Friday, June 13, 2014

What to do with Summer Veggies..

In Arkansas, the late spring and summer find vegetable gardens full of summer squash, tomatoes and eggplant.  When I start seeing them in the market, I get very excited, because that means I get to make my favorite dinner:  Ratatouille.  I follow this recipe, and it's super simple.  It's also one of Josh's favorite meals.  I have found that it serves as a great dish, no matter what kind of eater you have.

I love getting a great eggplant!  This one had very little seeds.  I usually cut them into rings, salt them, and press the water out for a few hours.  It helps cut down on how bitter the fruit can be.

Hello, fresh garlic!

We always serve our ratatouille on a bed of crispy polenta triangles or brown rice.  You can buy the tube polenta in the store, but real polenta is so cheap and easy to make.

This is a great "cook on Sunday" type of meal, because you can have leftovers all week.  If you are out this weekend, pick up some veggies and make this dish!  We have had a huge pot of it in the fridge, so when I get home from a long workout, I scoop a cup into a small sauce pan, warm it up and call it dinner!


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