Summer Ratatouille

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Summer Farm Stand Ratatouille

Yield 6

Author Judy Doherty

Prep time

5 Min

Cook time

45 Min

Total time

50 Min

This is a summer edition of ratatouille using summer squash, cherry tomatoes, onions, and seasonings.

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Ingredients

• 1 tablespoon extra virgin olive oil
• 1/2 onion, sliced
• 2 cloves garlic, peeled, minced
• 1 bell pepper, cored and cubed
• 2 cups cherry tomatoes, stem removed
• 1 yellow squash, sliced in half and then into slices
• 1 patty pan squash, remove the stem, sliced in half, and then into slices
• 1 zucchini squash, sliced in half and then into slices
• 2 tablespoons chopped fresh basil or micro-basil
• 1 tsp garlic pepper (or garlic powder and black pepper)

Instructions

1. Saute the garlic and onion over medium heat in a large skillet. Add the tomatoes and saute until they start to soften. Add the remaining vegetables and stir.
2. Bake for 30 minutes in a preheated 390°F oven.
3. Stir and season to taste with salt and pepper.
4. Serve hot as a side dish.

Nutrition Facts

Calories

52

Fat

3 g

Sat. Fat

0 g

Carbs

7 g

Fiber

2 g

Net carbs

5 g

Sugar

4 g

Protein

2 g

Sodium

10 mg

Cholesterol

0 mg

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