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Vegetarians, rejoice! Ratatouille is a rustic vegetable dish so deep in flavor, you might forget it’s made of only veggies! And I’ve turned it into a luscious stew. This is the perfect side dish—delicious both hot or cold—or a delightful meal in itself. It tastes like a wonderful harvest in your mouth—with zero guilt! For more delicious main dishes perfect for your Rosh Hashanah menu, see our recipe roundup.
1/4 cup Gefen Extra-Virgin Olive Oil
1 large Vidalia (sweet) onion, coarsely chopped
1 green bell pepper, cut into medium dice
1 red bell pepper, cut into medium dice
6 cloves garlic, minced or pressed or 6 cubes Gefen Frozen Garlic
1 large eggplant, skin on, sliced into 1/2-inch disks and then quartered
1 large zucchini, skin on, cut into 1/4-inch disks and then quartered
1 medium yellow (summer) squash, skin on, cut into 1/4- inch disks and then quartered
1 (14.5-ounce) can diced tomatoes, drained
2 teaspoons Italian seasoning
1 and 1/2 teaspoons herbes de Provence (optional)
1 teaspoon kosher salt
1 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 cup vegetable broth or dry red wine (like Alfasi Cabernet Sauvignon)
1 tablespoon Tonnelli Worcestershire Sauce
1 (6-ounce) can of tomato paste
grated Parmesan cheese, for serving (optional)
Pour the oil into the Instant Pot and hit Sauté and adjust so it’s on the More or High setting. Heat about three minutes, then add the onion and bell peppers and sauté, stirring, for about three minutes, until they begin to soften. Add the garlic and sauté for another minute.
Add the other vegetables along with the Italian seasoning, herbes de Provence (if using), kosher salt, black pepper, dried thyme, vegetable broth or wine, and Worcestershire sauce.
Secure the lid, move the valve to the sealing position, and hit Keep Warm/Cancel, then hit Manual or Pressure Cook on High Pressure for two minutes.
Stir in in the tomato paste. Let stand for about 10 minutes before serving. Don’t worry if it looks a little soupy—it will thicken as it cools down and the vegetables continue to absorb the broth. Serve with grated Parmesan cheese, if desired.
THE STEP-BY-STEP INSTANT POT COOKBOOK. Copyright © 2020 by Jeffrey Eisner. Photographs by Aleksey Zozulya. Used with permission of Voracious, an imprint of Little, Brown and Company. New York, NY. All rights reserved.
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Can this be frozen?
yes
This turned out amazingly well. I ended up throwing together my own concoction of Italian seasoning, since I didn’t like the one I had. Once it was ready, this dish was perfectly balanced in flavors. I served it over some tri-color quinoa and with a bit of homemade vegan mozzarella. I love how easily this came together and how wholesome of a meal it is. This was a good way to use up lots of the veggies I had. I would definitely make this again!