End of Summer Ratatouille

Parsley Mixture
1 bunch fresh parsley
1 red onion, thinly sliced
4 cloves garlic, slivered
1 T. kosher salt
1 tsp. ground black pepper
1/2 cup olive oil

Combine in a bowl.
1/4 cup olive oil
1 medium eggplant, diced into 1" cubes
2 yellow squash, diced into 1" cubes
2 zucchini, diced into 1" cubes
1 red, yellow and green bell peppers, diced into 1" cubes
3 large ripe tomatoes, coarsely chopped
1 bunch fresh basil leaves, coarsely chopped
1 cup grated Parmesan chees or 1 cup Montrachet or goat’s cheese

Place in the vegetables in layers in a baking dish with the parsley mixture in between each layer or vegetables. Cover with foil and bake in preheated 375 degree oven for 30 minutes. Remove foil, top with basil and cheese and bake 5 minutes, uncovered.

OR saute the parsley mixture in a 12″ skillet for 3 minutes, add eggplant, cook for 2 minutes and then add remaining ingredients. Cook for 5-8 minutes. Toss in the basil and sprinkle cheese on top. Serves 6-8.

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