Simple Ratatouille

Even though fall is officially here (YAY!!), some of you may still be drowning in zucchini and summer squash from your own garden or generous neighbors.  Have no fear! I have a recipe that will help you use up the last of your summer produce so you can move on to all the delicious food that fall has in store (butternut squash and pumpkin anyone?).  This meal comes together quickly and tastes great, so eat up!

Simple Ratatouille 

photo (38)

  • 1 medium zucchini
  • 1 medium summer squash
  • 1 small eggplant
  • 1 1/2 cup diced tomatoes
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1 tsp oregano
  • 1 tsp basil
  • 1/2 tsp thyme
  • salt and pepper

1.  Preheat oven to 375.  Slice your zucchini, summer squash, and eggplant into 1/2 in rounds or if your baking dish is smaller you can cut them into half-moons.  Lightly oil a casserole baking dish and start layering your vegetables.  Zucchini, squash, eggplant, zucchini, squash etc. until you run out of vegetables.

2. In a medium bowl mix the tomatoes, onion, garlic, and spices.  Pour this over the layered vegetables, making sure you cover all of them.  Cover your dish with aluminum foil and bake in the oven for about 25 minutes.  Check to see that the sauce is bubbling, then remove foil and bake for an additional 5 minutes. Remove from the oven and let it cool for a few minutes before you serve it up and enjoy!

See? Totally simple meal that is perfect for using up your summer vegetables!  You can also use store-bought pasta sauce, but it tastes better the other way.  Enjoy!