Then I remembered two things: one, my mom made a really great ratatouille that she froze in batches and brought to me in Maine, and two, I had bookmarked a summer ratatouille recipe sometime this summer and had yet to try it out.
My ratatouille was born.
Summer Vegetable Ratatouille
adapted from Oh She Glows
- 1 T olive oil
- One red onion, chopped
- 2 cloves of garlic, chopped
- 1 large eggplant
- 1 large zucchini
- 2 bell peppers, any color
- 3 large tomatoes
- 1/4 cup chopped fresh basil
- 1 T Bragg Organic Sprinkle (or Herbamere or Mrs. Dash)
- Pinch of salt
Heat the tablespoon of olive oil in a large skillet or pot and add garlic and onion. Cook for 5 minutes.
Add zucchini, eggplant, and peppers to the skillet, mix together, and cook for about 10 minutes.
Stir in tomato, basil, spices and salt and cook for another 5-7 minutes.
This smelled and looked awesome!
You can serve ratatouille with just about anything: mixed with rice, quinoa or potatoes, with croutons on top, or as a side dish. I've been eating mine with baked rice balls that I made this week with brown rice and organic beef:
This is such a simple recipe because if you have more or less of any of the veggies, it doesn't matter, you can use however much you have. It also freezes really well, a plus for anyone who doesn't have a lot of time to cook but wants to have healthy meals on hand. And only one pot to clean! Once I perfect the rice ball recipe, that will be ready for sharing as well!