This simplified ratatouille recipe incorporates a slew of harvest vegetables.

Quinoa Ratatouille Stew

Leave it to Alice Waters, Queen of All Things Natural and Wonderfully Simple, to devise a method of preparing ratatouille that reduces the notorious complexity of this classic recipe by slashing the number of steps. I use the same progression for my stew-y version, which celebrates the juiciness of warm-weather veggies, along with softened goji berries and toothsome quinoa. This stew gets better the longer it sits, so if you can muster a little patience, wait an hour or two before serving.

Ingredients

1⁄2 large eggplant, cut into 1⁄2-inch dice

Sea salt and ground black pepper

2 tablespoons olive oil, divided, plus more for garnish

1 medium yellow onion, finely diced

3 cloves garlic, minced

1 medium red bell pepper, cut into 1⁄2-inch dice

1 small zucchini, cut into 1/2-inch dice

1 small yellow squash, cut into 1⁄2-inch dice

2 medium tomatoes, cut into 1/2-inch dice

3 tablespoons dried goji berries

1⁄2 cup fresh basil, chopped, plus more for garnish

3 cups miso broth (homemade or store-bought)

1 cup cooked quinoa

1 tablespoon red wine vinegar

Directions

1. Place eggplant in a bowl and toss with 1⁄2 teaspoon sea salt. Set aside for

30 minutes. Remove eggplant from bowl and pat dry to remove excess moisture.

2. In a heavy-bottomed pot, warm 1 tablespoon olive oil over moderate heat. Add eggplant and cook, stirring often, for 7 minutes to soften. Transfer eggplant to a bowl.

3. In the same pot over moderate heat, add remaining 1 tablespoon olive oil.

Add onion, season with 1/4 teaspoon sea salt and a little ground black pepper, and cook until onion is softened and translucent, about 5 minutes.

4. Add garlic and cook for 1 minute longer. Stir in bell pepper and cook for about 3 to 4 minutes. Add zucchini and yellow squash and cook for 3 to 4 minutes longer. Add tomatoes and cook for 10 minutes to break them down, stirring often. Toss in goji berries and basil, and cook, stirring, for 1 minute.

5. Add broth, cooked quinoa and reserved eggplant. Bring mixture to a simmer and cook it on low heat for 10 minutes.

6. Remove pot from heat, mix in red wine vinegar, and adjust seasoning with salt if desired. Serve stew, warm or cold, drizzled lightly with olive oil and sprinkled with additional chopped fresh basil. Serves 4.

Creamy Zucchini Soup

Zucchini is pleasurably deceptive. Who would have thought that it could be transformed, with just a little puréeing, from a watery vegetable into a creamy, satisfying soup? Here, its subtle flavor is enhanced by a note of umami from kelp, and a bright perk from basil. For a simpler variation, swap out the suggested garnishes with a spoonful of tapenade.

Ingredients

2 tablespoons olive oil, plus more for garnish

2 large cloves garlic, minced

1 large yellow onion, diced

1⁄2 teaspoon fresh thyme leaves

1 bay leaf

3 pounds zucchini, trimmed and sliced thin

2 teaspoons kelp granules

4 cups vegetable broth (homemade or store-bought)

Sea salt and ground black pepper

1⁄4 cup fresh basil leaves, sliced thin, plus additional for garnish

1⁄4 cup hemp seeds, plus additional for garnish

Directions

1. In a large saucepan, warm olive oil over medium heat. Add garlic, onion and thyme leaves. Cook, stirring occasionally, until softened, about 5 minutes.

2. Add bay leaf, zucchini, kelp, broth, 1/2 teaspoon sea salt and 1⁄2 teaspoon ground black pepper. Increase heat to bring to a boil, and then reduce heat to a low simmer for 10 minutes, or until zucchini is tender.

3. Remove from heat, discard bay leaf, and add basil and hemp seeds. In batches, transfer to a blender, and puree until smooth, or use a hand blender.

4. Return blended soup to stovetop and keep warm on lowest heat until ready to serve–adjust seasonings as desired. Serve warm, drizzled lightly with olive oil and sprinkled with hemp seeds and freshly ground black pepper. Scatter a few basil leaves over the top. Serves 6.