Bowl of Ratatouile on a cutting board surrounded by vegetables

Is there such a thing as growing just a little zuccini? Probably not. Once it gets started it seems like there is no stopping it. Here’s way to put your zuccini harvest to good use.

Ratatouille Recipe
Serves 4 to 6 people

Zucchini 2
Eggplant 1
Tomato 2
Red Pepper 1
Green Pepper 1
Onion 2 medium
Garlic 4 cloves
Herbs:  Thyme, Rosemary, Herbe de Provence or Italian Seasoning.

(You can alter the amount of each vegetable.)

Peel and finely slice the onions. Peel and crush the garlic cloves. Wash and cut all of the other vegetables into big pieces (2” square). Saute the onions with olive oil (do not color), add the crushed garlic, cook for one minute, add the tomatos, peppers, zuchinis, eggplant and the herbs. Mix and cook for 3 minutes than put the pan in the oven at 350º F for 30 minutes. Check and mix the ratatouille every 10 minutes while the pot is in the oven. The ratatouille is ready when the vegetables are tender.

Thanks to our local French chef Jerry Mohr for this recipe.