Ratatouille
 
 
Chef's Note: This dish is a perfect demonstration of what Harvest Eating is. Using abundant seasonal vegetables to create delicious meals out of necessity. This dish was surely created as a way to use the abundance of vegetables that grow in the south of France during warmer months. Play around with the recipe, make it work for you and make it with fresh ingredients.
Author:
Ingredients
  • 3 cups zucchini diced
  • 2 cups tomatoes diced
  • 1 cup eggplant diced
  • 1 cup summer squash diced
  • 2 tbs fresh basil chopped
  • ⅓ cup extra virin olive oil
  • ½ cup red bell pepper diced
  • ½ cup white onion diced
  • 1 tbs rosemary minced
  • 1 tbs fresh thyme minced
  • salt and pepper to taste
Method
  1. In a large heavy dutch oven or pot over medium heat add the oil, the onions and garlic, cook for 5 minutes.
  2. Add the rest of the ingredients (except basil) and lower heat, cook covered for 20 minutes, then uncover until it's nice and thick.
  3. Add basil chiffonade, mix well and serve.
Recipe by Harvest Eating at https://harvesteating.com/ratatouille/