In summer, various types of veggies are often available at bargain prices at farmers’ markets and regular supermarkets. A good harvest and abundant supply usually benefits the customers – and this typically applies to zucchini, eggplant, and tomatoes in July and August. If you have some of these veggies sitting in your fridge, you should definitely check out this Easy Ratatouille with Soft Wheat. It’s a quick-to-make dinner and absolutely delicious!
Ratatouille is a favorite lunch and/or dinner option for us in the summer. It is incredibly easy to prepare, and the veggie stew really tastes fantastic! Whether served with some soft wheat (sun wheat), rice, pasta, or other sides – this French summer dish is a great way to get plenty of veggies and flavors into your diet.
Many people probably connect »ratatouille« with the animated Disney movie of the same name. Ratatouille plays a significant role in the movie. The dish looks more elaborate in the motion picture with its neatly layered veggie slices, but ratatouille can be prepared in various ways. This version here is most likely one of the simplest – uncomplicated and rather rustic.
Ultimately, it doesn’t matter whether you spend time chopping everything neatly and layering it in a baking dish or simply cutting the veggies into cubes and cooking them in a pot or frying pan. While the layered version might look more visually appealing, there is no real difference in taste once it’s on the plate. At least in my opinion. Some others may think differently…
Anyway. You can serve ratatouille just as it is with some bread. But you can also add a bit more as a side: soft wheat (sun wheat), rice, pasta, polenta, or mashed potatoes – all of them are great sidekicks for a simple ratatouille. If you prefer some meat or chicken on the side – also fine. Works the other way round as well… then ratatouille is simply accompanying a meaty dish, for example.
We’ve also prepared the classic version and published the recipe here on the blog. It takes more time to layer the veggies, but it also looks really beautiful when you put a little more effort into the preparation. So in case you want to try our cookbook-style Classic Ratatouille – go for it! We like it a lot too… but for us it’s a weekend task and less practical for a weeknight dinner.
Similar in appearance and level of effort to the classic version, but an entirely different concept: our Simple Ratatouille Tart. For this recipe, the veggies are arranged on top of a delicious sour cream and cheese filling. It’s a fantastic combination. You can serve this tart as a starter or a main course – and it also tastes great reheated for lunch the next day. So good!
INGREDIENTS / INGREDIENTS
(4 servings)
some olive oil for frying
1 medium eggplant, diced
2 red onions, sliced
2-3 garlic cloves, finely chopped
2 medium zucchini, diced
2 bell peppers (red or yellow), chopped
3 large tomatoes, chopped
1 tsp. veggie stock powder*
5-6 large sage leaves
2-3 sprigs of thyme, leaves only
1 sprig of rosemary
salt, pepper
9 oz. (250g) soft wheat* as a side (or cooked rice)
(4 people)
some olive oil for frying
1 medium eggplant, diced
2 red onions, cut into wedges
2-3 cloves of garlic, finely chopped
2 medium zucchini, diced
2 peppers, cut into pieces
3 large tomatoes, cut into pieces
1 tsp vegetable broth powder*
5-6 sage leaves
2-3 sprigs of thyme, leaves only
1 sprig of rosemary
Salt, pepper
250g sun wheat* as a side dish (alternatively cooked rice)
DIRECTIONS / PREPARATION
1. Start with the veggies – wash and dry the eggplant and cut it into bite-size pieces. Peel the onions and garlic and cut the onion into wedges and chop the garlic finely. Wash and dry the zucchini, bell peppers, and tomatoes. Cut everything into bite-sized pieces.
2. Heat up a large Dutch oven* with some olive oil. Add the diced eggplant, season with a little salt, and sauté for a few minutes until the pieces have softened and taken on some color. Push the eggplant to the sides of the pot and add a little more oil. Add the onion wedges and sauté them for some time until they have softened and taken on some color. Next, add the garlic, zucchini, and bell peppers, mix well, and cook for a few minutes, stirring frequently so that nothing burns.
3. While the veggies are sizzling in the pot, you can cook the soft wheat according to the package instructions in salted water – the one we used had to cook for 10 minutes.
