Cod & Summer Squash Ratatouille with Roasted Potatoes

Cod & Summer Squash Ratatouille

with Roasted Potatoes

40 MIN
4 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Ratatouille is seasonal simplicity in a bowl. A traditional vegetable stew hailing from France, it showcases summer squash (you may receive slightly varying kinds, depending on what’s freshest near you), eggplant, tomatoes and more. The key to building its classic flavor profile is browning the vegetables individually before simmering them together. This enhances the distinct, mild flavors of the squash and eggplant, developing them separately so that each shines through the fresh, tart-sweet tomato sauce.

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  • Nutrition
    PER SERVING
  • Calories
    515 Cals (est.)
fresh
ingredients
Cod & Summer Squash Ratatouille with Roasted Potatoes
Title
time-saving
tips & techniques
Tomato Paste
Rice Flour
How To: Dice a Potato
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Cut the potatoes into bite-sized pieces. Trim off and discard the stem ends of the eggplant and squash; medium dice. Peel and thinly slice the garlic. Peel and medium dice the onion. Cut out and discard the stem, ribs and seeds of the bell pepper; medium dice the bell pepper. Halve the cherry tomatoes. Pick the basil leaves off the stems; discard the stems.

Roast the potatoes:
2 Roast the potatoes:

Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 22 to 24 minutes, or until golden brown and tender when pierced with a fork. Remove from the oven.

Brown the eggplant:
3 Brown the eggplant:

While the potatoes roast, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the eggplant; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until browned and slightly softened. Transfer to a large bowl. Wipe out the pan.

Brown the squash:
4 Brown the squash:

While the potatoes continue to roast, in the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the squash; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned. Transfer to the bowl of browned eggplant. Wipe out the pan.

Make the ratatouille:
5 Make the ratatouille:

While the potatoes finish roasting, in the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic, onion and bell pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until fragrant and softened. Add the tomato paste. Cook, stirring frequently, 30 seconds to 1 minute, or until the tomato paste is dark red. Add the cherry tomatoes, browned eggplant and squash, vinegar and ¾ cup of water; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until the tomatoes have softened and the mixture has thickened. Transfer to a serving dish.

Cook the cod & serve your dish:
6 Cook the cod & serve your dish:

While the ratatouille cooks, place the rice flour on a plate. Pat the cod fillets dry with paper towels; season on both sides with salt and pepper. Coat both sides of the seasoned fillets in the rice flour (tapping off any excess). In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the coated fillets. Cook 3 to 4 minutes per side, or until lightly browned and cooked through. Transfer to a serving dish with the roasted potatoes. Serve with the ratatouille on the side. Garnish with the basil. Enjoy!

Tips from Home Chefs

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Cod & Summer Squash Ratatouille

Prepare the ingredients:
How To: Dice a Potato
1 Prepare the ingredients:

Preheat the oven to 450°F. Cut the potatoes into bite-sized pieces. Trim off and discard the stem ends of the eggplant and squash; medium dice. Peel and thinly slice the garlic. Peel and medium dice the onion. Cut out and discard the stem, ribs and seeds of the bell pepper; medium dice the bell pepper. Halve the cherry tomatoes. Pick the basil leaves off the stems; discard the stems.

2 Roast the potatoes:

Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 22 to 24 minutes, or until golden brown and tender when pierced with a fork. Remove from the oven.

Roast the potatoes:
Brown the eggplant:
3 Brown the eggplant:

While the potatoes roast, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the eggplant; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until browned and slightly softened. Transfer to a large bowl. Wipe out the pan.

4 Brown the squash:

While the potatoes continue to roast, in the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the squash; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned. Transfer to the bowl of browned eggplant. Wipe out the pan.

Brown the squash:
Make the ratatouille:
5 Make the ratatouille:

While the potatoes finish roasting, in the same pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the garlic, onion and bell pepper; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until fragrant and softened. Add the tomato paste. Cook, stirring frequently, 30 seconds to 1 minute, or until the tomato paste is dark red. Add the cherry tomatoes, browned eggplant and squash, vinegar and ¾ cup of water; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until the tomatoes have softened and the mixture has thickened. Transfer to a serving dish.

6 Cook the cod & serve your dish:

While the ratatouille cooks, place the rice flour on a plate. Pat the cod fillets dry with paper towels; season on both sides with salt and pepper. Coat both sides of the seasoned fillets in the rice flour (tapping off any excess). In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the coated fillets. Cook 3 to 4 minutes per side, or until lightly browned and cooked through. Transfer to a serving dish with the roasted potatoes. Serve with the ratatouille on the side. Garnish with the basil. Enjoy!

Cook the cod & serve your dish:
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