I don’t know about you, but I am in love with all the fresh veggies that you can start picking up at your local farmer’s market this time of year. Ratatouille is my favorite way to eat them, this dish is delicious, healthy, and packed with flavor. If there is any left over, I like this just as much the next day cold out of the fridge. I was munching on the leftovers all day, and it’s ok because it is good for you! I looked it up and it says that Ratatouille usually consists of eggplant, zucchini, and tomatoes, then whatever other veggies you want to throw in. This is what I did and I loved it:
1 yellow crookneck squash
2 to 3 small zucchini
1 package cherry tomatoes
2 to 3 large carrots
1 large red pepper
1 large yellow pepper
1 bunch asparagus
Preheat your oven to 400 degrees. Chop all your veggies the way you like them and place all together in a large bowl. Toss in a little olive oil and stir well.
Pour the veggies out onto a cookie sheet and arrange them evenly. Sprinkle generously with kosher salt, pepper, italian seasoning (to taste). Bake at 400 for 25 to 30 minutes. You want your veggies to be cooked, but still a little crisp.
Remove from oven and lightly pour on some balsamic vinegar, you just need a little, not the whole bottle! I have said this before, but it will taste much better if you invest in a good bottle of aged balsamic.