4. As soon as the zucchini and bell peppers have softened a little, add the diced tomatoes and mix in. Add the veggie stock powder, sage leaves, thyme leaves, and the rosemary sprig to the pot. Let everything cook over slightly reduced heat for about 6-8 minutesstirring frequently so nothing burns. The tomatoes should be soft and should have lost some of their liquid. Season with more salt and pepper for your liking.
5. Remove the rosemary sprig before serving, the sage leaves can remain in the veggies. Serve the Ratatouille in bowls with the cooked soft wheat (or cooked rice). We love to add quark or sour cream with herbs along with the veggies.
1. First prepare the vegetables – wash the eggplant, dry it and cut it into bite-sized pieces. Peel the onions and garlic and cut into spades or chop finely. Wash the zucchini, peppers and tomatoes, dry them and then dice them or cut them into bite-sized pieces.
2. Heat a large (cast iron) pot* with a little olive oil. Add the diced eggplant, season with a little salt and fry for a few minutes until the eggplant pieces have softened and taken on color. Push the fried eggplant to the edge of the pot and add a little more oil, then add the onion wedges and let them sweat for a while until they are softer and have some color. Next, add the garlic, zucchini and peppers, mix everything well and let it fry for a few minutes, stirring occasionally so that nothing burns.
3. While the vegetables are sizzling in the pot, you can also prepare the sun wheat according to the package instructions – For us it had to simmer for 10 minutes.
4. When the zucchini and peppers are a little softer, add the diced tomatoes and mix in. Add the vegetable stock powder, sage leaves, thyme leaves and rosemary sprig to the pot. Let everything simmer for 6-8 minutes at a slightly reduced heatstirring frequently so that nothing burns. The tomatoes should have lost some of their liquid and be nice and soft. Season the vegetables with salt and pepper as desired.
5. Remove the rosemary sprig before serving – the sage leaves can remain in the vegetables. Serve in bowls with the sun wheat (or rice). Some herb curd goes well with this.
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Here is a version of the recipe you can print easily.
Description
Simple and easy – this Ratatouille with Soft Wheat is healthy and delicious. The perfect dish for summer if salad has been on the menu too often already…
some olive oil for frying
1 medium eggplant, diced
2 red onions, sliced
2–3 garlic cloves, finely chopped
2 medium zucchini, diced
2 bell peppers (red or yellow), chopped
3 large tomatoes, chopped
1 tsp. veggie stock powder*
5–6 large sage leaves
2–3 sprigs of thyme, leaves only
1 sprig of rosemary
salt, pepper
9 oz. (250g) soft wheat* as a side (or cooked rice)
1. Start with the veggies – wash and dry the eggplant and cut it into bite-size pieces. Peel the onions and garlic and cut the onion into wedges and chop the garlic finely. Wash and dry the zucchini, bell peppers, and tomatoes. Cut everything into bite-sized pieces.
2. Heat up a large Dutch oven* with some olive oil. Add the diced eggplant, season with a little salt, and sauté for a few minutes until the pieces have softened and taken on some color. Push the eggplant to the sides of the pot and add a little more oil. Add the onion wedges and sauté them for some time until they have softened and taken on some color. Next, add the garlic, zucchini, and bell peppers, mix well, and cook for a few minutes, stirring frequently so that nothing burns.
3. While the veggies are sizzling in the pot, you can cook the soft wheat according to the package instructions in salted water – the one we used had to cook for 10 minutes.
4. As soon as the zucchini and bell peppers have softened a little, add the diced tomatoes and mix in. Add the veggie stock powder, sage leaves, thyme leaves, and the rosemary sprig to the pot. Let everything cook over slightly reduced heat for about 6-8 minutesstirring frequently so nothing burns. The tomatoes should be soft and should have lost some of their liquid. Season with more salt and pepper for your liking.
5. Remove the rosemary sprig before serving, the sage leaves can remain in the veggies. Serve the Ratatouille in bowls with the cooked soft wheat (or cooked rice). We love to add quark or sour cream with herbs along with the veggies.
Notes
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