The fresh vegetables of summer mingle marvelously in this simple meatless supper or side dish. While one vegetable cooks, I can chop the next one, saving time and fuss. I tend to avoid turning on my oven whenever possible in the summer. Ratatouille is a delicious way to taste the fresh flavors of summer and keep the kitchen cooler.
Eggplant is a traditional component, but this early in the summer season, squash and okra are more abundant. You can leave out the okra if you are not a fan, and possibly swap in eggplant. While I used paprika and cumin for a touch of Moroccan influence, you could opt instead for adding you favorite blend of Italian herbs, including fresh basil.
One-Pot Ratatouille with Summer Squash and Okra
- 2 summer squash
- 2 zucchini
- 12 to 16 ounces fresh or frozen okra, chopped
- 2 white onions, thinly sliced
- 8 to 10 cloves fresh garlic
- 4 medium vine-ripe tomatoes
- sea salt, to taste
- smoked paprika, to taste
- ground cumin, to taste (or about 1/4 teaspoon)
- Fresh basil leaves, optional
- 3 Tablespoons olive oil or avocado oil, divided
- In a large pot, heat 1 Tablespoon oil over medium heat. Stir in sliced onions and let them cook until tender, golden brown, and caramelized, stirring frequently, for about 12 minutes.
- Meanwhile, peel and mince garlic. Then chop squash and zucchini into quarter rounds.
- Transfer cooked onions from the pot to a large serving dish. Add 1 Tablespoon oil to the cooking pot, followed by okra and cook over medium-high heat for 7 to 10 minutes or until tender, stirring frequently. Transfer okra to the same serving dish with the onions. Rinse and scrape the pot to remove any sticky residue before heating the pot again. Add 1 Tablespoon oil and heat over medium heat. Add minced garlic; sauté for 1 minute before adding squash and zucchini pieces. Cook squash for 5 to 7 minutes, until tender, stirring occasionally.
- Meanwhile, while other vegetables cook, coarsely chop tomatoes. Add tomatoes to cooked squash mixture. Transfer cooked onions and okra back to the pot and bring to a gentle simmer. Season with paprika, cumin, and generous additions of sea salt to taste. Continue to simmer, uncovered, for 20 minutes or longer, stirring occasionally. Serve ratatouille warm, with bread, rice or pasta.
I’m sharing this at Allergy Free Thursday this week.