Summer Veg Ratatouille

Summer Veg Ratatouille

Summer Veg Ratatouille

This is a great tasting dish and is a wonderful way to use all of the garden produce that seems to be endless at times–like zucchini and squash.

This dish freezes well, so I double the recipe and freeze 1/2 for another future meal. Add more garlic and onions if you like more “zip”.

Ingredients :

1 eggplant, medium

2 zucchini, medium

2 yellow squash, medium

2 cups grape tomatoes, halved

1 red onion, chopped

2 bell pepper, seeded and chopped (use different colors for fun)

2 cloves garlic, minced

3 cans whole peeled tomatoes with juice

1 1/2  T apple cider vinegar

3/4 c fresh basil leaves, chopped

2 avocados for serving

Pinch pink himalayan sea salt

Pinch freshly ground pepper

Olive oil

Directions:

1. Preheat oven to 425 degrees. Line 2 baking sheets with foil.

2. Wash and prep the veg: cut eggplant, zucchini and squash into bite size pieces.

3. Toss eggplant, zucchini, halved grape tomatoes, and squash 4 T olive oil, pinch of salt and pepper. Spread onto baking sheet. Roast until veg are soft and beginning to turn brown with a baked appearance (about 20-30 minutes).

4. While veg are roasting in oven, make the ratatouille tomato sauce. In large pot, add 2 T olive oil. Add onions and bell pepper and saute’, stirring as needed, until onion and pepper are soft (3-5 minutes). Add minced garlic, stir. Add canned tomatoes and tomatoe juices, smashing them with a spoon.

5. Let sauce simmer, uncovered, for 10-12 minutes.

6. Remove veg from oven and add to sauce. Stir and simmer for 5-7 minutes. Add vinegar and chopped basil. Add salt and pepper to taste.

7. Serve with sliced avocado on top.

This dish tastes better the older it gets, so make it ahead and reheat on stove before serving.

Store in air tight container in fridge for up to 6 days.

Freeze for up to 3 months.

Enjoy!

Live Life Optimally,

Kristie

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