Ratatouille-From Us To You-ie!
It is the height of the summer harvest for so many of our favorites vegetables and I have to face the fact that summer vegetables are taking over our kitchen.
Not that it is a bad thing!
This week's harvest from our local CSA farm share made my latest recipe a no-brainer. Eggplant, zucchini, tomatoes, onions, garlic, peppers and lots of herbs means a simple, one-pot ratatouille can be on the stove and on the dinner plates in no time. Nobody could remember the last time I had made this dish so I wasn't sure how it was going to go over with the kiddos.
Happily, it received 3 thumbs up, one from each little monster! This is such a simple, straight-forward dish full of honest flavors. It makes it hard not to like!
Ratatouille- From Us To You-ie!
Author: Michelle Obermeier
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
- 3-4 Tablespoons of olive oil
- 1 large onion
- 5-6 garlic cloves, peeled and crushed
- 1 bay leaf
- 1 small eggplant
- 1 large zucchini
- 1 large green pepper
- 3-4 tomatoes (plum works best but standard slicing tomatoes that we had on hand worked just as well.)
- 2 tablespoons of fresh basil, chopped
- 1 tablespoon total of fresh oregano and parsley, chopped
- salt and pepper
- Heat oil in a large skillet or Creuset over medium heat
- Add onion, garlic and bay leaf. Cook until onions are softened.
- Meanwhile, cut remaining vegetables into chunks.
- Add eggplant to the pot and cook until softened.
- Add remaining vegetables, salt, pepper and herbs.
- Cook until all veggies tender (5-10 minutes) and enjoy!
The fact that this dish is also super pretty is an extra bonus.
I hope you give this ratatouille recipe a try and let me know how you enjoy it!