We love this baked ratatouille that utilizes all of August and September’s harvest when they’re abundant and cheap: bell peppers, zucchini, tomatoes, eggplant and basil. We got the inspiration for this recipe from the blog, victoriamcginley.com. This recipe was really a revelation, as we’re not that fond of eggplant and struggle to find things to do with a glut of zucchini. Simply layer all the cut veggies, dominoes-like, cover with foil and bake. The juices bake up to a deep veggie “au jus,” and the cheese bakes in for richness, which is perfect served with a petite pasta such as orzo or orecchiette. With a tub of burrata in the fridge, it was perfect dolloped on top as a nice creamy rich accent to the browned veggies and pasta. Serve on its own as a side to steak or chicken or as a vegan main dish with bread. Oh yes, don’t forget the wine, a nice chilled pinto grigio would be swell.
