Based on the flavors of a traditional ratatouille, this dish is best when gardens are overflowing with zucchini and tomatoes.
This is delicious with an egg for breakfast
Ratatouille
- 1 tsp butter or olive oil
- 1 zucchini
- 1 large tomato or 1 cup cherry tomatoes
- 1 red pepper
- 1 shallot or 1/2 onion
- 1 garlic clove pressed or chopped fine
- a few basil leaves or a pinch of dried basil
- Sea salt and pepper
- Gently heat olive oil or butter in a skillet
- Chop veggies into bite sized pieces
- Start with onion for 3 min until soft
- Add zucchini and red pepper for 3-6 min until soft
- Add tomatoes and garlic for 1 min until heated through
- Roll up basil leaves, slice into tiny threads, and add to the skillet
- Turn off heat and add salt and pepper to taste