Harvest Ratatouille

My mom gave me a lot of fresh veggies from her garden the other day, including several baby eggplants. Today I decided to make something using the cornucopia of produce I had in my fridge. I quickly settled on ratatouille. Everything except the olive oil, garlic, salt and pepper came from either my mom’s garden or my own. I diced most of the veggies in advance throughout the day when I was feeling well enough to stand and use a knife. This worked really well and cut down on the time it took me to actually cook dinner.

4 Roma tomatoes, diced
2 baby eggplants, diced
2 cloves garlic, minced
1 orange bell pepper, diced
1 medium red onion, diced
1 medium zucchini, diced
3 Tbs flat-leaf parsley, finely chopped
1 tsp fresh thyme
1 Tbs olive oil
Salt and pepper

In a large saute pan combine oil and onion. Cook on medium heat until onions are translucent and slightly caramelized. Add tomatoes, eggplant, garlic, bell pepper, zucchini and thyme. Lower heat to a simmer. Cook until all the vegetables are cooked through. Turn off the heat and stir in the parsley. Add salt and pepper to taste.

About Vandy Roadifer

Vandy Roadifer has a M.S. in Human Nutrition and lives with complex chronic illnesses, which includes many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Gluten Free, Grain Free, Side Dish, Specialized Diets, Vegan. Bookmark the permalink.

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