Mambo Sprouts

Ratatouille

Thanks to Chef Keith Snow for this healthy recipe!

Ingredients:

• 3 cups zucchini, diced
• 2 cups tomatoes, diced
• 1 cup eggplant, diced
• 1 cup summer squash, diced
• 2 Tbsp. fresh basil, chopped
• 1/3 cup extra virgin olive oil
• 1/2 cup red bell pepper, diced
• 1/2 cup white onion, diced
• 1 Tbsp. rosemary, minced
• 1 Tbsp. fresh thyme, minced
• Salt and pepper, to taste

Directions:

1. In a large heavy dutch oven or pot over medium heat add the oil, the onions and garlic, cook for 5 minutes.

2. Add the rest of the ingredients (except basil) and lower heat, cook covered for 20 minutes, then uncover until it’s nice and thick.

3. Add basil chiffonade, mix well and serve.

Chef’s Note: This dish is a perfect demonstration of what Harvest Eating is. Using abundant seasonal vegetables to create delicious meals out of necessity. This dish was surely created as a way to use the abundance of vegetables that grow in the south of France during warmer months. Play around with the recipe, make it work for you and make it with fresh ingredients.