this dish was so flavorful and so simple. i think it is beautiful as well! i made it back at the beginning of september when a good family friend, terry from maine came and stayed with us for a few days when she brought her kids, mattie and lee out to byu-idaho. she is a vegan and i loved the opportunity and challenge to cook for her and try some recipes that i'd been wanting to make.
this is a wonderful chance to use up your garden's bounty as well!
ratatouille: serves 6.
1) sautee eggplant, zucchini and summer squash in olive oil and garlic and italian seasoning blend.
2) layer with thick tomato slices over a little homemade marinara sauce.
3) bake at 350 until warmed through and then served over brown rice.
delish way to use up summer veggies and a great vegetarian dish as well.
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