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!
The ratatouille takes a bit more effort and is worth every bit of it!Jump to Recipe
- cutting board, knife, 12 in baking pan or iron skillet, foil
- 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
- 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.
Meg didn’t make any meat and to our surprise we didn’t miss it at all! There were left overs what we have with chicken and salad the next day.
Isn’t it pretty?