Summer Vegetable and Herb Ratatouille

This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at 365Barrington.com.

I refuse to tap out and admit summer is coming to an end. However, with the seasons winding down, there is a beautiful abundance of vegetables, especially tomatoes and vine ripe eggplant, zucchini and yellow squash. Today’s recipe employs all of these delicious ingredients, which can be found right now at the Farmer’s Market in Heinen’s Produce Department.

Ratatouille is a traditional country dish from the Provence region of France. It’s fresh and bright with colorful veggies on a bed of garlicky tomato sauce that create layers of flavor. Serve it with grilled bread or tossed with pasta, then use the cold leftovers as a sandwich on grilled or toasted country bread with a bit of mayo. It is a great, low-calorie way to start the week, especially on meatless Monday.

Ratatouille

Ingredients

Veggies

2 eggplants
6-8 Roma tomatoes
2 yellow squashes
2 zucchinis

Sauce

2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
salt, to taste
pepper, to taste
1 oz can of crushed tomatoes
2 tablespoons chopped fresh basil, from 8-10 leaves

Herb Seasoning

2 tablespoons chopped fresh basil, from 8-10 leaves
1 teaspoon garlic, minced
2 tablespoons chopped fresh parsley
2 teaspoons fresh thyme
salt, to taste
pepper, to taste
4 tablespoons olive oil

Method

Preheat the oven for 375˚F (190˚C).
Slice the eggplants, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch rounds, then set aside.
Make the sauce: Heat the olive oil in a 12-inch oven-safe pan over medium-high heat. Sauté onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper. Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
Mix herb seasoning ingredients and pour over the cooked ratatouille.
Serve while hot as a main dish or side. The ratatouille is also excellent the next day–cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes or simply microwave to the desired temperature.
Enjoy!