Ratatouille for a late summer night

     Ratatouille is as much fun to make as it is to eat and to say.This is such a simple dish I don’t know why I don’t see it more often.

     I've been experimenting with baking petite fours today so I needed an easy dinner that I knew was going to turn out well with very little tending to.

     I love the taste of the roasted vegetables and I like this change from the usual of root vegetables I roast. It is a great dish to make as summer ends and you find such a beautiful selection of eggplant and peppers.

1  Eggplant $.88

1  Green pepper $.59

2  Zucchini    $.65

1 Summer squash $.35

3 Tomatoes $1.75

1 Red onion  $1.00

2 oz       Olive oil   $.20

1 Tbs    Dijon mustard $.20

1 oz      Balsamic vinegar $.50

 3         Fat Garlic cloves $.40

Basil     A small handful of fresh or a a teaspoon of dry

1 Tbs   Italian seasoning

Red pepper flakes a sprinkle to taste

Mix the vegetables with the sauce and place in a roasting pan

Place in a 425 degree oven for 45 minutes to an hour 

(till they are tender and done).

I’m serving this with the lavash I baked earlier today.

 Total $6.52 give or take a few cents

 TIP OF THE DAY: Don’t overlook or rule out trying a dish because it sounds fancy or unfamiliar. It may turn out to be easier than you think. It also may become one of your all time favorite summer comfort foods.