Every Thursday, Fresh Fork Market customers receive a newsletter with a suggestion of recipes for a few of the items we receive. Back at week 4, Trevor included several recipes for ratatouille. Previously, I did not know much about ratatouille except that it is the title of a cute kids movie. I think it is nearing the end of ratatouille season as it typically includes summer squash and tomatoes, but I think you can still buy some quality local squash and tomatoes. At any rate, I wanted to post this so I can remember which recipe we enjoyed for ratatouille from the newsletter.
4 Tbsp extra virgin olive oil, split
1 lg globe eggplant
1 sm zucchini
1 sm yellow squash
2 med tomatoes
1 lg onion
3 cloves garlic
1 8 oz can tomato sauce
2 sweet bell peppers
Salt & Pepper to taste
Thinly slice onion. Chop bell peppers. Mince garlic. Cut eggplant into a 1/2 inch dice. Cut zucchini and yellow squash in half longwise; thinly slice both. Cut tomatoes into thin wedges (approx 8 per tomato). In a large Dutch oven (I used a large soup pot), heat oil over medium heat. Add onions and peppers and saute until just transleucent. Add garlic and continue sauteeing until
fragrant. Add eggplant and drizzle with more oil; cook stirring until eggplant is about 3/4 cooked. Add zucchini and yellow squash and cook until squash is about 1/2 done. Add tomatoes, tomato sauce and salt and pepper to taste. Bring to a boil; lower to a simmer and cook, covered, for 30- 40 minutes, stirring frequently, until vegetables are done. Serve as sauce over whole grain pasta or as a stew.
I served over grilled chicken strips. This was good the first night and wonderful the second. It’s one of those dishes that is even better when you have leftovers. So ideally, I would prepare this, throw the cooked chicken into it, throw it in the fridge and eat it the next day.
Uncooked veggies are not usually a favorite of mine. I eat green salads but rarely enjoy them. I’m not really much of a cold sandwich girl either. So I was a bit nervous about this dish but it sounded so refreshing, I made it for the family Sunday dinner.
Turns out, raw veggies can surprise you.
No Cook Summer Vegetables
Adapted from Sweet Peas and Pumpkins
4-5 cups diced vegetables (I used about 2 ears of corn, straight off the cob–no need to boil, 2 yellow squash,
and a cucumber. But you could also use zucchini, sweet peas, or even thawed frozen green beans)
2 tablespoons fresh basil, chopped
1/2 cup mozzarella, monterey jack or cheddar, cut into 1/4 inch cubes
1 tablespoon olive oil
1 tablespoon flavored clear vinegar (ex: white wine, tarragon, or cider)
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
Combine vegetables, onion, basil and mozzarella in a medium or large bowl.
Add the oil, vinegar, salt and pepper. Stir well.
Let sit for at least one hour before serving. The vinegar in the dressing “cooks” the vegetables a bit
and they are soft to eat.
This is a nutritious way to eat these veggies, and you dont have to turn the stove on to prepare it!