What am I going to do with all these vegetables??!

Hello Healthy Eaters!

With the panoply of delicious, local produce available to us right now, I wanted to post a quick and easy recipe that is healthy and nutritious!  Most of the ingredients are in season and available at your local farmer’s stand or at your local Whole Foods Market.  Right now, most of our local produce is arriving from Green Field Farms.  GFF is a local Amish-run co-op in Ohio that grows certified organic produce. 

This recipe is great because it can be made in the crock pot.  You can enjoy the late summer harvest without the heat!  It is fabulous on its own or served on pasta or rice.  Once done, you can sprinkle on fresh parmesan or basil pesto for a special treat.

Local Ratatouille

1 large onion, chopped

1 large green pepper, seeded and chopped

3 cloves garlic, sliced

2 large heirloom tomatoes, diced (remove seeds if you wish, I don’t)

1 small eggplant, cubed (remove skin if you wish, I don’t)

2 medium yellow straight neck squash, cubed

2 medium zucchini, cubed

2 tablespoons dry sherry wine

1 tablespoon dried thyme

salt and pepper to taste

Combine all ingredients in 5.5-6 quart crock pot, cover and cook on low.  Check at 4 hours.  When eggplants are soft and lightly browned, ratatoille is done!  Can be left to cook in crock pot for up to 6 hours.

Serve with fresh baked bread. 

Serves 6-8