Ratatouille #FarmersMarketWeek

This delicious, colorful and flavorful vegetable stew makes a perfect side dish or main course meatless meal.  It is vegetarian and vegan friendly.

This is a great dish to take advantage of all the summer bounty available right now at your local Farmer's Market.

We have been celebrating Farmer's Market Week and today is our final day.......

Friday’s Farmers Market Week Recipes

• Cherry Rhubarb Pie by Hezzi-D's Books and Cooks
• Easy Dill Pickles by Palatable Pastime
• Italian Sausage, Bell Pepper, and Garlic Scape Risotto by Cheese Curd In Paradise
• Panzanella Salad with Red Onions, Fresh Basil, and Olives by Karen's Kitchen Stories
• Parsley and Sage Walnut Pesto by Savory Moments
• Peach Panzanella Salad by Kate's Recipe Box
• Peachy Blueberry Icebox Cake by The Freshman Cook
• Ratatouille by A Day in the Life on the Farm
• Roasted Pepper Salad by Jolene's Recipe Journal
• Spicy Mango Salsa by Intelligent Domestications
• Sweet and Easy Corn on the Cob by Making Miracles
• Three Cheese Zucchini Boats by Blogghetti
• Watermelon Sparkling Frosé by A Kitchen Hoor's Adventures

Ratatouille is one of my favorite ways to use up all the extra produce left in my refrigerator before my next CSA or Farmer's Market Visit. It's quick, easy and can be made with any ingredients you have on hand.  It can be made ahead and reheated when you are ready to serve it up.

#vegetables, #stew, #eggplant, #vegetarian, #vegan, #zucchini, #peppers

Entrees, Vegetable Sides, Meatless, Vegetarian, Vegan

French

Yield: 4 servings

Author: Wendy Klik

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Ratatouille

This delicious, colorful and flavorful vegetable stew makes a perfect side dish or main course meatless meal. It is vegetarian and vegan friendly.

Prep time: 15 MCook time: 25 MTotal time: 40 M

Ingredients:

• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1/4 c. olive oil
• 1 eggplant, cut into 1/2" dice
• 1 small zucchini, cut into half moons
• 1 red bell pepper, diced
• 1 orange bell pepper, diced
• 3 tomatoes, coarsely chopped
• 1/4 t. dried oregano
• 1/4 t. dried thyme
• salt and pepper to taste
• 6-7 basil leaves, chiffonade

Instructions:

1. Place 2 Tablespoons of the oil in a large skillet over medium low heat.  Add the onion and garlic.  Cook and stir until translucent and softened.  
2. Add remaining olive oil to pan.  and raise heat to med high.  Add the eggplant and cook for about 5 minutes.  Stir in the zucchini and peppers.  Continue cooking for another 12-15 minutes, until all vegetables are tender.
3. Stir in the oregano, thyme, salt, pepper and basil.  Cook and stir for another minute before serving.

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