September Recipe: End of Summer Ratatouille

September Recipe: End of Summer Ratatouille

End of Summer Ratatouille

September is harvest month and fresh produce abounds in our gardens and at the Farmer's Market. Try this fall dish with Areyna Torrontes or Occam's Razor Red.


2 onions, peeled and thinly sliced
2 cloves garlic, peeled and thinly sliced
1 eggplant, thinly sliced
1 zucchini, thinly sliced
2 green peppers, sliced or chopped
8 small tomatoes roughly chopped
2 sprigs fresh rosemary or 1 tsp dried rosemary
3 sprigs fresh thyme or 1 tsp dried dried thyme
2 Tbsp olive oil
Salt and pepper to taste


Preheat oven to 350 degrees. Combine first eight ingredients in an ovenproof dish. (keep herb sprigs intact). Drizzle with oil and season with salt and pepper. Cover with foil and bake 45 minutes. Remove the foil and bake for another 30-45 minutes until deep golden brown. Remove herb sprigs. DO AHEAD: Will keep for 3-4 days refrigerated; this is super delicious cold and improves with a little time. 

Serves 4-6

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