How to Make a Quick Veggie Ratatouille Side Dish for Seafood
How to Make a Quick Veggie Ratatouille Side Dish for Seafood
A great seafood dinner becomes exceptional when paired with a fresh, vibrant side dish. This quick veggie ratatouille-style mix is the perfect match for scallops, salmon, rockfish, snapper, halibut, shrimp, and more.
Made with simple, everyday vegetables and cooked in minutes, this side dish brings color, flavor, and balance to your plate. Chef Joshua Roshan demonstrates just how fast and easy it is to prepare a gourmet vegetable mix to complement your favorite seafood.
Why This Ratatouille-Style Side Dish Is Ideal for Seafood
Seafood pairs beautifully with vegetables that offer:
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Freshness
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Natural sweetness
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Light acidity
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Soft heat
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Vibrant color
This fast ratatouille delivers all of these elements without overpowering the delicate flavor of seafood.
Serve it alongside premium options such as:
These seafood varieties complement the dish perfectly and can be delivered straight to your door.
Ingredients You’ll Need
This recipe is designed for 1–2 servings and scales easily.
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¼ squash, cut into small pieces
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¼ zucchini, cut into small pieces
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¼ onion, diced
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Olive oil
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Salt
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Black pepper
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Adjika (spicy tomato-based paste from the Caucasus region)
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Broth or water
Adjika adds heat, brightness, and depth that enhances both vegetables and seafood.
Step-by-Step Instructions
1. Prep the Vegetables
Cut squash, zucchini, and onion into small, even pieces.
Add them to a bowl—each vegetable measured at about ¼ for one to two people.
Season with:
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Olive oil
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Salt
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Black pepper
Mix well.
2. Heat Your Pan
Place a fry pan over medium-high heat.
When hot, add the vegetable mixture.
Sear until the vegetables reach your preferred texture:
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Softer → cook longer
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Firmer → cook shorter
3. Add Adjika for Flavor
Once the vegetables begin to soften, add adjika to the pan.
This traditional Caucasus paste adds:
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Spicy tomato flavor
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Sweetness
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Rich color
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Deep aroma
Stir and cook for 1–2 minutes.
4. Finish With Broth or Water
Add a splash of broth or water to loosen the mixture and create a light glaze.
Let it reduce for a moment until the vegetables are coated.
Your ratatouille-style side dish is ready.
Serving Suggestions
This flavorful side pairs beautifully with:
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Pan-seared scallops
→ Try with Jumbo Sea Scallops -
Baked or grilled salmon
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Rockfish fillets
→ https://globalseafoods.com/collections/rockfish -
Yellowtail snapper
→ https://globalseafoods.com/products/brazilean-yellowtail-snapper-a-taste-of-ocean-elegance -
Red snapper
→ https://globalseafoods.com/products/snapper
Its bright colors and balanced flavors elevate any seafood dinner.
Make It a Complete Seafood Meal
For high-quality seafood delivered to your home—fresh, frozen, smoked, or whole—visit globalseafoods.com.
Pair this ratatouille with your favorite scallops, snapper, rockfish, or salmon for a truly gourmet experience.
Also in Video
How to Fillet, Skin & Pan-Fry Fresh Turbot — Chef Tips + Adjika Sauce Recipe
Discover how to turn a whole fresh turbot into a restaurant-quality dish. This guide covers filleting, skinning, trimming, pan-frying, and preparing sides like bok choy, potato scallops, and adjika sauce.
How to Make a Dry-Aged Ahi Tuna Sushi Roll at Home — Chef Joshua’s Step-by-Step Recipe
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