Looking for a simple way to use all those end-of-summer and early fall farm share veggies? This farm share ratatouille recipe is just what you need! It’s simple. It’s delicious. And it’s definitely nutritious. Enough said!
It’s the time of year when all of a sudden my refrigerator is bursting with farm share produce: eggplant, cubanelle peppers, bell peppers, fresh garlic, fresh onions, zucchini and yellow summer squash. And outside, my patio planter is overflowing with fragrant basil.
I have no shortage of uses for these veggies, here are some of my go-to ways of using them:
- Eggplant – This is probably my most challenging veggie because I am just not an eggplant lover. But I do like it roasted and I will occasionally make baba ganoush. I also like it in this ratatouille!
- Peppers – We often just eat these raw as a healthy snack or in a salad. The kids and I like them. My husband loves them.
- Fresh garlic – I mean the uses for garlic are endless in my book! There is nothing like sauteing garlic in EVOO and then adding some veggies or chicken. I also love adding garlic to homemade hummus, salad dressings, pesto, and other sauces.
- Fresh onion – I love to shred and saute onions to add flavor to meatballs, beef sliders, and turkey sliders. Onions are also delicious on the grill or roasted in the oven.
- Zucchini – We often just slice it lengthwise, drizzle with olive oil, season with salt and pepper and grill. It’s also great on a kebab or roasted in the oven. But to get my kids to eat it I make zucchini muffins or zucchini pancakes!
- Yellow summer squash – My new favorite way to use this veggie is frozen in a smoothie! You have to try it, your whole family will love it (because you can’t even taste it!). I also like to use it in all the ways I use zucchini.
- Basil – Pesto. Basil dressing. Herb sauces. Caprese salads. Garnish. (And patio aromatherapy!)
But my current go-to way of using all these veggies at once is by making this simple, one-pot, farm share ratatouille! It takes all these veggies, a little EVOO, some herbs, and crushed tomatoes and combines them into an amazing summer stew. You could also use fresh tomatoes, but we don’t get a ton of them in our farm share–and when we do get them they are so incredibly delicious that I just want to savor them uncooked! Plus I think the crushed tomatoes really helps add flavor and bring this dish together.This one-pot farm share ratatouille is a great way to use a bunch of your fresh produce in one… Click To Tweet
You could serve this ratatouille as a side dish, appetizer, or a main meal over some quinoa, pasta, or with a slice of fresh bread and homemade pesto. It’s delicious both hot and cold and only gets better with a couple of days in the refrigerator. Enjoy!
- 2 + 2 tablespoons extra virgin olive oil (EVOO)
- 1 yellow or white onion
- 2 cloves garlic
- 3 cups diced eggplant (about 1 medium)
- 2 cups diced bell pepper (about 2)
- 3 cups diced zucchini and yellow summer squash (about 2)
- 1 teaspoon dried herbs de Provence or Italian herbs (a mix of basil, marjoram, rosemary, and garlic)
- 1½ cups crushed tomatoes
- 2 tablespoons basil, sliced + extra for garnish
- ½ teaspoon Kosher or sea salt
- Freshly ground pepper to taste
- Heat 2 tablespoons EVOO in a Dutch Oven or large pot. Add garlic and onion cook over medium heat for about 5 minutes, stirring often. (Turn heat to low if it's starting to brown).
- Add the remaining 2 tablespoons of olive oil and then add eggplant. Cook for another 5 minutes, stirring often.
- Add the bell peppers, squash, zucchini, and herbs and cook for 5-7 minutes.
- Finally, add the crushed tomatoes and basil. Season with salt and pepper and cook for another couple of minutes.
- Garnish with fresh basil.