During the recent “Eating in Season” class at the market, master gardener Susan Sivey shared her recipe for Roasted Ratatouille as a way to make use of these late summer vegetables. She notes that the flavors are concentrated in this recipe, and since the vegetables lose water as they cook, you will need to make “twice as much as you think you need.”
1-2 medium eggplants, diced into 1” cubes
1-2 medium onions, diced
2- 3 cups of summer squash, diced into 1” cubes
1-2 cups of peppers cut into ” to 1” pieces
(some sweet, some hot, depending on how much spice you like)
1-2 pints of cherry or grape tomatoes
2-4 cloves of garlic, diced
Herbs to taste, especially rosemary - can also use thyme, oregano, or basil
Salt and black pepper to taste
Asiago, Parmesan, or Feta cheese (optional)
Preheat oven to 350 degrees. Cover bottom of large baking sheet with sides with olive oil.
Add eggplant and onion, top with a little more olive oil and roast in oven for 15 minutes. Mix in squash and peppers, then return to oven for 15 minutes. Mix in tomatoes, garlic, and herbs. Place optional mushrooms to one side and top all with a little more olive oil. Season with salt and black pepper. Return to the oven for an additional 15 minutes.
Remove from oven and use a fork or potato masher to carefully mash the tomatoes to release the juices. Slide all of the vegetables into a large bowl and mix together. Serve over rice or pasta and top with cheese.
As a year-round market for locally-produced foods and other agricultural products, Local Roots Market is located at 140 S. Walnut St. in Wooster. The market is open weekdays from 11 a.m. to 7 p.m. and Saturdays from 9 a.m. to 3 p.m. Membership is not required to shop. To learn more about weekly news and events at the market, visit the website at www.localrootswooster.com and sign up for the newsletter.
Published: September 7, 2011