The Abridged version:
- Zoe Barrie was introduced to a “pot de ratatouille” at a Paris bistro this summer, and came back to the Sacramento region inspired to create a dip based on the French dish.
- Late-summer produce such as eggplant, zucchini, bell peppers and tomatoes are still available at many Sacramento-area farmers markets, and form the backbone of this dish.
- This ratatouille dip is entirely vegan, and best served with crudités, warm bread or pita chips.
This is Cooking in Season, a biweekly recipe series using seasonal produce available at Sacramento-area farmers markets.
Over the past few years, I’ve come to adore early fall. It’s an intersection of fabulous produce, casual hosting and slightly cooler weather.
You’ll find much of the late-summer produce, such as eggplant, zucchini, bell peppers and tomatoes, still at the farmers markets. This is, to me, the perfect time to enjoy the vegetable medley that acts as the backbone of the very French classic, ratatouille.
When I was in Paris this past summer, I was introduced to a “pot de ratatouille” at the bistro Chez Janou — cooked ratatouille vegetables served in a chic, personal-sized pot. It came with an olive tapenade, anchovy dip and, of course, a French baguette. It was a fun little mezze spread that sparked the idea of turning ratatouille into a dip.
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Ratatouille dip
Total Time: 55 minutes
Yield: 4 to 6 servings
This dip is intended to keep casual hosting, well, casual. Roasting does most of the work, turning the vegetables sweet, tender and lightly caramelized — just chop everything into even pieces to ensure even cooking. Made creamy with extra virgin olive oil and the roasted eggplant, this dip is entirely vegan and perfect for serving with warm bread, crudités or my favorite, pita chips.
Ingredients
1 large eggplant, cut into 1½-inch pieces (about 1 pound)
2 medium red bell peppers, cut into 1½-inch pieces (about ¾ pound)
1 small zucchini, cut into 1½-inch pieces (about ½ pound)
1 small yellow onion, cut into 1½-inch pieces
¼ cup extra virgin olive oil, plus more for garnish
1½ teaspoons kosher salt, plus more as needed
½ teaspoon dried oregano
1 tablespoon red wine vinegar
1 garlic clove
1 tablespoon tomato paste
2 tablespoons thinly sliced basil, for garnish
Flaky salt, for garnish
Instructions
Step 1
Preheat the oven to 425ºF.
Step 2
In a large bowl, combine the eggplant, bell peppers, zucchini, onion, extra virgin olive oil, 1 teaspoon salt and oregano. Toss to coat. Spread into a single layer on two baking sheets and roast for 32 to 35 minutes, until the vegetables are soft and browned around the edges. Cool for 10 minutes.
Step 3
Transfer the vegetables to a high-speed blender and add the red wine vinegar, garlic, tomato paste and the remaining ½ teaspoon kosher salt. Pulse until mostly smooth — a few small chunks are okay. Taste and season with salt as needed.
Step 4
Transfer the dip to a serving bowl and garnish with a light drizzle of olive oil, thinly sliced basil and flaky salt. Serve with crudités, warm bread or pita chips.
