This time of year, the gorgeous summer produce keeps coming. Tomatoes, eggplants, peppers, onions, zucchini, squash, oh my! Ratatouille time.
All winter long my go-to meals involve slow-cooked meat and root veggies in the crock pot, but at this time of year, ratatouille is my solution to feeding my family yummy comfort food with whatever my farmers’ summer bounties bring.
This recipe for ratatouille is super simple. I usually throw it together on a Sunday night, putting it in the oven when I can take advantage of the cooler evening air. The next day the flavors of the veggies and herbs are wonderfully intermingled. Ratatouille can be served on its own, over rice or quinoa, or as a side dish. Tonight we’re having it over spaghetti squash with lots of butter.
Got an over-abundance of summer produce? Chop up your veggies now, and freeze them in gallon bags. You’ll be all set to prepare this recipe for ratatouille in the cooler seasons to come.
- 1 large onion, chopped
- 1 large eggplant, chopped into 1 inch chunks
- 2-3 bell peppers (any color), seeded and chopped
- 1-3 summer squash and/or zucchini, chopped into 1 inch chunks
- 2 pints cherry tomatoes, whole
- 2 T. fresh thyme (or herbs of your choosing)
- 3-5 cloves of garlic, minced
- Extra virgin olive oil (or you can use lard, butter, or coconut oil too)
- Unrefined sea salt and ground pepper to taste
- Wash and chop all of the veggies.
- Layer in a casserole dish starting with onions, then eggplant and peppers, squash, and finally cherry tomatoes.
- Douse with a generous serving of olive oil.
- Sprinkle with herbs, garlic, salt, and pepper.
- Bake in the oven at 425 degrees Fahrenheit, for 45 minutes, gently mixing the veggies midway through.
- Serve immediately, or allow the favors to mingle for a few hours or overnight.
Do you love ratatouille too?
How else do you like to consume the abundant harvest of summer?