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Garden Ratatouille
Print Recipe
A simple and easy meal that utilizes a variety of Summer veggies from the garden!
Servings
4 people
Servings
4 people
Garden Ratatouille
Print Recipe
A simple and easy meal that utilizes a variety of Summer veggies from the garden!
Servings
4 people
Servings
4 people
Ingredients
Servings: people
Instructions
  1. Preheat the oven to 350 degrees and oil a 2 1/2 quart casserole dish.
  2. Saute the onion and garlic in a small amount of the olive oil, until translucent.
  3. Spread the onion and garlic in the bottom of the casserole dish, then slightly toast the cumin seeds until fragrant.
  4. Layer your chopped veggies, except for the tomatoes, in the dish, adding salt after each layer and: cumin seeds after the 1st layer oregano after the 2nd layer marjoram after the 3rd layer
  5. Sprinkle the remaining olive oil over the top and bake for 1 hour, covered with foil.
  6. Add the tomatoes and dill seed to the casserole dish and return to the oven to bake for 15 minutes, uncovered.
  7. Top with freshly grated Parmesan if desired.
Recipe Notes

Recipe contributed by CSG member, Hattie Stone.

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