Ratatouille

Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes.  Today our series of summer recipes featuring in-season produce continues. Our featured ingredient this week is zucchini!  Here is a link showing the nutritional value of this summer squash as well as it’s health benefits.

As prolific as zucchini is both in our own gardens as well as the farmstands from which we purchase some of our produce, I suppose we could continue for the rest of the summer with recipes utilizing zucchini.  Earlier this year, I posted a recipe for Gluten Free Zucchini Muffins; check it out!

Today’s recipe is for Ratatouille—a yummy melange (mixture) of zucchini and other seasonal veggies!  Ratatouille can be served hot, room temp (my favorite), or even cold.  It can be a delicious side dish served with something yummy off the grill.  It is a tasty alternative as a pizza topping, too.  Our favorite way to enjoy Ratatouille is as a vegetarian entree with the addition of fresh mozzarella pieces; oh yum!   And bread…don’t forget some bread!  A nice crusty baguette or loaf of Italian bread is great!  This is also a dish which can be served—and enjoyed by all—when you have any combo of vegetarians, vegans, and meat eaters.

And, of course, I would be remiss to fail to mention my favorite (yours, too?) Ratatouille… Actually, a little rat who yearned to be a French chef.  Remember him?

Ratatouille

Ingredients:
1/4 cup olive oil, plus more as needed
Kosher salt and ground lemon pepper*
1 medium-sized eggplant, cut into cubes
2 medium-sized zucchini, halved and cut into halfmoons
1 red pepper, cubed
1 yellow pepper, cubed
1 large sweet onion, chopped
8 ounces baby bella mushrooms, chopped
3-4 medium tomatoes, chopped
3 tablespoons chopped garlic
2 teaspoons chopped fresh thyme
1 stem fresh rosemary, pulled into sprigs
3 tablespoons good balsamic vinegar
optional: 8 ounce container of fresh mozzarella balls

Directions:
Heat 2 tablespoons of olive oil in a large saute pan.  Cook the vegetables, individually, (separately) for 5 or 6 minutes each, seasoning lightly with kosher salt and a few grinds of lemon pepper.  Remove each and place into one large bowl to hold ‘til remainder of veggies (eggplant, zucchini, peppers, onion, mushrooms) are finished. Add additional olive oil as needed.  Combine all of the cooked vegetables back together in the pan, and then stir in the chopped tomatoes, garlic, thyme, and rosemary.  Allow to gently simmer for 20 minutes.  Finally, add the balsamic vinegar, and taste for additional salt and pepper.  Enjoy!

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God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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If you would like to send a personal message to Coleen concerning this blogpost, you may email her at: Coleen@girlfriendscoffeehour.com

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