It was a great two part lunch. One part Ashley, one part me. She used my Chicpea Chicken Salad recipe to make us a couple sandwiches. I made a Ratatouille. I have never made it before and I was shocked at how easy it was. I took a new spin on the dish, while still using nice summer vegetables, I roasted them and cooked the entire dish in the oven. It turned out great!
8 cloves of garlic (chopped)
1 large yellow summer squash (cubed)
1 large zucchini (cubed)
1 small eggplant (cubed)
1/2 onion (sliced)
15 oz of fire roasted diced tomatoes
8 oz of tomato sauce
1/3 cup of fresh oregano (chopped)
1 tablespoon of olive oil
1/2 tablespoon of black pepper
1 teaspoon of liquid smoke
1 teaspoon of salt
1/2 teaspoon of hot sauce
1/2 teaspoon of sugar
Pre-heat the oven to 350 degrees.
In a large baking dish, add the oil, garlic, and onion and cook for 5 minutes while the other items are being prepared. Once the oil is hot and the vegetables are cut, add the carrot, squash, zucchini, eggplant (i used white eggplant), tomato sauce, diced tomatoes, 1/2 of the total oregano, sugar, salt, and pepper. Mix well and roast for 30 minutes.
Remove from the oven, add the liquid smoke, hot sauce, and the remaining oregano. Mix well and roast for another 10 minutes.
Adding the other half of the oregano works well to give it a strong flavor. The sugar cuts some of the acidity out of the tomato.
Although hot and oven cooked, this was still a great summer dish. Tasting like a bit of grilled smokey summer and the light vegetables that are associated with the summer months. It was the perfect vegetable heavy dish for an afternoon lunch.
Ashley's sandwiches were fantastic. It is not the first time she has taken one of my recipes and let me try them. It came out just had I had planned. It is such a nice feeling to see that people enjoy your food enough to make it themselves. Just like my fellow blogger Jessy did! Thank you! It feels great.