Summer Farm Stand Ratatouille
Recipe and photography by Judy Doherty
I recently found that there’s a farm stand near my house! It’s run by a co-op of farmers, and on my last visit, they had all stocked the stand with with summer squash. The squash along with the bell peppers, cherry tomatoes, and fresh basil for sale inspired this adaptation of a classic ratatouille. On the first night I served it as a side dish and the next night I served it over pasta. Want to watch me cook this recipe? Click on the image below to launch the video!
Serves 4–5
- 1 yellow squash
- 1 patty pan squash
- 1 zucchini squash
- 1 tablespoon extra virgin olive oil
- 1/2 onion, sliced
- 2 cloves garlic, peeled, minced
- 1 bell pepper, cored and cubed
- 2 cups cherry tomatoes
- 2 tablespoons chopped fresh basil or micro-basil
- 1 teaspoon garlic pepper (or garlic powder and black pepper)
- ½ teaspoon salt
Preheat oven to 375°F.
To prepare the squash, slice off the stem ends, slice in half, and then cut into chunks.
Heat the olive oil over medium heat in a large oven-proof skillet and sauté the onion, garlic, and bell pepper until they start to soften. Add the tomatoes and squash chunks and sauté until they start to soften. Stir in the seasonings and then place in the hot oven to bake for 45 minutes. Serve hot.
