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Rat-a-tat-taouille – 3 meals in one….

July 29, 2009
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This is my favorite time of year, when I walk out into the yard, see what’s ready to harvest, and dinner creates itself.   I love the simplicity of fresh vegetables, without a lot of pomp and/or circumstance, and a delicious result.

Tonight I realized that we had two pickable, but tiny eggplants, and a pepper.  I also remembered that I’d promised Scott Ratatouile last night.  It’s his favorite, and when I reminded him, he said – “Oh, Yeah – THAT’s what’s for dinner.”

This is a really, what do you have on hand kind of deal.  Here’s what I did.

  • 2 baby eggplants halved and cut into 1 inch slices
  • 2 summer squash halved and cut into 1 inch slices
  • 1 head of garlic, peeled, with cloves cut in half
  • 1 package of mushrooms, quartered
  • 2 cans of artichoke hearts, halved
  • 2 cans of diced tomatoes
  • 1 onion, cut into chunks and separated
  • 1 green pepper, cut into 1 inch dice
  • 3 carrots, cut into one inch chunks
  • 3 Plum tomatoes, diced – one inch chunks
  • 2 tablespoons of olive oil
  • 2 teaspoons white balsamic vinegar
  • about a quarter cup of red pepper flakes (I like some heat, that’s the rat-a-tat part…)
  • a whole bunch of basil, sliced

Throw the whole thing in a big roasting pan, and roast it at 425, stirring every 15 minutes, until the veggies are really well roasted, and soft.

Now – what about the three dinners…. This is a really big hunk of vegetables, and I thought of three different things to do with it, so I hope Scott and Charlie like it…

Dinner 1?  Serve over whole wheat rotini, and grate parmesan cheese over the top.  Serve with a good bread and a salad.

Dinners 2 and 3 upon creation.

Update: This made about 11 cups.  Put 3 cups on 2.25 cups rotini, after you cook it.  Mix, and add shredded cheese.  8 cups left.

Serves 3 – Total calories per serving – about 383 – Protein, 19g

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