Make This Foolproof French Dish Tonight

embedPhoto: Courtesy of Stephanie Izard.
We love making ratatouille, a traditional French dish from Provence, because there's little you can do to truly mess it up. Throughout the summer and fall, we use farm-fresh vegetables as our base. The vinaigrette helps bring out the fresh flavors and adds an acidic pop to the dish. At the restaurant, we are currently serving ratatouille with fried chickpea fritters, which are great for sopping up the dish's delicious juices.
4 cups summer squash, cut into various shapes but similar sizes
1 1⁄2 cup red onion, medium dice
1 1⁄2 cup fennel, thin sliced
2 tbsp garlic chives, 1 inch batons
3⁄4 cup red bell peppers, medium diced
3⁄4 cup poblano pepper
1 tbsp mint, chiffonade
For the Vinaigrette
1⁄2 cup white balsamic vinegar
1⁄4 cup white wine
1 tsp harissa
1⁄2 tsp dark brown sugar
1. Whisk together all ingredients.
2. In a sauté pan over medium-high heat cook summer squash until just tender. Deglaze with a small splash of the vinaigrette. Remove squash from pan onto a sheet tray or in bowl.
3. Reheat pan and sauté fennel and onion. Deglaze with a splash of vinaigrette and removes from pan. Repeat the same process with the peppers.
4. Lastly, sauté garlic chives but do not deglaze with vinaigrette.
5. Once all ingredients are cooked, mix together and sprinkle with mint. Serve as a side, topping, or on its own for a delicious veggie kick!

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