Continuing with the theme of recipes that use up all of your summer produce: Ratatouille!
Admittedly my garden has been very slow to produce this year probably due to the hailstorm in mid-June, but I’m guessing most of you don’t have that problem, so you’ll be able to make use of this recipe soon!
Is there a more beautiful way to display summer produce than a ratatouille? An array of color, layers of vegetables. And it's really quite simple to make, easier than pie! Easier than it looks — that’s for sure.
So what is ratatouille? There are two different versions: one where all the vegetables are stewed together, and this one, where delicate rounds of tomatoes, zucchini, summer squash, and eggplant are arranged over an herby tomato sauce. That’s it! From there you can customize: add protein to the sauce, top with fresh cheese or herbs, you name it.
I served this version over Ina Garten's Parmesan polenta and OMG... I don’t think I’ve ever had such delicious polenta. I wouldn’t call it healthy or anything of that nature. But it is soooo good! And goes perfectly well with this ratatouille, rounding out the meal.
Can you believe it’s August already? Where has the time gone?!
Serves: 4 | Active Time: 70 minutes
- Preheat oven to 375°F.
- In the bottom of a 9x9inch baking dish, spread the tomato paste in an even layer. Sprinkle with onion powder, garlic powder, oregano, thyme, and basil. If you are using the sausage, spread crumbles over tomato paste layer at this time.
- Slice the zucchini, summer squash, tomatoes, and bell pepper into thin rounds. Arrange the rounds in overlapping rows over the tomato paste layer. Brush with oil, and then season with salt & pepper.
- Bake for 50 minutes, until veggies are softened through an golden on the edges. Top with minced fresh bail and shredded parmesan. Serve hot.