Another abundant end of Summer vegetable is squash which includes all the varieties of zucchini. These are perfect in the classic dish of Provence, Ratatouille which is a combination of zucchini, eggplant, onions, tomatoes and lots of good olive oil. The key to cooking this colorful assortment of vegetables is to first cut them all the same size and then to cook them separate from each other; the vegetables need different cooking times, and zucchini and tomatoes are quick but eggplant will take more time to be tender. It is also a recipe that will taste even better the next day, so make a big batch. I served my ratatouille with a grilled rib eye steak, perfect!
Zucchini squash, diced (yellow, green, etc)
Yellow onion, diced
Garlic clove, diced
Extra virgin olive oil
Kosher salt/fresh cracked pepper
1. Arrange all cut vegetables in separate piles ready to cook.
2. Heat a dash of oil in a saute pan; when oil is hot cook the vegetables separately 'till tender.
3. Finish with remaining vegetables.
4. Combine all the cooked vegetables, season to taste, add chopped basil.
Serve warm or at room temperature