If you're a proficient backyard gardener, urban garden-plot warrior or just like to frequent the regular farmer's markets in your area, you'll know it's officially harvest time for lots of summer veggies!
Culinary writer Judie Steeves recently tackled this "delicious" problem, of the over-stocked crisper. In particular, what to make when the tomatoes, zucchini and peppers are all ripe! And she even paired her recipe with a couple Prospect wine options to bring the dish to life even more.
Steeve's writes, "This is a great way to serve, or preserve the over-abundance of tomatoes and zucchini at this time of year. You can even freeze portions of this to enjoy when summer's tomato flavours are little more than a memory. It maches well with the Ganton & Larsen Prospect Winery Red Willow Shiraz, with its rich, dark fruit flavors and peppery notes; or try the Prospect Winery Trutch Map Rose, which would also make a nice sipper prior to dinner, with its fresh berry flavours. These wines are good flavour for the price."
Here's the recipe for a delicious "Harvest Ratatouille"
Ingredients:
- 1 chopped onion
- 1-2 cloves garlic
- 1 tbsp. olive oil
- 4 chopped tomatoes
- 2 cups of chopped zucchini
- 1 cup of chopped peppers
- 2 tbsp. parsley
- 1 tbsp. basil
- 1/2 tsp. thyme
- 1/2 tsp. pepper
- 1/4 tsp. salt
Directions:
Chop onion and mince garlic. Heat olive oil on medium heat in a wok or deep fry-pan and saute onion and garlic until soft, but not brown.
Meanwhile, chop tomatoes (the meaty Roma type of tomato is excellent in this). and chop zucchini into one to two-inch chunks.
Seed and chop colourful sweet peppers if you wish to add them.
Mince fresh herbs. Add tomatoes to onion mixture, stirring and cooking until some of the liquid has evaporated, adding salt and pepper and minced herbs.
Add remaining vegetables and combine well, then turn heat down to low, cover and simmer gently for an hour. This may be transferred to a casserole dish and baked in a 350F oven for an hour instead.
Serve when the vegetables are tender, sprinkled with fresh herbs.
Omit peppers and freeze for taste of summer in the coming winter months.
Serves 4.
For more great recipies and more, check out JudieSteeves.com.
