I refuse to tap out and admit summer is coming to an end. However, with the seasons winding down there is a beautiful abundance of vegetables, especially tomatoes and vine ripe vegetables like eggplant, zucchini and yellow squash. Today’s recipe employs all of the above deliciously and the ingredients are calling your name right now at the Farmer’s Market in Heinen’s Produce Department.
Ratatouille is a traditional country dish from the Provence region of France. It is fresh and bright with layers of simple flavors, colorful veggies on a bed of garlicky tomato sauce. It is a great, low-calorie way to start the week. You can serve this as a main vegetarian dish or as a side dish with your favorite protein. Serve it with grilled bread or tossed with pasta. I like the cold leftovers as a sandwich on grilled or toasted country bread with a bit of mayo. This is a perfect dish for meatless Monday.
This dish looks so impressive when it’s served. The truth is that it is so easy to put together. About the same as making spaghetti sauce (not the jared kind). You can do it. Put it together early in the day then just pop it in the oven when guests arrive. Your house will smell fabulous.
Wouldn’t it be nice if everything in life was as easy to line up in an orderly way. Repeating the pattern and lining the ingredients up makes this dish seem complete and prepared with attention to detail. I’m often overwhelmed by the disorder life brings to our home. I’m pretty sure I am the only person in my home that would refold the throw blanket and place it on the couch neatly folded. Some where along the way my gang got the idea that if you move clutter left on the kitchen counter to the back splash or group it in one area then the kitchen clean up is complete. What?! Order makes me happy, putting things in the proper place, away, makes me happy. Sadly you wouldn’t know that if you stopped over. Even and especially my own closet just doesn’t show evidence of this desire. So, I’m satisfying my need for structure and order with zucchini, yellow squash, egg plant and tomatoes. What ever works, right.
Ratatouille
INGREDIENTS
for 8 servings
VEGGIES
- 2 eggplants
- 6-8 roma tomatoes
- 2 yellow squashes
- 2 zucchinis
SAUCE
- 2 tablespoons olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- salt, to taste
- pepper, to taste
- 1 oz can of crushed tomatoes
- 2 tablespoons chopped fresh basil, from 8-10 leaves
HERB SEASONING
- 2 tablespoons chopped fresh basil, from 8-10 leaves
- 1 teaspoon garlic, minced
- 2 tablespoons Chopped fresh parsley
- 2 teaspoons fresh thyme
- salt, to taste
- pepper, to taste
- 4 tablespoons olive oil
Just a little note about the herb seasoning…It’s so delicious. I double this and keep it on hand for left overs and well, anything. Great on hummus, chicken, fish, steak, mix it with greek yogurt and spread it on your next sandwich in place of high calorie mayo.
METHOD
Preheat the oven for 375˚F (190˚C).
- Slice the eggplants, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch rounds, then set aside.
- Make the sauce: Heat the olive oil in a 12-inch oven-safe pan over medium-high heat. Sauté onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
- Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper. Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
- Mix herb seasoning ingredients and pour over the cooked ratatouille.
- Serve while hot as a main dish or side. The ratatouille is also excellent the next day–cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
- Enjoy!
