Ratatouille

Summer harvest style, this ratatouille is the way to use July/August Farmer’s Market abundance to feed an army, a family reunion or potluck, or simply dinner with welcome leftovers. It’s gluten and dairy free, vegan also, so that’s helpful for many. Certainly you can add whatever tempts your taste buds, like peppers, which unfortunately disagrees with my digestive system. Or celery, which changes the flavor a bit. Eggplant is traditional, and I think the smaller, Asian variety is nice in this. Little round PattyPan squash is also nice. You can also add a green, like parsley, which is excellent. But here is my fundamental recipe, which My Mister loves over white rice.

Sweet onion, garlic, tomatoes, cooked down, lots of carrots, green and yellow zucchini, green and yellow beans, thyme, oregano, bay leaf. Simmered until vegetables are el dente. Easy!!

Dice up some onion and sauté in olive oil until soft. Add some minced garlic.

You can certainly use fresh tomatoes, or this is a good time to use up last season’s canned harvest. If using fresh, dice them up and cook them down in the onions until soft and juicy.

Add the prepped veggies of choice and simmer until el dente. Serve as is, or over rice.

Don’t forget some herbs, and salt and pepper of course.

My Mister also loves some freshly grated Parmesan Reggiano cheese on top.