thyme
  • 1 tsp. dried basil
  • Salt and pepper, to taste
  • Fresh parsley, for garnish

Winter Ratatouille Instructions:

  1. Preheat your oven to 400°F.
  2. In a large bowl, mix together the chopped eggplants, sliced zucchinis, sliced bell peppers, and sliced mushrooms. Toss the vegetables with 1 tbsp. of the olive oil, salt, and pepper, until well coated.
  3. Spread the vegetables out in an even layer on a large baking sheet and roast in the oven for 25-30 minutes, or until tender and slightly browned.
  4. In a large saucepan, heat the remaining 1 tbsp. of olive oil over medium heat. Add the chopped onions and minced garlic and cook until the onions are soft and translucent.
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5. Stir in the canned tomatoes, red wine, dried thyme, and dried basil. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10-15 minutes, or until the sauce has thickened. Season with salt and pepper, to taste.

6. In a large baking dish, layer the roasted vegetables and the tomato sauce.

7. Bake the winter ratatouille in the oven for an additional 20-25 minutes, or until the vegetables are fully cooked and the sauce is bubbly.

8. Serve the winter ratatouille hot, garnished with fresh parsley.

And there you have it, folks – a warm and comforting stew that’s perfect for a cold February day. Whether you’re snuggled up on the couch or enjoying a night in with your family, this ratatouille is sure to hit the spot.

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So, why not make a big batch and have leftovers for lunch tomorrow? That way, you can enjoy this delicious stew all over again! And if anyone asks you what you’re having for lunch, just tell them you’re going to “ratatouille” the day away.

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Fun and delicious ratatouille side tips?

For all the non-veggie and fish fans out there, I have a cheesy solution for you. Put a slice of bread in the oven, wait for it to toast, sprinkle some cheese on top, and voila! You’ve got yourself a yummy sidekick for your ratatouille. It’s so good, even Remy the rat would approve.

But if you’re a fish lover, then you’re in for a treat! Sardines and ratatouille make an amazing duo. Just add a little bit of olive oil, a squeeze of lemon, and you’re good to go. Your taste buds will be doing a happy dance. Trust me, your meal will be swimmingly good!

The Winter Ratatouille last word?

And here’s another foodie joke for you: Why did the tomato turn red? Because it saw the ratatouille!

So, go ahead and give this winter ratatouille a try. Whether you’re a seasoned cook or a beginner in the kitchen, this delicious stew is easy to make and sure to become a winter staple in your home. Enjoy!