RATATOUILLE
PREP TIME: 30min
MAKES 2 QUARTS and doubles easily, freezes well
SERVES 8-10
Ratatouille is the perfect way to use up the garden’s August bounty, and is adaptable to whatever vegetables you may have to use up, in varying proportions.
The usual suspects are garlic, onion, sweet peppers, eggplant, the summer squashes and tomato. Good olives oil is required.
- DICE all the vegetables on the large side.
- CHOP the herbs you wish to include ( add towards the end for brightness)
- CHOOSE a heavy pot, lavish the bottom with oil.
- BROWN the veggies in batches so they retain their character. Tomatoes last.
- TRANSFER to a large and deep baking sheet or hotel pan.
- BAKE IN OVEN at 350 degrees, covered, stir occasionally and season with bay leaf, salt and pepper as well as thyme and basil for about 45 minutes to an hour or more, depending on desired doneness.
I like to pair mine with a crusty baguette, fresh chopped herbs on top as well as good cheese on the side. This is a light, yet tasty and filling dish that only gets better.
TRES BON! ~ Laura
