Ratatouille, Refined and Revamped

Hey late August…welcome, come on in!  If it weren’t for the bumper crop of scrumptious produce you provide, I’d be VERY unhappy to see you.

I am a fan of ratatouille, but many times it looks…well, inelegant. As the saying goes, “you eat with your eyes”, so taking a little effort can lead to a more holistically satisfying dining experience. Stacked and jazzed with an herb garlic sauce that you’ll want to put on everything, this ratatouille recipe lovely.  For the best flavors, choose *local produce if at all possible.  Serve with your favorite protein. Serves 4.

1 Pepper

1 Onion

1 Eggplant

2 Summer Squashes (yellow, green or both)

4 Smallish Tomatoes

1 Bunch Basil

2 Cloves Garlic

The Juice of 2 Fat Lemons

1/2 Cup Olive Oil

Salt and pepper

For veggies: Slice veggies into thin round slices, season with salt and pepper and coat with olive oil.  Sauté, grill or roast until softened, but still firm, and slightly translucent.

For sauce: in a food processor, mince garlic first, and then basil.  Stream in olive oil and lemon juice.  Season with salt and pepper.

Stack veggies and garnish with sauce and sauce.  You should have plenty of sauce left for your accompanying protein.

*Are you local to Westchester?  Check out the Mead Orchards stand at the Pleasantville and Tarrytown Farmer’s Markets.

Leave a Reply

Your email address will not be published.