Summer Ratatouille

If your looking for something tasty to do with all of those summer vegetables try this easy Summer Ratatouille. I don't know how many of you were intrigued by this dish after the movie, Ratatouille came out several years ago, but I sure was. Since then I've experimented with a few different recipes for this popular French dish. I like this version for it's simplicity and the roasted flavors that emerge after the vegetables are cooked.

Summer Ratatouille

Adapted from Donna Hay

2 red bell peppers, quartered and seeded

2 yellow bell peppers, quartered and seeded

2 green bell peppers, quartered and seeded

2 eggplants, cut into medium-sized wedges*

4 cloves garlic, thinly sliced

3 zucchini, chopped

6 roma tomatoes, chopped

1 red onion, cut into wedges

1 tablespoon oregano leaves

3 tablespoons olive oil

sea salt and freshly ground pepper

1/4 cup basil leaves (cut in half if large)

pine nuts (optional)

Place the bell peppers on a large cookie sheet or broiler pan and broil for 5 minutes until the skins are charred around the edges.

Preheat the oven to 350 degrees F. Cover the bottom of a frying pan with 1 tablespoon of the olive oil. Over medium-high heat, cook the eggplant wedges in the olive oil, being sure to flip at least once to cook both sides. Cook until each side is golden, several minutes per side.

In a large baking dish place the roasted peppers, cooked eggplant, garlic, zucchini, tomato, onion and oregano. Toss to combine. Pour the remaining two tablespoons of olive oil over the vegetables, and sprinkle with salt and pepper.

Cover with foil and bake for 40 minutes, or until soft. Just before serving toss through the basil leaves. If adding the pine nuts, sprinkle as desired over each serving.

Serves 6 as a side dish.

Local Ingredients:

All vegetables picked up from the Farmer's Market. Herbs pulled from backyard garden.

Alison's Notes:

*I cut my eggplants into small slices and it didn't quite work, they were good on the first night but became kind of chewy when I had this for leftovers. I think they would last longer and probably be less chewy overall if the wedges were medium size.

(photography by: alison clayshulte)