Ratatouille, for the win!
On an autumnal Seattle night, what to do with:
Dragon's tongue beans from Redmond PCC
Crunchy and gorgeous sweet peppers
Plump heirloom tomatoes
plus sunny zucchini, sunburst squash and shiny, regal eggplant?
Make ratatouille, of course!
Mixing together all that lovely produce, plus generous amounts of dried oregano, marjoram and a pinch of chili flakes.
This recipe for Express Ratatouille by PCC Cooks instructor Lesa Sullivan is a cinch. Save time by enlisting a friend to help you chop all that produce. I subbed a can of Muir Glen fire-roasted tomatoes since I forgot to pick up heirlooms and added some local, organic corn that I shaved from the cob. The house smelled wonderful as all those seasonings simmered and commingled on the stove. Even my meat-loving husband was happy due to the wealth of flavor within, though we think this would be marvelous with a side of grilled pork loin or a slab of baked halibut.