Seasonal Eating: Late Summer Ratatouille
By heatherpc on September 03, 2014
My garden cannot stop producing. There are twinges of fall in the air, the sun is lower in the sky, but I am continuing to have an abundance of beautiful, vibrant vegetables. My Late Summer Ratatouille is perfect for using up all those extra garden or CSA vegetables. A trip to the farmer's market would do the trick too. Have you been lately? They are bursting with all sorts of tomatoes, eggplant and squash.
Traditional ratatouille is a combination of eggplant, tomatoes, peppers, onion and summer squash cooked very slowly in the oven over a long period of time. Enter a quicker, more modern version that will satisfy your need for fast and simple. Supremely fresh vegetables, however, are key. Take your time this week to slowly experience all the variety, color and flavor of your local farmers market and find the vegetables you think look the best.
In addition to tomatoes, eggplant, onions, peppers and herbs I had in my garden, I also decided to throw in some fresh local corn kernels to mix it up a little. It tasted exactly like summer, all in one dish. Click HERE for the Late Summer Rataouille recipe and enjoy!
Heather Carey, M.S.
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