Meg’s Ratatouille

Name: Ratatouille
Prep time: 25 min
Cook time: 59 min
Ingredients: 2 eggplants, optional; 6 roma tomatoes; 2 squashes; 2 zucchinis; 2 tbsp olive oil; 1 medium onion, diced; 1 red bell pepper, diced; 1 yellow bell pepper, diced; 2 tbsp 8-10 basil leaves, chopped; 1 teas garlic minced; 2 tbsp fresh parsley, chopped; 2 teas fresh thyme; salt, pepper to taste; 28 oz can of crushed unseasoned tomatoes

August 30, 2021 36 Comments

30 Aug

Meg’s Ratatouille so good! Do you have end of the summer produce that you have just run out of ideas on how to prepare? Give this a try! Zucchini, tomatoes, eggplant with a basil tomato sauce come together for a brust of flavor to delight your taste buds! We serve it with cheese grits. That makes it a vegan meal. We enjoy meat in our house but did not feel our meal was missing anything!

I am reposting this becasue it is just such a good dish! it is a particularly extra good to make in the tanning days of summer gardens. We have basil, tomatos, zucchinui and yellow squash we still are eating from our garden. Hope you enjoy it.

One happy benefit of having to stay ay home is all of the Core 4 pitching in by taking a turn to make one main meal a day. Amy threatened to serve hot dogs and Mac ‘n cheese, a classic menu!

I knew she wouldn’t. She makes us tasty meals. One was a chacutarie board first followed by chicken and waffles.

Meg is also a good cook. This is her recipe adapted from Tasty. She made us fresh Ratatouille, perfect for the fresh vegetables currently in our grocery store and farm stands. Lancaster County is farm county with a bounty of fresh foods. Can’t wait for the corn to come in!

Meg loves grits so she served cheese grits for our side dish. It’s a basic recipe anyone can make by following the directions on the box. Add shredded cheddar cheese, stir and serve hot! A touch of garlic would not go amiss.

The ratatouille takes a bit more effort ostly in the slicing and is worth every bit of it!

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Ratatouille

Delicious dish for summer vegetables. It can be a main dish; it is so good.

5 from 4 votes

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Prep Time 25 mins

Cook Time 59 mins

Course Side Dish

Servings 8

Equipment

cutting board, knife, 12 in baking pan or iron skillet, foil

Ingredients

2 eggplants, optional
6 roma tomatoes
2 squashes
2 zucchinis

Sauce

2 tbsp olive oil
1 medium onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
2 tbsp 8-10 basil leaves, chopped
1 teas garlic minced
2 tbsp fresh parsley, chopped
2 teas fresh thyme
salt, pepper to taste
28 oz can of crushed unseasoned tomatoes

Instructions

Preheat over to 375 F
Slice summer vegetables into thin even slices, thinner that 1/4 inches
Make the sauce by sauting diced onions, garlic, and peppers until soft about 10 minutes
Add salt and pepper to taste
Add crushed tomates
Stir until well mixed
Mix the prepared herbs together in olive oil
Arrange sliced vegetables in overlapping manner either circular or in rows depending on the pan used in lightly oiled baking dish
Cover with foil and bake for 40 minutes. Remove the foil and bake until vegetables are soft, about 15 -20 min.
Remove from over. Drizzle heated sauce over the top evenly then serve.