Summer Vegetable Ratatouille

Delicious medley of summer veggies from the Caves Summer Spotlight series

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Servings

  • 1lb. patty pan squash, ½” dice

  • 1lb. yellow onion, ½” dice

  • 1lb. zucchini, ½” dice

  • 5 cloves fresh garlic, minced

  • 1 Tbsp. hot peppers, cut into paper thin pieces

  • 2 cups cherry tomatoes

  • 4 roma tomatoes, ¾” dice

  • ¼ cup basil, finely chopped

  • 1 Tbsp. fresh rosemary, finely chopped

  • 2 tsp. kosher salt

  • 1 tsp. ground black pepper

  • ¾ cup vegetable oil

Instructions

Preheat oven to 450°F. Combine the chopped rosemary, basil, kosher salt, and black pepper. Place the zucchini and patty pan squash in their own bowl, onion and hot pepper in their own bowl, and tomatoes in their own bowl. Divide the herb mixture and oil evenly between bowls then mix each vegetable group separately until thoroughly coated. At this point you can store in fridge until ready to roast. Roast each set of vegetables separately on parchment lined sheet trays until browned and slightly dry looking, 25-35 minutes, checking every 10 minutes. Delicious served with Pesto New Potatoes.