Wondering what to do with that abundance of CSA or farmers market vegetables? This vegetable ratatouille recipe kills two birds with one stone – ensuring you don’t waste any errant vegetables and meeting your daily veggie quota.

I used the local vegetables I had on hand but this recipe would also work well with mushrooms, eggplant or anything else that appeals to you. Ratatouille is a traditional French dish, but I have Italian in my blood so I used plenty of seasonings you might find in an Italian dish. I was really pleased with the results.

Beth’s  Summer Vegetable Ratatouille

Serves 2-4

Ingredients:

• 2 zucchini
• 1 summer squash
• 2 red peppers
• 1 green pepper
• 2 whole heirloom tomatoes – finely chopped
• 3-5 fresh basil sprigs
• 1 tbsp fresh or bottled oregano
• 3 tbsp high quality olive oil
• 1 tsp thyme
• 2 cloves garlic
• 1 tsp italian seasoning (optional)
• 2-3 bay leaves (optional)
• Pinch or two of salt and pepper

 Directions:

• Chop up your veggies into cube size pieces. (I prefer to keep my peppers a bit thicker but this is optional!)
• Heat two tbsp of olive oil in a large cast iron pan on medium high for 30-40 seconds.
• Remove oil and mix with spices, then set aside.
• Coat pan with cooking spray or 1 tbsp olive oil. Mix in zucchini and squash for 3-5 minutes on medium high heat. Next, add peppers and bay leaves. Sautee for another 4-5 minutes until vegetables lightly browned and softened. Set aside.
• In a separate shallow pot add the previously seasoned olive oil and chopped garlic. Sautee on medium heat for 30-60 seconds. Keep an eye on the garlic so it doesn’t burn – this step goes quickly!
• Add chopped tomatoes and turn heat to medium high, sautee for 3 minutes.
• Next combine the tomato sauce with vegetables and simmer on stove top at medium for about 5 minutes. Add remaining olive oil and season with salt & pepper. Remove bay leaves before serving.

Enjoy immediately or reheat later. This recipe lasts a few days though the vibrant colors may fade once refrigerated. I’ve been enjoying it as a side dish served with quinoa or crusty bread. It would also pair well with some mediterranean inspired sustainable seafood.

Bonus: This recipe is vegan-friendly.

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Beth is a Health and Wellness expert who believes sustainability goes hand-in-hand with self care. She’s the girl whipping up kombucha cocktails at parties, and extolling the benefits of canning vegetables to anyone who will listen. View all posts by Beth Funari