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.
Posted on Mon, September 17, 2018
by Tiffany Olson filed under