[Week 11] Friends... it's time!

Ratatouille time! Roasted ratatouille time.

Every year this happens: I look at my kitchen counter and realize I have enough vegetables to feed the neighborhood.

The best, most delicious way, to deal with this sort of summer haul is to chop everything up, throw it all in a roasting pan, dress with olive oil and vinegar, and roast for two to three hours.

The beauty of this recipe is that you don't really have to measure.

Here's what you do: Gather all of your ratatouille vegetables: tomatoes, eggplant, peppers, onions, summer squash, and garlic.

Roughly chop everything. As you chop, pile the vegetables into your largest roasting pan, seasoning each layer of vegetables with salt.

Pour olive oil and vinegar over the top. Crack pepper over the top.

If your pan looks like this, don't worry! (And don't stir either.)

Transfer the pan to the oven and roast at 400ºF for 45 minutes. At this point, when the vegetables have released some of their juices and have shrunk down considerably, you can remove the pan, and carefully give it all a stir.

Return the pan to the oven and continue to cook for 2 hours (or more or less), stirring halfway, until the vegetables become completely stewy, almost jammy in texture.

Spread your ratatouille over toast, toss with pasta, use as a layer in a summer lasagna, or simply eat with a spoon. Ratatouille freezes beautifully, too, so don't be afraid to pack it into quart containers, and stash it away for future use.

Get the recipe and watch the video here:

Fingers crossed you’re ready to turn your oven on again 🤞!

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Week 11 Vegetables

• Tomatoes → Tomato Recipes

• Romaine → Salads

• Tomatillos → See the Comments Here

• Garlic → Garlic Recipes

• Eggplant → Eggplant Recipes​​

• Scallions → Scallion Recipes​​​

• Peppers → Pepper Recipes

• Basil → Herb Recipes

• Carrots → Carrot Recipes

• Cantaloupe → Melon Salad

Find recipes for all the vegetables here → Farm Share Vegetables

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6 Recipes to Make This Week

This week’s share looks similar to the past three, so check out the Week 8, Week 9, and Week 10 posts for more recipe ideas for eggplant, peppers, tomatoes, and more.

Quick, Fresh Enchilada Sauce: Make this sauce, then make…

… these Vegetarian Bean & Cheese Enchiladas.

Or, make this Quick, Fresh Tomato-Basil Sauce, then make …

… this Caramelized Onion, Tomato, and Eggplant Pasta.

Serve Susan Spungen’s Grilled Caesar Salad on the side.

And make this Favorite Carrot Cake for dessert.

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Fellow Farm Sharers: Please share in the comments links to recipes you are loving for your farm share vegetables! Tips, questions, and suggestions are always welcome, too. Enjoy your vegetables! 🥦🥬🥒🌶🌽🥕 See you next week :)