Farmer's Market Ratatouille

September means end of summer, back to school, warm days, cool nights and harvesting summer vegetables putting my garden to bed for the winter and more.  Especially wonderful is the farmer's market harvest of wonderful fresh vegetables.  So fresh, delicious and easy to prepare for a relaxing summer meal.
With all the wonderful bounty from local farm markets I've been enjoying tasty vegan meals that are flavorful, delicious and satisfying. Oh did I mention so heathy! Last night I prepared very quickly one of these beautiful meals. I served a ratatouille, portabella mushroom pita bread sandwich with fresh heirloom tomatoes, so beautiful to see and taste. A wonderful late summer meal for two.

Farmer's Market Ratatouille

1 large zucchini
1 Thai eggplant (loved my new find at Dedham Food Market)
two tomatoes, cut into cubes
cup of fresh mushrooms, sliced
1 shallot, minced
2 cloves of garlic, crushed
4 kalamata olives, sliced in half
1 teaspoon capers
2 tablespoon olive oil
2 tablespoon fresh basil, chopped
1 teaspoon fresh thyme
1/4 teaspoon pepper

Sauté garlic and shallots until translucent in olive oil. Add zucchini, mushrooms, eggplant,  cook on low for ten minutes, stirring occasionally. Add tomatoes cook another five minutes, then add olives, capers, basil, thyme and pepper.  Cook for another five minutes and serve. This is a wonderful side dish to any meal.

I grilled a large portabella mushroom, brushed with olive oil, garlic and fresh herbs just until cooked through and made a wonderful sandwich in pita bread.  I brushed the pita bread lightly with olive oil, filled sandwich with sliced tomato, mushroom and fresh basil. Absolutely wonderful.

A delicious vegan summer meal.



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