Wednesday, August 1, 2018

Ratatouille (A CSA Box Recipe)

Ratatouille

Sauce:
2 T olive oil
1 onion, diced
4 cloves garlic, minced
4 bell peppers (not green), diced
salt/pepper to taste
28 oz canned tomatoes, crushed
2T fresh basil, chiffonade (8-10 leaves)

Saute onion,garlic, and peppers.  Add tomatoes and heat well.  Add basil.

Vegetables:
2 eggplants
6 roma tomatoes
2 yellow summer squash
2 zucchini

Slice vegetables about 1/8” thick.

Herb Seasoning:
2 T fresh basil, chiffonade (8-10 leaves)
1 clove garlic, minced
2 T fresh parsley, chopped
2 t fresh thyme
Salt/pepper to taste
1/4 c olive oil

Mix all together.

Preheat oven to 375 degrees.

To Assemble:
In a 9”x13” baking pan (or a 12” round pan), spread sauce even and level.  Arrange vegetables in an alternating pattern (squash, eggplant, zucchini, tomato) on top of sauce, slices on their edges.  Pour the herb seasoning over vegetables. Cover with foil and bake 40 minutes. Uncover and bake another 20 minutes.

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