So for the past two days, we’ve been enjoying the best summer veggie treat, ratatouille. Ratatouille is a delicious, healthy way to enjoy and use up a lot of the wonderful vegetables that so many people have overflowing their gardens this time of year. It’s also a very forgiving recipe, with only a couple of essential ingredients — everything else is fairly optional. Here is my basic recipe for this wonderful main course over pasta or rice, or side dish.
Extra virgin olive oil
Salt and pepper
Adobo (or garlic powder)
Chopped fresh tomatoes or canned stewed or diced tomatoes
Any combination of the following sliced or chopped:
Heat a fairly large frying pan, and coat the bottom with one good swirl of olive oil, then turn down the heat and add the chopped garlic (about two cloves, depending on how garlic-y you like your food). Add the vegetables (not the tomatoes). Add a few good shakes of salt, pepper, and Adobo, let simmer for a few minutes. Add the tomatoes and a good shake of the Italian seasoning and let cook for a good 10 minutes or until the veggies are nice and tender. I like to add a little bit of canned crushed tomatoes to get a nice sauce coating.
Remove from heat and serve with your chosen items!