Menu of the Week -- 9 September 2005
Breakfast – Baguette with tomato.
Dinner – Corn-on-the-cob.
Dinner – Baked trout. Ratatouille.
This dish is a taste of southern France. (Pronounced rat-a-TOO-yee.) It’s good hot or cold. It can be served as a side dish or as a salad with crusty bread. And best of all, it has zucchini! (Did I mention that zucchini is my favourite summer vegetable?) Try ratatouille next to a grilled pork chop or serve with Ricotta Pie (recipe at Week 9). In some versions of this recipe, the vegetables are each cooked separately and mixed together just before serving.
1/2 cup olive oil
a few cloves of garlic
2 pounds of vegetables including: onion, eggplant, red pepper, tomatoes and zucchini (about equal amounts of each).
1T fresh thyme and basil (or lesser amount of dried)
salt and pepper
Heat the oil in a skillet. Cook the sliced onion slowly until soft. Slice and/or chop the other vegetables and add to the skillet (except zucchini). Cook until the vegetables release their liquid. Turn up the heat and boil off most of the liquid. Add zucchini and herbs. Simmer until the zucchini is cooked. Season with salt and pepper to taste. To serve, drizzle with olive oil and garnish with basil leaves.