Ratatouille

·         1 lb. zucchini (can also use yellow squash when in season)

·         1 lb. egg plant

·         1 lb. onions

·         4 sweet peppers (red, green, yellow or orange)

·         4 garlic cloves; minced

·         2 lbs. tomatoes

·         6 oz. olive oil (as needed)

·         ½ cup chopped fresh parsley

·         1 bay leaf

·         ¼ tsp dried thyme

·         Salt and pepper (to taste)

1.    Prepare vegetables:  wash, trim the ends and cut into ½” dice

2.    Peel the egg plant and onions; cut into ½” dice

3. Remove the cores and seeds of the peppers and cut into ½” dice

4.    Mince the garlic

5.    Peel and seed the tomatoes; chop into ½” dice (can also use canned diced tomatoes if it’s easier)

6.    Preheat oven to 325 degrees

7.    Sauté the zucchini in a small amount of olive oil until it is about half cooked; transfer to heavy saucepan or brazier

8.    If using yellow squash, sauté in a small amount of olive oil until it is about half cooked; transfer to heavy saucepan or brazier

9.    Sauté the eggplant in a small amount of olive oil until it is about half cooked; transfer to heavy saucepan or brazier

10.  Sauté the sweet peppers in a small amount of olive oil until it is about half cooked; transfer to heavy saucepan or brazier

11. Sauté the onions and garlic in a small amount of olive oil until about half cooked; transfer to heavy saucepan or brazier

12. Combine the vegetables, tomatoes and seasoning in a brazier; cover and slow cook in the oven for 30 minutes

13. If the vegetables are too juicy, cook uncovered on a range top for a few minutes to reduce the liquid

14. Adjust seasonings and serve hot or cold

Yields:  20 servings (4 ounce portions)

Recipe Courtesy of Chef Kim Bradbury