From The North Grove Kitchen: Wendy's Ratatouille

We couldn’t let our Executive Director, Wendy, retire without participating in a variety of our food and family programs, first. She has been on a ‘Farewell Tour’ making stops at Baby & Me, the chicken coop, in the dish pit, and at the Good Food Market.

She recently stepped into the kitchen to share one of her favourite recipes in our Food Demo program!

Wendy’s Ratatouille recipe is tried and true. It is the first homemade meal she made for her partner, and it has been her go-to elevated comfort food recipe for nearly 30 years.

The flavour is out of this world! It’s almost as if Wendy had some help from a tiny chef...

Makes: 4 servings

Ingredients

2 onions
1 eggplant
2 zucchini
2 bell peppers
10 mushrooms
1 796ml can diced tomatoes
Feta cheese (optional)

Marinade

4 cloves garlic
2 tbsp basil
2 tbsp parsley
1.5 tbsp thyme
2 tbsp lemon juice
1 tbsp dijon mustard
1/3 cup oil
Salt & pepper, to taste

Instructions

1. Mince garlic and add to a large bowl with the rest of the marinade ingredients. Whisk to combine.

2. Small chop the onions, eggplant, zucchini, bell peppers, and mushrooms; adding to the marinade as you go. Toss to fully coat and then leave veggies in the marinade for 30 minutes to 2 hours.

3. Pre-heat oven to 400F. Line a large baking sheet with parchment paper and spread marinated veggies onto it. Bake for 45 minutes, stirring occasionally.

4. Once veggies are baked, toss together with the diced tomatoes and heat through on the stove or in the microwave. Serve topped with feta cheese and desired side, enjoy! Try pairing this recipe with crusty bread, rice, or pasta!