Mirliton Ratatouille

Here in Louisiana, these dimpled green squash grow like weeds clinging to fences around the state. They ripen just in time for the holidays, when they are stuffed, pickled, and julienned with abandon for delicious locavore eating. This Mirliton Ratatouille is the perfect side for Thanksgiving or Christmas.

Mirliton Ratatouille
Serves 8
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  1. ¼ cup olive oil
  2. 4 cups chopped onion
  3. 8 cups 1/2-inch diced eggplant, skin on
  4. 2 cloves garlic, minced
  5. 2 mirlitons, halved, seeded, and chopped, divided (about 11/2 cups)
  6. 1½ cups chopped zucchini
  7. 1½ cups chopped yellow squash
  8. 2 cups chopped red bell pepper
  9. 1 cup chopped green bell pepper
  10. 3 cups chopped tomato, juices reserved
  11. 1 tablespoon fresh thyme leaves
  12. ¼ cup chopped fresh basil
  13. ¼ cup chopped fresh parsley
  14. Zest of 1 lemon
  15. 2 tablespoons white wine vinegar
  16. 2 teaspoons kosher salt
  17. 1 teaspoon ground black pepper
  1. In a large Dutch oven, heat oil over medium high. Add onion, and cook, stirring frequently, until it begins to caramelize, about 10 minutes. Add eggplant and garlic, and cook, stirring frequently, for 5 minutes. Add mirliton, zucchini, squash, and bell peppers, and cook stirring frequently, until soft, about 10 minutes. Add tomato, thyme, basil, and parsley, and cook, stirring occasionally, 5 minutes more. Stir in lemon zest, vinegar, salt, and pepper. Serve hot or at room temperature.
Louisiana Cookin https://www.louisianacookin.com/


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