Farmer's Market Ratatouille

The harvest season has begun, but that doesn’t mean that you can’t enjoy a dish with some fresh veggies! Here is the best Ratatouille dish you’ll find anywhere. It can be served with a dollop of soft goat cheese, with some crispy French bread, or alone. It also goes well atop polenta, couscous, or your choice of grain. Our suggestion would be to serve this as a side with Chicken Parmesan!

Ingredients:

1/2 onion, pureed

2 garlic cloves, pureed

1 cup tomato pureed

¼ tsp. oregano

¼ tsp. crushed red pepper flakes

2 tablespoons olive oil, divided

1 small eggplant, such as Italian or Chinese

1 zucchini

1 yellow squash

1 long red bell pepper

Few sprigs of fresh thyme

Salt and pepper

Directions:

Preheat oven to 375* F. Pour your Tomato puree into a bowl. Add the garlic and onion into the tomato puree, stir in oregano, crushed red pepper flakes, one tablespoon of the olive oil, and season the sauce generously with salt and pepper. Place sauce base into a baking dish. Trim the ends off of the eggplant, zucchini, and yellow squash. Trim the top of the red pepper and remove the core. Cut the eggplant, zucchini, yellow squash and red pepper into very thin slices. Using a mandolin will yield the best results. Atop the tomato sauce, arrange slices of prepared vegetables evenly across the top, overlapping so just a smidgen of each flat surface is visible, alternating vegetables. Drizzle the remaining tablespoon  of olive oil over the vegetables and season them generously with salt and pepper. Sprinkle the fresh thyme (separated from the stems) over the dish. Cover the dish with a piece of parchment paper cut to fit inside the rim. Bake for approximately 45 to 55 minutes. Serve and Enjoy!

Be sure to tell us what you think about our recipe!