by Heather Schmitt-Gonzalez / Wednesday, August 8, 2012
Ratatouille (...summer in a dish) #CookforJulia
Really - and here's why...
A casserole dish heavy with layers of vibrant summer vegetables is a beautiful sight. Especially if it smells as wildly mouthwatering as ratatouille does once all of those veggies start mingling with a little olive oil and herb. It's almost enough to drive a person mad with desire. Well, drive ME mad with desire, anyway.
But I'm pretty sure what sold it was when they asked me what I was making. And I told them Ratatouille. Well. Any child worth their spit perks up when they hear the word Ratatouille. That piqued their interest. HOOK.
Less than thirty seconds later, both plates were empty. Mmmmmmmm's and I LOOOOVE ratatouille's were lilting through the air. And requests for MORE RATATOUILLE were in my ear. Aaaahhhh. The beauty of it.
So, thank you Julia. And thank you little grey rat named Remy - because while you were never mentioned, I know my kids and I know that at the mere mention of the word Ratatouille they thought of you. And then fell in love with ratatouille.
- 1 lb. eggplant
- ½ lb. zucchini
- ½ lb. yellow summer squash
- ~7 Tbs. olive oil, divided
- ½ lb. yellow onion, thinly sliced
- 1 large (to equal ~1 cup) green bell peppers, sliced
- 2 fat cloves garlic, peeled & smashed
- ~1 lb. firm, ripe, red tomatoes , peeled seeded & juiced
- 3 Tbs. minced parsley
- ground black pepper
I am sharing this post with:
Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.