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We were harvesting tomatoes, zucchini and squash and I asked Dad: "What can we make with this tonight".  He said a "Rataouille".  I thought it was a funny name for a dish, but then it was so yummy.



Ingredients

  • 1 drizzle of olive oil (1 tablespoon)
  • 3 cloves of garlic, crushed (Nicolas likes it with 5!)
  • 4 Roma tomatoes, trimmed and thinly sliced
  • 2 zucchinis, trimmed and thinly sliced
  • 2 yellow squash trimmed and thinly sliced
  • Salt and pepper to taste
  • Chopped Italian herbs to taste
  • a pinch of paprika

Steps

  1. Preheat the oven to 375 degrees.
  2. Drizzle the bottom of a ceramic baking dish with olive oil and sprinkle with the crushed garlic.
  3. Arrange alternating slices of tomato, zucchini and yellow squash in the dish, overlapping vegetables slightly to display the colors.  Repeat the pattern until the dish is full.
  4. Season with salt, ground pepper, paprika and sprinkle with chopped herbs and a bit more olive oil.
  5. Bake until vegetables are tender but not soggy (about 30 minutes).

Serving

This recipe serves up to 4 people.  Serve with baked salmon or a roasted chicken.

Slice the tomatoes

Slice the tomatoes

Prepare

Prepare

Ready to bake

Ready to bake