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Seasonal Vegetable Ratatouille

Ratatouille is a dish from the French region of Provence where fresh vegetables are combined and simmered with a small amount of oil in a sauté pan, usually Olive oil. The vegetables are then served hot or at room temperature as a side dish to an entrée or an appetizer over bread or crackers.

Serves 6-8 as a side dish, 15-20 as an appetizer

• 2 to 4 Tbsp of Olive oil (depending upon size of sauté pan)
• 1 medium yellow or white onion diced
• 3 cloves of garlic, peeled and minced
• 2 medium carrots cut into ¼” dice
• 1 medium sized eggplant, peeled and cut into 1/2‘” dice
• 4 small to medium Zucchini cut into ½” dice
• 1 medium squash (Acorn or Butternut) cut into ½” dice
• 1 sweet red bell pepper cut into ½” dice
• 6 brussells sprouts cut into 8 pcs per sprout (optional fall vegetable)
• 2 to 3 large tomatoes seeded and diced
• 3 Tbsp of fresh herbs finely chopped. Choose from (oregano, basil, thyme, marjoram)
• 1 Tbsp of Balsamic vinegar or fresh lemon juice
• Salt & Pepper to taste

Heat a sauté pan over medium high heat for 2 to 3 minutes. Add oil and let heat through for 1 more minute. Then add the onions, garlic and carrots to the pan: Sautee until onions are translucent and carrot are slightly tender, about 3 – 5 minutes. Add the squash, bell pepper and Brussels sprouts and cook an additional 5 to 10 minutes until they have started to become tender. At this time you can add the eggplant and the tomatoes, mixing well until all ingredients are combined. Cook the vegetable mixture for 5 to 10 more minutes until the tomatoes start to break down and release their juices. At this time stir in the balsamic vinegar and let cook for 2 to 3 minutes. Just as all the ingredients have finished cooking and are well blended and tender, add the fresh herbs and season to taste with salt and pepper. The consistency of the ratatouille should be slightly moist from the juices of the vegetables, but not too liquid.

You can substitute the vegetable ingredients shown above, with whatever might be in season or are your favorites. Also, make sure to use vegetables that can hold up to the sauté process. Enjoy and remember to always “Savor the Flavor”

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