Summer Recipe #4- Ratatouille

No, it's not the movie. Although I am a fan of the little "rat." He was very creative... this recipe evolved from watching my favorite Saturday morning cooking shows on PBS. They really are the best.



I make this on a regular basis, all the family loves it. I can mix and match and use what I have on hand from my garden or what is on sale at the grocery store. Sometimes I omit the meat all together and call it a vegetarian night dinner- one that is filling and hearty.

Ratatouille

Tip: Cut all the vegetables/meats the same size- 1" pieces

2 cups zucchini
2 cups butternut squash, peeled
1 medium onion
2 cups whole mushrooms, cleaned
6-8 small red potatoes
1 small eggplant
2 lbs sausage or chicken(optional)
1 can diced tomatoes, drained or 2 cups fresh, diced tomatoes
Salt and pepper
2-3 tablespoons olive oil
Parmesan cheese (optional)

In a large bowl, toss all vegetables and meat in olive oil and salt and pepper to coat. Place on a large baking sheet and bake at 450 degrees for 20-25 minutes. Check vegetables. When they are slightly browning on the edges and fork tender, remove and sprinkle parmesan cheese on top if desired.

Happy baking!