Garden Stand Recipe: Ratatouille

Recipe submitted by: Patrick Connors

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  • 1x Eggplant
  • 2x Zucchini
  • 3x tomatoes
  • 1/2 onion
  • 1/3 cup carrots
  • 14 oz crushed tomatoes
  • 2 tsp dried basil
  • 1/2 tsp dried parsley
  • 4 tbsp olive oil
  • 4 garlic cloves
  • Salt
  • Pepper

Step-by-Step Cooking Directions

Step 1. Preheat oven to 375F.

Step 2. Use a large nonstick pan to heat 2 tbs of olive oil over medium heat. Add onion, garlic, and carrot and cook until tender, about 5 minutes.

Step 3. Add crushed tomatoes and seasonings. Simmer for 15 minutes. Add salt and pepper to taste.

Step 4. Add the thickened sauce to a cast iron skillet. (4 mini cast iron skillets make an adorable table set!)

Step 5. Slice the vegetables into thin and uniform cuts, using a mandolin if available. Arrange the sliced vegetables into a circle in the pan, upright on top of the sauce. Create concentric circles until the skillet(s) is full. Brush the tops with olive oil.

Step 6. Cover and bake for 30 minutes. Then uncover and bake until the vegetables are tender and browned slightly on top.

Bonus: Serve with crostini and add a dollop of goat cheese to the center of the skillet(s) before baking.

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