Ratatouille
Join Intern, Liz while she cooks it up!
Ratatouille is an amazing dish to make with your end of summer vegetables. In this recipe we use the traditional squash, eggplant, tomato and peppers but almost any vegetables can be added including greens, root veggies, etc.This is a super easy and fun meal to make and can be made to freeze for delicious summer vegetables all year round.
Ingredients
1 large eggplant
1 Large Summer Squash
1 Large Zucchini
1 Bell Pepper
3-4 Large Tomatoes
1 Yellow or White Onion
6 Cloves of Garlic
Fresh Basil (around ¼ cup)
Dried oregano (¼-½ teaspoon)
Instructions:
Preheat your oven to 425 degrees. Chop eggplant into cubes around ½ inch in size. No need to salt/drain eggplant. Chop Zucchini and summer squash into similarly sized pieces. Chop Bell peppers into ½ inch pieces.
Prepare two baking sheets by covering them with parchment paper. On the first baking sheet add the chopped eggplant and two tablespoons of olive oil and toss to thoroughly coat the pieces. On the second baking sheet place the summer squash zucchini and bell pepper and toss with two tablespoons of olive oil to evenly coat. Place both in the oven for 15 minutes.
While the other veggies are roasting roughly chop your tomatoes, dice the onion, chop the basil and dice/crush the garlic cloves.
After 15 minutes remove both pans from the oven and give them stir. Place the eggplant in the oven for an additional 10-12 minutes and the other vegetables for an additional 15-20 minutes.
Next to a soup pot over medium heat add two tablespoons of olive oil. Add the whole diced onion and the six garlic cloves to the pan. Allow this to cook for 8 - 10 minutes until the onions are translucent and begin to brown on the edges. After this add the chopped tomatoes and reduce to medium low heat.
After all the vegetables are done roasting in the oven add them to the soup pot along with ¼ cup of chopped basil and ½ teaspoon of dried oregano.
Add salt and pepper to taste and simmer until ready to serve!
