Summer Garden Ratatouille

This is one of those recipes that is great for using up whatever vegetables you have from your garden or CSA and lets the taste of the vegetables come through.

FOR PRINTABLE VERSION CLICK HERE: Summer Garden Ratatouille 

Source: Simply in Season

2 onions (chopped)
4 cloves garlic (minced)
1 bay leaf
1 medium eggplant (diced)
1 1/2 Tbsp fresh basil (chopped)
1 Tbsp fresh rosemary (chopped)
1 1/2 tsp salt
1 tsp fresh marjoram (chopped)
2 summer squash (chopped)
2 sweet peppers (chopped)
2 cups tomatoes (chopped)

1. Saute’ the onions, garlic, and bay leaf over medium heat in olive oil about 5 minutes.

2. Add eggplant and herbs and cover, cooked, over medium heat about 15-20 minutes or until eggplant is soft. Stir occasionally.

3. Add remaining vegetables and simmer about 10 minutes or until squash is soft.

4. Serve over pasta or polenta, topped with shredded Parmesan cheese.

Servings: 4

Nutrition Facts
Serving size: 1/4 of a recipe (12.5 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 82.35
Calories From Fat (7%) 5.4
% Daily Value
Total Fat 0.65g 1%
Saturated Fat 0.15g <1%
Cholesterol 0mg 0%
Sodium 892.69mg 37%
Potassium 767.4mg 22%
Total Carbohydrates 18.45g 6%
Fiber 5.39g 22%
Sugar 9.01g
Protein 3.8g 8%

The Verdict: Despite a lot of chopping, this recipe doesn’t require a lot of attention and is pretty foolproof. The fresh herbs are wonderful. It’s a summer favorite that can be multiplied to feed a crowd.

This post shared at Recipe Roundtable