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Garden Fresh Ratatouille

This is the perfect time of year to make a ratatouille from the vegetables from your garden or the local farm stand. Choose your veggies based on what you have on hand. This recipe is very flexible! Very kid friendly as well!

Garden Fresh Ratatouille

2 T. olive oil
2 cloves garlic, chopped
1 small onion, thinly sliced
1 small eggplant, cubed
1 green or red pepper, chopped
1 summer squash or zucchini, halved and thinly sliced
2 large tomatoes, chopped (or 1 14 oz. can diced tomatoes)
fresh basil
oregano
thyme
parsley

Saute garlic and onion in olive oil until onion is tender – about 6 minutes. Add eggplant and cook until eggplant is evenly tossed in oil. Add the pepper. Cover and cook about 10 minutes. Stir a few times. Add the squash and tomatoes. Add fresh basil and other herbs. Cover and simmer about 15 miunutes. Delicious!!

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Erin Brighton

I am a native New Englander now living in beautiful Charlotte, North Carolina and enjoying summers in sea-breezy Scituate, Massachusetts with my five small kids and two large dogs. I love to cook easy, local, and gluten-free for friends and family.

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