Ratatouille Gratin with Fresh Produce

Name: Ratatouille Gratin with Fresh Produce
Ingredients: Zucchini – three 6-8-inch zucchinis (bigger is not better – choose small zucchinis); Yellow Squash – three 6-8-inch squash. (again, bigger is not better! Both zucchini and yellow squash are often called “summer squashes.”); Eggplant – one 6-8-inch eggplant or a few small eggplants; Tomatoes – three or four slicing tomatoes or a couple pints of cherry tomatoes (paste tomatoes work great here too); Fresh mixed soft herbs – ½ cup chopped (e.g.parsley, dill, chives, basil); Garlic – 2 cloves thinly sliced; Olive oil – ¼ cup (more as needed); Hand-torn sourdough breadcrumbs- 1 cup (It is ok for them to be uneven and some pieces larger. Toast by sautéing in olive oil or on a sheet pan in the oven.); Grated semi-hard cheese – ½ cup (e.g. any Maine-made Tomme, Gouda or Gruyer; fresh goat cheese is great too); Salt and pepper – to taste (be generous with the salt)

www.realmaine.com

This recipe for ratatouille is a great way to use your garden, farm stand, or farmers' market haul. Adapt it to use the fresh produce you have on hand!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.realmaine.com.

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Cooking tools:

Oven
Baking dish
Chef's knife
Cutting board
Grater
Mixing bowl
Measuring cup
Measuring spoon
Baking sheet
Pastry brush
Spoon
Tongs
Aluminum foil

Ingredients

Zucchini – three 6-8-inch zucchinis (bigger is not better – choose small zucchinis)
Yellow Squash – three 6-8-inch squash. (again, bigger is not better! Both zucchini and yellow squash are often called “summer squashes.”)
Eggplant – one 6-8-inch eggplant or a few small eggplants
Tomatoes – three or four slicing tomatoes or a couple pints of cherry tomatoes (paste tomatoes work great here too)
Fresh mixed soft herbs – ½ cup chopped (e.g.parsley, dill, chives, basil)
Garlic – 2 cloves thinly sliced
Olive oil – ¼ cup (more as needed)
Hand-torn sourdough breadcrumbs- 1 cup (It is ok for them to be uneven and some pieces larger. Toast by sautéing in olive oil or on a sheet pan in the oven.)
Grated semi-hard cheese – ½ cup (e.g. any Maine-made Tomme, Gouda or Gruyer; fresh goat cheese is great too)
Salt and pepper – to taste (be generous with the salt)