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Wondering what to do with that abundance of CSA or farmers market vegetables? This ratatouille recipe kills two birds with one stone – ensuring you don’t waste any errant vegetables and meeting your daily veggie quota.
I used the local vegetables I had on hand but this recipe would also work well with mushrooms, eggplant or anything else that appeals to you. Ratatouille is a traditional French dish, but I have Italian in my blood so I used plenty of seasonings you might find in an Italian dish. I was really pleased with the results.
Beth’s Summer Vegetable Ratatouille
- 2 zucchini
- 1 summer squash
- 2 red peppers
- 1 green pepper
- 2 whole heirloom tomatoes – finely chopped
- 3-5 fresh basil sprigs
- 1 tbsp fresh or bottled oregano
- 3 tbsp high quality olive oil
- 1 tsp thyme
- 2 cloves garlic
- 1 tsp italian seasoning (optional)
- 2-3 bay leaves (optional)
- Pinch or two of salt and pepper
- Chop up your veggies into cube size pieces. (I prefer to keep my peppers a bit thicker but this is optional!)
- Heat two tbsp of olive oil in a large cast iron pan on medium high for 30-40 seconds.
- Remove oil and mix with spices, then set aside.
- Coat pan with cooking spray or 1 tbsp olive oil. Mix in zucchini and squash for 3-5 minutes on medium high heat. Next, add peppers and bay leaves. Sautee for another 4-5 minutes until vegetables lightly browned and softened. Set aside.
- In a separate shallow pot add the previously seasoned olive oil and chopped garlic. Sautee on medium heat for 30-60 seconds. Keep an eye on the garlic so it doesn’t burn – this step goes quickly!
- Add chopped tomatoes and turn heat to medium high, sautee for 3 minutes.
- Next combine the tomato sauce with vegetables and simmer on stove top at medium for about 5 minutes. Add remaining olive oil and season with salt & pepper. Remove bay leaves before serving.
Enjoy immediately or reheat later. This recipe lasts a few days though the vibrant colors may fade once refrigerated. I’ve been enjoying it as a side dish served with quinoa or crusty bread. It would also pair well with some mediterranean inspired sustainable seafood.
Bonus: This recipe is vegan-friendly.
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