Robust Ratatouille

This dish uses a variety of herbs and vegetables to create a flavorful and nutritious summer meal. Robust Ratatouille is a great dinner choice if kids are looking for more practice slicing and trying new veggies! This recipe comes to us from our friends at Tomato Wellness.

Serves 4

Cooking Tip of the Week: Choosing a canned tomato product that is low sodium is a healthful choice and a good way to reduce your daily sodium intake. Other crushed tomato varieties may have added spices such as basil to add an extra kick to your ratatouille!

Food for Thought: Fennel is a vegetable that grows in a bulb underground. Do you think it tastes a little bit like licorice? That’s because fennel is related to the anise plant, which is often used to flavor licorice candy! For this recipe we are just using the fennel bulb; however, the stalks are a great addition to soups and stews!

Family Dinner Conversation Starter: What’s your favorite outdoor activity to do in the summer?

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1 large onion, coarsely chopped
• 3 cloves garlic, minced
• 2 medium zucchini, halved and sliced
• 1 eggplant (about 1¼ lbs.), peeled and cut into 1-inch chunks
• 1 medium fennel bulb, quartered and thinly sliced (white base only)
• 1 small red pepper, seeded and diced
• 1 small yellow pepper, seeded and diced
• 1 (29 oz.) can crushed tomatoes
• 1 (6 oz.) can tomato paste
• 1 teaspoon dried basil
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon sea salt, or to taste
• Ground or smoked pepper, to taste
• Snipped fresh basil*
• Grated Parmesan cheese*

*optional

Directions:

Together: Prep ingredients.

Slow Cooker Variation:

Adult: Heat oil in a large skillet.

Add onion; cook and stir over medium high heat for 5 minutes.

Add zucchini, eggplant and garlic; cook for 5 more minutes.

Adult: Transfer to a slow cooker with all remaining ingredients except fresh basil and Parmesan. Cover and cook on high for 3 hours or on low for 6 hours.

Kid: Top with fresh basil and Parmesan cheese.

Quick Stovetop Variation:

Together: Prepare as directed above, cooking in a large pot instead of a slow cooker.

Adult: Bring to a boil; reduce heat and simmer, covered, for 30 to 45 minutes or until vegetables are cooked to your liking.

Kid: Top with fresh basil and Parmesan cheese.

Serve hot or at room temperature.