We were harvesting tomatoes, zucchini and squash and I asked Dad: "What can we make with this tonight". He said a "Rataouille". I thought it was a funny name for a dish, but then it was so yummy.
- 1 drizzle of olive oil (1 tablespoon)
- 3 cloves of garlic, crushed (Nicolas likes it with 5!)
- 4 Roma tomatoes, trimmed and thinly sliced
- 2 zucchinis, trimmed and thinly sliced
- 2 yellow squash trimmed and thinly sliced
- Salt and pepper to taste
- Chopped Italian herbs to taste
- a pinch of paprika
- Preheat the oven to 375 degrees.
- Drizzle the bottom of a ceramic baking dish with olive oil and sprinkle with the crushed garlic.
- Arrange alternating slices of tomato, zucchini and yellow squash in the dish, overlapping vegetables slightly to display the colors. Repeat the pattern until the dish is full.
- Season with salt, ground pepper, paprika and sprinkle with chopped herbs and a bit more olive oil.
- Bake until vegetables are tender but not soggy (about 30 minutes).
This recipe serves up to 4 people. Serve with baked salmon or a roasted chicken.