Late Harvest Garden Ratatouille

Servings: 4

The classic ratatouille has eggplant but that may not be available late in the fall. Any garden vegetables can be used for this dish and the key is to layer the flavors, use good olive oil, and add some fresh herb at the end or a squeeze of lemon juice for brightness.

3 ounces extra virgin olive oil

4 ounces yellow onion, Medium dice

4 each fresh garlic cloves, Smash with flat knife to remove outside paper, then using tip of knife, press into sea salt

seasoning to make a paste

1 tablespoon Chef’s Blend Mediterranean Grill Seasoning

8 ounces bell pepper, any color, Remove seeds and medium dice

8 ounces zucchini squash, Cut lengthwise into quarter wedges and cut off interior seed pulp. Slice on a bias into 1/4 inch slices

8 ounces yellow squash, Cut same as zucchini

1 pound fresh tomato, Cut in half across the equator and remove seeds, then rough chop

1/4 cup fresh basil leaves, torn by hand at last minute before service to taste Chef’s Blend Original Sea Salt Seasoning

Warm olive oil in deep saute pan or wide sauce pan until shimmering.

Add onions and sweat on low heat until fragrant and translucent.

Add garlic and keep heat low to prevent burning.

Add Mediterranean seasoning and stir in additional olive oil if needed.

Place bell pepper and squashes in pan and cook over medium heat until softened.

Add in tomatoes and cook until reduced somewhat.

Check seasoning adding Original Sea Salt seasoning to taste.

Add torn basil leaves and serve or hold warm and add basil just before serving.

Keeps well in fridge for next day by reheating with a little water or vegetable stock.

Serving Ideas: Side sauce for quiche, topping for baked potato, works great with rice dishes, and pasta.

Yield: 48 ounces

Per Serving (excluding unknown items): 238 Calories; 22g Fat (78.8% calories from fat); 2g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 13mg Sodium. Exchanges: 2 Vegetable; 4 1/2 Fat.