Going to the Farmer’s Market in the summertime is always one of my favorite things. Seeing all the fresh fruits and vegetables at their peak just gives me all kinds of creative ideas. On my most recent visit, the fresh squash and eggplant were amazing. This Farmer’s Market one pan Summer Ratatouille is an easy and fantastic way to show off all of the tasty summer produce.
Farmer’s Market One Pan Summer Ratatouille
I can easily get carried away at Farmer’s Markets. Everything looks so good! This weekend I loaded up on yellow and green zucchini squash, eggplant, tomatoes, and fresh basil. I ate most of the tomatoes plain right out of the carton. These summer veggies are so sweet and at peak season so they don’t need much added to them. I opted to do an easy one pan Summer Ratatouille.
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This recipe could not be easier. I sliced up the eggplant, yellow and green zucchini into 1/4 inch slices. I alternated them in a roasting pan “Hasselback style” and drizzled them with a little tomato sauce. With a dash of a few spices, they were ready to roast in the oven. Sprinkle on a bit of Parmesan cheese right at the end to finish it off. However, if you are a vegan, just leave it off.
What should I serve it with?
What you end up with is a fantastic Farmer’s Market one Pan Summer Ratatouille dish. Easy, healthy, and very tasty. This can be paired with just about any protein for a delicious side or eaten all by itself. It’s that good. I used the leftovers on top of pasta for a quick and easy Primavera. Any extras would also be great in a frittata or even a quesadilla for lunch. The perfect Meatless Monday idea.
Best of all, it’s easy! Hope you give this Farmer’s Market One Pan Summer Ratatouille a try. Have you hit the Farmer’s Market this summer? Do you grow your own veggies?
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an easy, healthy vegan weeknight Farmer's Market one pan ratatouille. Easily pairs with any protein or eaten alone for a vegan meal. Leftovers are great on top of pasta or in an omelet.
- 1 large yellow and 1 large green zucchini
- 1 medium eggplant
- optional bell pepper or tomato
- 1/2 C of tomato sauce or canned diced tomatoes
- salt, pepper, garlic, oregano to taste
- optional grated parmesan cheese
- preheat oven to 375
- slice veggies into 1/4 inch slices
- layer in oven proof pan alternating
- sprinkle on spices
- drizzle on tomato sauce
- bake for approx 40 min or until veggies are soft
- sprinkle on Parmesan cheese is desired
- serve immediately
Leftovers can be added to pasta for a quick Primavera or tossed into omelets for breakfast