Ratatouille
Katheryn Bowyer
ingredients
- Cook 5 minutes in boiling water and drain well:
- 2 large eggplant, unpeeled and cut into chunks
- 2 large zucchini, unpeeled and sliced
- 6 medium yellow squash, sliced
- In your largest pot, sauté until tender in 1/2 cup olive oil:
- 2 large onions, thin wedges
- 2 large green peppers, cut in strips
- 1/2 pound fresh mushrooms, sliced
- Add:
- 2 (16-ounce) cans whole tomatoes, cut in quarters and well-drained
- Drained eggplant and squash mixture
- 2 crushed garlic cloves
- 2 tablespoons parsley
- 2 bay leaves
- 1 teaspoon each thyme, oregano and basil
- Salt and pepper to taste
directions
- 1
Cook until vegetables are tender and flavors mixed (10-20 minutes). Adjust seasoning. Drain and place in two 9x13” pans and sprinkle each with 1/2 cup parmesan cheese: refrigerate over night.
- 2
Bring cold to school the day on the luncheon and we will heat it there. If you want to do this for your family, just heat in a 350° over 30 minutes, or until bubbly.
- 3
Also great served cold.
notes
Source: Lake Highland (school luncheon)
Source: Katheryn Bowyer
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