Quick Rustic Ratatouille

The veggies in the photo above look so fresh don’t they? It’s all the bright colours I think. I bet you have a ton of zucchini and tomatoes in your garden…maybe even peppers and eggplant. Me? None. Zero. Zilch. It was not my gardening year. It was not Eggton‘s gardening year either. Check out her video. Oh, and read her. She’s funny as hell and always includes pictures of her kids dogs and posts yummy recipes.

For me, there was too much work travel this summer and then lack of motivation to get out there and work in the yard. I can only speak for myself because Bob has a garden too (he takes care of the back yard, I deal with the front) but he grew different stuff. Garlic, onions, peas, beans and some weird looking heirloom tomatoes, oh and corn! A few cobs actually grew this year. That was cool. His stuff looks great. Mine sucks. But I’m not competing or anything. 🙂

Ok so back to the photo of the ratatouille. The tomatoes and herbs are fresh but everything else has been quickly roasted until tender and the flavours are wonderful. You can make ratatouille any time of year, but there’s nothing better than when everything is in season. (And even better when they come from your own garden but I’ll leave that to you guys, ok?).

This is a quick, rustic rat that’s super simple to throw together. It really benefits from fresh herbs so if you don’t grow them yourself, splurge on them because it will be worth it.

Slice the zucchini in rounds, the eggplants in spears and roughly chop the peppers and onions into ~1″ pieces and toss everything into a mixing bowl as you go. Add salt and pepper. I didn’t measure the salt and pepper but you can see the amount I ground in. Add more if you like.

You dump it all onto a rimmed baking sheet and roast it quickly at high heat. While it’s in the oven you prep the tomatoes and herbs and toss it all together with the hot veggies.

We like ratatouille as a side dish or tossed in pasta, rice or quinoa as a main meal. It makes a great cold pita sandwich with a smear of hummus. I just had it again for lunch tossed with fusilli, some feta cheese and a drizzle of balsamic. Serious yum!

Quick Rustic Ratatouille
Thanks to my mom for this recipe…I’m not sure where she got it but she adapted it and then I did…..) Preheat the oven to 475º.

Cut and toss into a large bowl:
1 small eggplant, cut into thick spears
2 med zucchini, cut in rounds
1 med onion, coarsely chopped
3 bell peppers coarsely chopped
6 cloves of garlic, coarsely chopped (I’m starting to sound like a broken record. Hmmmm…kids today probably don’t know what that means.)

Toss with: 3 tbsp olive oil, salt and pepper and spread out onto a rimmed baking sheet (spray it or spread out a little olive oil on the sheet first)
Roast for 15 min or until the veg are tender.

While the veg are roasting: 
Chop: large handfuls of basil, flat-leaf parsley and cilantro (have about 1-1.5 cups of chopped herbs)
Halve: lots of cherry tomatoes

Take the vegetables out of the oven, stir in the tomatoes and herbs and transfer to a large platter. Enjoy!

Dark Chocolate Sour Cream Zucchini Cake

OK so chocolate. Lots of chocolate, and sour cream for richness and moisture (and as an egg replacer*) and a whole whack of zucchini grated so fine it just disappears into the cake. It’s dense enough to be eaten out of your hand, especially if you’re one of three 7-year old friends, sitting around on the grass discussing what would happen if a superhero fell into a hole to the center of the earth. Apparently Superman might survive if he flew out in time and Wolverine would be fine because he can regenerate. But Spiderman? Spiderman would bite it.

Sorry for the short post…summer has taken over my brain and I can’t think of much to write these days.

Dark Chocolate Sour Cream Zucchini Cake

Adapted from Dinner with Julie.

1/2 cup butter, soft
1/4 cup canola oil
1 3/4 cup sugar
1 tsp vanilla
2 1/4 cup all purpose flour
3/4 cup cocoa
1 1/8 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup plus 2 tbsp sour cream
2 cups finely grated zucchini
3/4 cup chocolate chips

Preheat oven to 350º. Spray a Bundt pan with non-stick spray.
On high speed, beat the butter, oil, sugar and 2 tbsp sour cream for 2-3 minutes until thick and pale yellow. Add in vanilla and mix to combine.

In a separate bowl, stir together the flour, cocoa, baking powder, baking soda and salt.

On low speed, add about 1/2 of the dry mixture to the wet ingredients, then stir in the sour cream and mix to combine. Mix in the rest of the dry ingredients, scraping down the sides of the bowl. At this point the batter will be really thick, but adding the zucchini will thin it down a bit.

Stir in the zucchini and chocolate chips until well distributed. Bake for about an hour, until the top is springy and a toothpick comes out clean.

I was in a hurry to make this cake and had to get it out of the pan while it was still hot. To my surprise, not one crumb stuck to the Bundt pan. So whether you let it cool completely or turn it out while it’s still warm, you’ll have to experiment. It probably depends on your pan and how well you sprayed it.

*if you’d like to make this cake with eggs, replace the 2 tbsp of sour cream with two eggs. Add them at the same time as the vanilla. Reduce the baking powder to 1 tsp only.