Every year at this time I remember the harvest back on the prairie farm. The orange harvest moon, the smell of the sweet grasses and the newly fallen grain.
The garden would be brimmming with luscious produce and many hours were spent shelling peas, shucking corn, pickling and making jams and jellies.
This recipe is a wonderful way to combine all those wonderful flavors of the harvest into a healthy vegetarian meal or side dish.
Visit your nearest farmers market for the freshest produce.
Ratatouille
Ingredients
2 zucchini, cut into quarters lengthwise
2 yellow squash, cut into quarters lengthwise
2 Japanese eggplant, halved lengthwise
2 red bell peppers, stemmed, seeded and quartered
2 yellow bell peppers, stemmed, seeded and quartered
2 red onions, quartered
1 pint cherry tomatoes
1/2 cup olive oil, plus 2 tablespoons
Salt and freshly ground pepper
4 cloves garlic, finely chopped
2 tablespoons finely chopped fresh oregano leaves
1/4 cup finely chopped flat-leaf parsley leaves
1/2 cup cannellini beans (optional)
Preheat grill to medium-high.
Directions
Place all cut vegetables and the tomatoes in a large shallow baking dish, add the 1/2 cup of olive oil, and toss to coat. Season with salt and pepper, to taste. Place the vegetables on the grill and cook for 5 to 6 minutes, turning halfway through the cooking time. Remove the tomatoes, cover grill, and cook the remaining vegetables for 2 minutes, or until almost cooked through.
Transfer vegetables to a cutting board and coarsely chop (leave tomatoes whole). Place the chopped vegetables and tomatoes in a large bowl, add the beans,2 tablespoons of olive oil, garlic, oregano and parsley and season with salt and pepper, to taste. Serve at room temperature.
May you enjoy the flavors of the Season!!!
About Sally Shepherd
