A garden full of veggies...a wonderful dish to prepare and serve in a variety of ways...warm in a bowl, with arugula and goat cheese as a wrap...or cold on a bed of greens with toasted pine nuts and a scoop of quinoa. Enjoy this delicious recipe for a summer favorite.
Ingredients
3 onions sliced
¼ cup olive oil
1 eggplant cut in quarters and sliced
6 medium zucchini cut in half and sliced
1 green pepper sliced
2 cups fresh string beans cut into 1 inch pieces
4-5 large tomatoes cut into small pieces or 2 (15 oz) cans stewed tomatoes
1 (16 oz) can white or Northern beans (optional)
½ cup water
2-3 cloves garlic crushed
1 tsp sea salt
1 tsp fresh ground pepper
1-2 teaspoons fine herbs (herbs of provence)
¼ cup fresh chopped basil
1-2 teaspoons oregano
1 teaspoon sugar
Instructions
Sauté onions in oil.
Place onions and all remaining ingredients in a 4-5 quart ovenproof casserole and stir.
Cover and bake in a 350˚ oven for 2-3 hours, until vegetables are tender.
Stir every ½ hour.
Saves up to a week in the refrigerator.
Recipe by Growing Weisser at https://www.growingweisser.com/ratatouille-fresh-from-the-garden