I love farmer’s markets. The colors, the smells, the bakery and everything else that goes with it. I also like to photograph farmer’s markets when I travel. Here are a few pics from our own Harvest Festival in Duluth that has a short, but brilliant season.
Farmer’s Market Ratatouille
To print this recipe click here
When I lived in Chicago, I would go to the farmer’s market every Saturday to get my veggie fix. I would gather up all my veggies and make a big pot of Ratatouille. I would then freeze it for future pots of soup and pasta sauces. I loved having a little bit of fall in the winter and still make it when the garden is plentiful.
Ratatouille is a French dish. The name is comprised of two components:
- “rata” is slang from the French Army meaning “chunky stew”
- touiller, “to stir”
Thus, the meaning of the word is a chunky stew that is stirred.
Ratatouille is more of a concept dish than a specific recipe- other dishes that can be made from Ratatouille are-
Vegetable Soup (pureed smooth in a blender or chunky)
Chopped Vegetable Spread
Vegetable Stew served over pasta or rice
It’s vegan and low fat as well, omit the olive oil and it will be fat free.
¼ cup olive oil
2 Tablespoons fresh garlic, chopped small
1 cup white onion, chopped medium dice (1 small)
1 red pepper, chopped
1 yellow pepper, chopped
1 jalapeno pepper, seeded and chopped small
1 Japanese eggplant, chopped
2 zucchini, chopped
1 yellow squash, chopped
3 large tomatoes, peeled and chopped
1 Tablespoon Herbs De Provence
1 Teaspoon Kosher salt
½ Teaspoon ground black pepper
½ cup fresh herbs mix
In a large sauté pan with a lid, pour in olive oil and sauté onions, garlic and peppers until soft about 3 minutes.
Add eggplant and squashes, continuing to cook until slightly soft.
Add tomatoes, Herbs De Provence, salt and pepper. Cook for 1 hour until a stew consistency. Just before serving add in the fresh herbs and taste for seasonings.