As the summer heat sets in, take day trips along the Hudson, where markets overflow with tomatoes, squash, herbs, and fresh greens.
Ratatouille, an old-world Provence dish, is one of my favorite summer harvest recipes.
‘Ratatouille’
Ingredients:
½ pound small, diced eggplant, with skin intact
½ pound small, diced zucchini
¼ pound small diced Spanish onions
½ pound small diced sweet red peppers
¼ pound small diced green bell pepper
½ pound small, diced Roma tomato
½ bunch fresh basil leaves
4 oz olive oil
Sea salt
Fresh cracked black pepper
Directions: Toss all prepped vegetables together with olive oil and season with seas salt. Roast in a 325-degree oven until tender. Adjust seasoning as need with more sea salt and fresh cracked black pepper. Toss with torn basil leaves. Serve warm or cold, keeps for a week in a covered dish in the refrigerator. Freezes beautifully and pairs well with chicken.
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by Mark Russell
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