How about we take a break from photography for a tasty recipe? Alright. 🙂
One of my favorite dishes of the summer is this right here…
The best is when the produce comes from our own garden, but we decided not to grow squash and zucchini this year. The kids want to try out watermelon. We’ll see if it works…
If we grew it we wouldn’t have any squash until July anyway. Luckily, Bountiful Baskets loaded us up with plenty of it.
So we’ve had delicious skillet ratatouille already this year. Lots of it… to the chagrin of my kids. I love it. 🙂
I love how simple and quick it is to make. Much easier than the traditionally baked ratatouille.
3 TBSP. olive oil
1-2 cloves garlic, minced
1 small onion, sliced
2 zucchini, sliced (or to your liking)
2 yellow squash, sliced (or to your liking)
1/2 carton of white, button mushrooms sliced
2 plum tomatoes
salt and pepper to taste
some grated Parmesan if desired
Heat your oil in a skillet. Add the garlic and cook until fragrant. Add the onions and mushrooms. Cook until browned and softened. You may go as far as caramelizing it if you choose.
While that cooks, prepare your squash.
Cook until softened. Let some of it caramelize/burn brown a bit. Those pieces taste the best!
Add your tomato and season with salt and pepper.
Plum tomatoes are ideal for this recipe because they don’t have a lot of juice in them. Cherry or grape tomatoes would work great as well. If you use another kind of tomato, cut them in half and squeeze out most of the juice before slicing them up.
Cook for a few minutes more.
Hmmm…there is something about the way these vegetables complement each other. It’s a comfort food to me. I love to have a huge leftover bowl of it the next day for lunch. All by itself. 🙂
You can make it a main dish by adding some sliced Kielbasa sausage when you add the squash. Nestle in a bed of rice and you’ve got an easy week night dinner.
If you ever find yourself with too much squash, try this out. You won’t regret it!
Have a delicious day!