Lynn Dugan- MyPlate2Yours
Do you have a summer harvest you'd like to celebrate? Eggplant, zucchini and tomatoes are among the stars in this quintessential dish. Summer Harvest Ratatouille combines the best of summer into one versatile offering. It can be served hot or at room temperature. It is a vegan entree or a carnivore's side dish. All of us can celebrate the best that summer offers with this recipe. Enjoy!
Summer Harvest Ratatouille (serves 6)
One pound of each, all prepared with large dice:
Zucchini (or yellow squash)
5 tablespoons olive oi, more, if needed
1 bell pepper (any color), large dice
1 medium onion, diced
2 garlic cloves, minced
¼ cup basil leaves, sliced thin
1 dash dried chili flakes
Salt and pepper, to taste
Heat 2 tablespoons of oil in large skillet or Dutch oven. Add eggplant, season with salt and pepper, and cook until browned and soft. Transfer to a bowl.
Add 2 tablespoons of oil to the pot. Add zucchini, onion, and bell pepper. Season with salt and pepper. Cook until the vegetable are softened. Add tomatoes and cook until they begin to break down.
Return eggplant to the pot. Add final tablespoon of oil. Cook an additional 10 minutes until all the vegetables are soft and stew-like. Stir in basil and a dash of chili flakes. Season with salt and pepper.
Serve and enjoy!