CSA Summer Recipe: Vegetable Ratatouille

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

Serves 2-4

Ingredients:

• 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

 Directions:

• 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.