Summer Ratatouille // @2souschefs

I strive to find great quick summer meals for our weekday lunches. We were at the Cashiers Farmers Market when I got inspiration from the fresh summer vegetables surrounding us. Ratatouille utilizes all the vegetables that the summer has to offer. It also just so happens to make an amazing light lunch before work. I added a seared chicken breast on top of my ratatouille for our lunch last week to add a punch of protein. But you can really add any other protein to this dish to round it out.

The perfect large wood cutting board is essential for a recipe that includes dicing of vegetables. A nice quality cutting board will give you enough space and will last a lifetime.” -Andi

Ingredients

  • 1 yellow onion – medium diced

  • 1 garlic clove – sliced

  • 1 red bell pepper – medium diced

  • 1 yellow squash – medium diced

  • 1 green zucchini – medium diced

  • 1/2 eggplant – medium diced

  • 1 8 ounce can fire roasted tomatoes

Directions

  1. On a large cutting board, dice all the vegetables and keep them in small piles organized on the board.

  2. Put a large sauté pan on medium heat. When the pan is hot add a tablespoon of olive oil.

  3. Add the diced onions to the pan. Season with salt and pepper. Cook the onions until translucent or for about eight minutes.

  4. Add the garlic. Sweat the garlic for three minutes.

  5. Add the red peppers and eggplant next. Season with salt and pepper. Cook the eggplant and pepper for about ten minutes.

  6. After the vegetables becomes soft, add the squash and zucchini. Cook the squash and zucchini for another ten minutes.

  7. Add the fire roasted tomatoes. Season with salt and cook for another five minutes.

  8. Plate.

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