RAINBOW RATATOUILLE

Serves 6-8

This recipe is incredibly easy and customizable, perfect for using up the last of the summer harvest – and whatever you have overflowing from your garden or CSA share!

Make a family movie night out of it by putting on a big pot to simmer and watching the movie “Ratatouille” and enjoy its namesake for dinner!

Paired with a fresh crusty French baguette (or we had some of Thom’s Bread herbed focaccia last night), a fragrant and colorful bowl of this simple harvest dish is perfect for sopping up all the flavor of a healthy meal.

You can also add bell peppers or sometimes we like to add white beans at the end for a little protein.

Here’s how we made rainbow ratatouille kid friendly at our French themed summer camp… For fall this week, I made it with several chopped bell peppers, no zucchini or squash this time, but added rosemary and oregano for hearty herbacious flavor.

INGREDIENTS

2 tablespoons olive oil

3 cloves garlic, chopped

1 large eggplant, diced

1 large or 2 small zucchini, diced

1 yellow squash, diced

1 large onion, diced

2 bell peppers, diced

2 cans tomatoes (whole, diced, sauce, whatever you have on hand) or 4-6 fresh

1 can tomato paste

1 bay leaf

Salt and pepper to taste

1 teaspoon each, rosemary and oregano

Fresh basil for garnish (optional)

INSTRUCTIONS

1. Heat dutch oven over medium-high, add olive oil and sauté garlic 2 minutes.
2. Add onion, eggplant, zucchini (peppers if using) and sauté a few more minutes. Season with salt and pepper.Add tomatoes/sauce and paste and stir. (Add 1 teaspoon each, rosemary and oregano, if desired)
3. Add bay leaf, salt and pepper. Simmer on low covered for 45 minutes to an hour.
4. Top individual servings with fresh chopped basil and serve with warm crusty French baguette slices.