I seriously considered calling this “Garden Ratatouille” because I have almost every single ingredient growing in my garden (I’m only missing shallots, garlic, and bay leaves).
But whatever you call it, ratatouille just tastes like summer, and it’s a wonderful way to use up the abundance of summer veg you may have in your garden or CSA boxes this time of year.
I make this ratatouille pretty frequently as a main dish, usually served over couscous, polenta, or quinoa, but I decided to plate it up as an appetizer as part of theLilly’s Table Virtual Progressive Dinner blog tour blogger Lilly Steirer invited me to be a part of!
As part of her Virtual Progressive Dinner, Lily is offering a very cool set of printable meal planners — specifically to help you make the most of your summer produce! — and you KNOW how much I love a good printable. 😉
This recipe ticks a bunch of summer produce boxes. It also freezes well — which is great, because the ratatouille recipe makes more than you’ll need for appetizers (unless you’re having a BIG party!). Stick the leftovers in the freezer and you’ve got a quick weeknight side dish to serve with grilled meats or fried eggs.