Good Gourds

We have reached that time of year- pumpkins and squash are everywhere.

Whether you find them at the neighborhood pumpkin patch or layered in a grill-cooked ratatouille, I am a fan.


Ratatouille ala Ratatouille 

16 oz. tomato sauce

2 yellow squash
2 zucchini
1 medium size eggplant
2 roma tomatoes

1 sprig rosemary
1 sprig parsley
1 sprig thyme
2 cloves crushed garlic

Olive oil

Salt and pepper

In a medium sized skillet, casserole dish, or cake pan, cover the bottom with a layer of tomato sauce. Using a mandoline or a sharp knife, slice the squash, zucchini eggplant and tomato into thin medallions. Place them around the side of the pan and work towards the middle, overlapping slightly, until the pan is filled. Drizzle generously with olive oil, season to taste, and lay the fresh herbs and garlic across the top. Cut a piece of parchment to cover the top of the cooking vessel and fit snuggly to help trap steam to evenly cook the ratatouille. Either place into a hot grill and let cook for 20-30 minutes, or place in a 350 degree oven and cook for 45 minutes.