Like many things, my mom taught me this simple, delicious and rustic ratatouille dish in her kitchen. It’s a recipe that is easy to make on a weeknight and without much effort it truly let’s the fresh vegetables shine.
During those end of summer days going into a new school year it is a good reminder of the wonderful vegetables that we had access to all summer long. Depending on their age, kids can definitely help in the kitchen with this one. There is relatively easy chopping; no vegetable needs to be uniformly chopped, and it all ends up in the same pot! It is a recipe that may change the more times you give it a try and if you choose to add the smoked mozzarella, it will give everyone at the table a true feeling of fresh, happy, comfort food. Enjoy!
- Mixture of about 4 zucchini and/or yellow squashes
- 2-3 carrots
- 3-4 medium sized tomatoes or end of the heirlooms, chopped
- 3 ears of late summer corn, cut off-the-cob or frozen
- 3 cloves garlic, smashed
- 1 sweet onion, coarsely chopped
- olive oil
- salt and black pepper to taste
- any herbs you may have in the garden: basil, thyme, or tarragon
- optional smoked mozzarella or regular, cubed
- crusty bread
- Add a healthy dose of olive oil to a medium sized heavy saucepot, and let it warm up, about a minute.
- Add onion and sauté 5 minutes or until fragrant. Add smashed garlic and sauté another few minutes.
- Add carrots and stir letting sauté for another few minutes, coating in juices and olive oil
- Add zucchini and/or squashes, sauté for 10-15 minutes. Allow them to cook down creating broth and juice in pot. If it seems dry you can add a little water, but it should be on a medium heat and should sauté slowly. Add corn and then herbs to pot and cover. Let simmer for at least 10 more minutes.
- You can turn off and keep on the stove until just before serving. Re-heat slowly- - burying the chunks of mozzarella - - let them melt a bit! Definitely serve with crusty bread.