Garden Fresh Ratatouille

Our own spin on Ratatouille is the perfect compliment for your garden bounty!

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In January your garden was but a drawing off roughly stressed withscribblesof veggie species and sort . During the cold months you changed your thinker more than a few clip . Sure enough by spring a plot of ground of ground hold some pinnace and lank vegetable plants .

They might have been small , but they were off the newspaper publisher and very much live . March through July , you were certain they would be devoured by something wickedness which might show up in the form of industrial plant - eatinginsects , disease , or your own marauding frankfurter .

It ’s now August and your niggling garden that could — did . And boy did it ever . You have a veggie bountifulness to be gallant of and if you ’re favorable , there ’s more than enough to partake in with neighbors and friends .

Maybe this weekend you should take in a few of them over for a “ Last day of Summer ” grillwork and throw together a small ratatouille side dish fresh from your garden . This recipe is courtesy of my bestie and me witness the subtle signs of nightfall and realize that we had n’t partied enough .

Ratatouille Ingredients:

Directions

Preheat oven to 350 .

1 . Cut the zucchini , white-livered squash vine , spud , and Roma tomatoes into 1/4 inch slices . You ’ll have little stacks of each vegetable when you ’re done . Thinly slit the mushrooms ( they will be slender than 1/4″ , but it ’s all good ) .

2 . Put a thin coat of olive crude oil on the bottom and the sides of the baking beauty .

3 . Now you ’re going to line up your veggies in a course , taking turns with each one . Any Kindergartener populate in your business firm will differentiate you this is a pattern . Example : one potato piece , one zucchini slice , one yellow squash slice , one tomato plant slice , and one mushroom slice . Repeat this until all of your cut are used up . You ’ll postulate to make several rows .

4 . After your veggire row are made , pick up your olive oil bottle and gently drizzle / shake some olive oil color over the vegetable contrast - up .

5 . Sprinkle the basil slices as equally as potential over the beauty , as well as the thyme , rosemary , and chopped garlic . Add a dash of salt and pepper .

6 . The diced onions are optional because I love onions and my bestie is turned off by them . If you choose to utilize them , just kill them and a niggling olive oil into a separate frying genus Pan with the heating plant setting on crushed to mass medium . manipulate them until they are affectionate and floppy and then dust them over the entire dish before you put it into the oven .

8 . Cover the ratatouille with foil and put it into the oven on the middle rack for about 40 minutes . After that clock time , check to see if the murphy are fond , if not then re - incubate them with the transparency and give it another 5 minutes or so until they are soft .

Once the potatoes are soft , pull out the foil off of the looking glass dish and sprinkle the grated Parmesano - Reggiano cheese all over the top . Put it back into the ovenuncoveredfor 5 more minutes or so — enough to meld the cheese .

rent the dish posture for a couple of minutes before serving .

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Prep those fresh veggies!Photo/Illustration: Chris McLaughlin

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