Ratatouille
This is a perfect summer dish, not just because it makes the most of high-summer vegetables, but because it’s easy to double and is even better made ahead. The leftovers work beautifully with some grilled salmon or chicken on the side, or perhaps a bean dish. For breakfast (or heck, lunch or dinner), top with a fried or poached egg. To keep with the casual summer theme, please not that you don’t need to be precise with the amounts. When you’re dealing with whole ingredients like eggplants and zucchini, it’s hard to make it come exactly to a pound. The recipe will still be just fine!
- Servings: 4
Source: Nutrition By Carrie
Ingredients
- pound eggplant, sliced crosswise into 1-inch thick rounds
- Olive oil
- pound zucchini, trimmed, halves lengthwise, and sliced into 1/2-inch thick half-
- medium yellow onion, thinly sliced
- large red bell pepper, cored, seeded, and chopped
- large cloves garlic, thinly sliced
- Roma tomatoes, seeded and chopped
- teaspoon salt
- sprigs fresh thyme
- bay leaf
- finely chopped basil