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Ratatouille: The Solution for Summer’s Abundant Harvest

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Though our kids may be bustling off to school, 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.

Ratatouille is super simple to make. 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 so you can have ready-to-cook ratatouille in the cooler seasons to come.

Ratatouille Ingredients

  • 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
Though I list ingredients above, feel free to add or omit whatever veggies you want. Keep in mind, that the tomatoes, onions, garlic and herbs are essential to creating flavor, and the peppers help too!

Ratatouille Method

  1. Wash and chop all of the veggies.
  2. Layer in a casserole dish starting with onions, then eggplant and peppers, squash, and finally cherry tomatoes.
  3. Douse with a generous serving of olive oil.
  4. Sprinkle with herbs, garlic, salt, and pepper.
  5. Bake in the oven at 425 degrees Fahrenheit, for 45 minutes, gently mixing the veggies midway through.
  6. 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?

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This post can be seen at the following blog carnivals:  Eat, Make, GrowScratch Cookin’ TuesdayTraditional TuesdaysSunday SchoolWhole Foods Wednesday, Healthy 2Day Wednesday and The Country Homemaker Hop. Hop on over to check out some other posts you may enjoy!

 

 

 

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PAID ENDORSEMENT DISCLOSURE: I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. These small earnings make it possible for me to continue writing this blog for you. That said, I will never endorse any product or service that I cannot fully support.

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Comments

  1. How I wish I had an overabundance of harvest vegetables. Hopefully next summer I will be able to garden. This dish looks very tasty.

    Thanks for linking up to Healthy 2Day Wednesday, hope to see you there Wednesday.

  2. Kimberly says:

    Is it bad that I’ve never tried Ratatouille before? This recipe looks delicious so I’m going to have to give it a try.
    -Kimberly @ Turning the Pages

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