Roasted Garden-Fresh Ratatouille

Makes 10 cups (2.5 L).

Roasted Garden-Fresh Ratatouille

Nothing beats fresh ratatouille made from your own garden-fresh vegetables. There’s something profoundly flavourful when the products are fresh picked and immediately turned into a recipe.

Zucchini steaks

Overgrown zucchini? Sometimes during a particularly hot spell, zucchini can grow from not-ready-to-be-picked to mammoth-sized almost overnight. What to do? Short of grating every cauliflower-sized patty pan or enormous green zucchini into containers to freeze for baking, we’ve taken another approach.

On our farm, we harvest overgrown zucchini, cut them crosswise into thick slices, and nickname them “steaks.” It’s a vegetarian dinner in minutes.

Lightly brush steaks with oil and season with salt, pepper, and chopped herbs, if you wish. Grill both sides just until steaks are hot and edges golden but still somewhat firm.

Serve with Roasted Ratatouille spooned overtop, or spread with Kale and Walnut Pesto (see recipe) and a smattering of cheese. Or serve with shredded fresh garden greens and tahini lemon dressing drizzled overtop with chopped nuts. There are so many variations and possibilities, I no longer moan when they suddenly appear in epic glory.

Tip: Can be refrigerated for several days, or freeze in small containers for a couple of months.

Ratatouille has a myriad of uses, especially when prepared in fine dice as done here. Spoon onto crostini and top with crumbled goats’ cheese as an appetizer. Add to a saucepan along with enough stock and serve hot as a soup with ziti pasta noodles. It’s delicious chilled and served at a picnic. The possibilities are endless.

Each 1/2 cup (125 mL) serving contains: 63 calories; 1 g protein; 4 g total fat (1 g sat. fat, 0 g trans fat); 6 g total carbohydrates (4 g sugars, 2 g fibre); 99 mg sodium

Source: Growing a Dream

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