Have you got garden produce—summer squash, eggplant, zucchini, basil and tomatoes—stacking up on your countertop? Here’s a sumptuously delicious way to use up late summer harvest all in one pot! No need to measure, just use what you have:
In a large skillet, heat about 1/4 cup of olive oil. Add and toss to sear:
- Minced garlic (1-5 cloves)
- Chopped onions (about 1 large)
- Chopped sweet bell peppers: red, green, orange, yellow, Hungarian, etc. (about 2-3 peppers)
- Chopped zucchini (about 4 small)
- Chopped yellow squash or patty pan, or any other summer squash (about 4 small)
- Chopped eggplant, skin on (1 large)
Cook and toss, until all veggies are browned.
Add:
- Chopped tomatoes (about 4 large)
- Chopped fresh herbs: basil, parsley (about 1/4 cup of each, roughly cut)
- Optional: marjoram and thyme
- Salt + pepper
Simmer until veggies are very tender, and tomatoes have dissolved into a sauce.
How to eat this mixture? Just scoop it hot onto a crusty chunk of artisan bread and top with grated cheese to melt.
Fabulous tasting! Super nutritious!
The scoop on ratatouille:
*the word “ratatouille” comes from the French word “touiller” which means to toss food.
*Say rat-a-too-eee!
*to make a gourmet tasting ratatouille, toss and sear each veggie separately, adding it to a pot after browning. In this way, each vegetable retains its own taste. (Since I am more interested in getting dinner on the table than being a gourmet, mine all goes into the same pot to toss around in the hot oil just as soon as I get it chopped, and it still turns out delicious!)
*Can us ratatouille as a pizza topping, in an omelet, or thinned with a little water to make a soup.
*Ratatouille is highly nutritious, low fat and low calories.
*Make it now, freeze in containers, and enjoy summer’s savory taste this winter!
Please leave a comment here. Thanks!!!
You might enjoy:
 Hopkins Cookbook |
 “Queen” Apron |
 Healthy Bread in Five Minutes a Day |
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