Cook This: Garden Harvest Ratatouille
article & photos by lovely hitchcock
A few of my friends grow a garden every year, and I benefit from their harvest. The sweetest thing about ratatouille is that you can customize it. Here is a recipe; feel free to make it your own.
- 3 fresh tomatoes; sliced
- 2 Tablespoons olive oil
- 3 Tablespoons fresh thyme (you may also use other herbs like basil, parsley, and oregano, finely chopped)
- 1 large onion
- 1 garlic clove
- 1 large eggplant
- 2-3 zucchini (small)
- 2-3 summer squash (small yellow)
- 2 plum tomatoes (small)
- Sea salt
- Parmesan cheese
- Slice eggplant, zucchini, summer squash, tomatoes, and onion into thin round slices. Set aside.
- Using a blender, blend fresh sliced tomatoes, olive oil, fresh herbs, garlic, salt, and pepper.
- I prefer to use a round baking dish or a round cast iron; pour the tomato mixture into the prepared baking dish and smooth it into an even layer on the bottom of the pan.
- Arrange the sliced vegetables by alternating them (e.g., onion, zucchini, eggplant, tomato; repeat) and place them against the side of the pan; repeat until you've formed round rows of vegetables. Use up all of the slices.
- Brush the top of the vegetables with olive oil to prevent them from browning while baking.
- Bake at 350 degrees for about an hour or until vegetables are tender.
- Garnish with parmesan and some preferred fresh herbs.
Living in that delightful gray area of life, Lovely garners her energy from being a mother, furniture refinisher, craft junkie, foodie, and gym and yoga addict (yet she’s also an occasional skipper). She is a risk-taker yet a problem avoider, fierce yet wimpy, a veteran's wife, and always a pixel shooter.