arugula - salad
tomatoes - salad and sandwiches
potatoes - cellar
cucumbers - salad
corn - grilled
yellow squash - Ratatouille
zucchini - Ratatouille
eggplant - Ratatouille
chard - sauteed with garlic
blueberries - on yogurt & cereal
Ratatouille
Another group over for dinner this week so, again, I made a veggie side by tossing a bunch of things we got into a pot. There was only one tomato left so I used sauce instead.
2 Tablespoons vegetable oil
2 Tablespoons minced garlic
1 medium onion, chopped
3 medium eggplant, chopped
2 medium zucchini, chopped
2 medium yellow squash, chopped
1/2 cup chopped roasted red and yellow bell peppers
1 cup garlic and herb pasta sauce
1/2 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
In a large pan, heat oil over medium-high heat. Add garlic and onion. Cook until onion starts to soften. Add eggplant and squash, cook until they just begin to soften. Stir in remaining ingredients. Simmer until vegetables are soft and the dish has the consistency you like.
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