| It just doesn’t seem possible that Labor Day is already here and we are entering Indian Summer here in Vermont – actually the most beautiful time of year. Less people, warm days, cool evenings, lots of activities. Below is a recipe for Ratatouille – which utilizes all those ingredients still available at our (and hopefully your) farmers markets. As you know by staying at Ormsby Hill, we are huge supporters of buying locally.
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| Roasted Vegetable Ratatouille |
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3 small eggplants (about 1 pound), cut
into 3/4-inch dice*
1 pound small zucchini, cut into 1-inch
dice
1 large onion, cut into 1-inch dice
1 large yellow pepper, cut into 1-inch dice
1 large red pepper, cut into 1-inch dice
4 garlic cloves, sliced
1/4 cup extra virgin olive oil
Kosher salt
Fresh ground black pepper
1 pound Roma tomatoes, cut into 1-inch dice
3 tablespoons minced fresh oregano
2 tablespoons minced fresh thyme
Preheat oven to 450 degrees.
Combine tomatoes, oregano, thyme and black pepper in bowl and set aside.
Toss together eggplant, zucchini, onion, yellow pepper, red pepper, garlic and olive oil in large bowl. Season with salt and pepper. Place in roasting pan. Bake 45 minutes, stirring once during cooking.
Stir in the tomato mixture and bake for an additional 25 minutes.
Serves 8 as a side dish
*May substitute a large eggplant |
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Tags: Happenings at Ormsby Hill, The "Food"
This entry was posted on Monday, September 5th, 2011 at 4:51 pm and is filed under Holidays, The "Food". You can follow any responses to this entry through the RSS 2.0 feed.
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