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Summer Garden Ratatouille

2 onions (chopped)
4 cloves garlic (minced)
1 bay leaf

Saute in 3 TBSP olive oil about 5 minutes.

1 medium eggplant (chopped)
1 1/2 TBSP fresh basil (chopped; or 2 tsp dried)
1 TBSP fresh rosemary (chopped; or 1 tsp dried)
1 1/2 tsp salt
1 tsp fresh marjoram (chopped; or 1/2 tsp dried)

Add, cover and cook over medium heat, stirring occasionally, until eggplant is soft, about 15-20 minutes.

2 summer squash (chopped)
2 green, orange, or red sweet peppers (cut in strips)
2 cups tomatoes (chopped)

Add and simmer until peppers and squash are tender, about 10 minutes. Serve over pasta or polenta sprinkled with chopped fresh parsley, black olives, or freshly grated Parmesan cheese.

*Taken from Simply in Season.

Farm Share InformationJune 20th, 2017

2017 Farm Share Seasons Currently Available for Signups: 3rd Qtr (Summer: July 1-Sept. 30)   New Member SignupReturning Member SignupWhat is Vesterbrook Farm's Co-Op/CSA?Community-Suppo

Photo(s) added: Whole Fruit JamsFebruary 4th, 2017

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Photo(s) added: Vegetable Double Share, Fruit Share - Summer SeasonDecember 5th, 2016

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