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Recipe

Summer Ratatouille

  • Yield: 4 to 6 servings

Ingredients

  • 3 tablespoons olive oil
  • 1 cup peeled, diced eggplant
  • 1/2 cup chopped onions
  • 1/2 cup diced yellow squash
  • 1/2 cup diced zucchini
  • 1/2 cup chopped peeled, seeded tomatoes
  • 1/2 cup fresh whole kernel corn (from 1 ear of corn)
  • 1/4 cup chopped fresh basil
  • 2 tablespoons minced garlic
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Directions

  • Heat the oil in a large skillet over medium-high heat. Add the remaining ingredients, and stir-fry, stirring constantly, for 3 minutes.
  • Serve warm as a side dish, or toss with cooked pasta of your choice.