There is just something about harvesting the work of your own hands. Preparing the earth, planting, watering, weeding, tending, all of it makes you appreciate the bounty that much more. There is also something to say about knowing where your harvest comes from. You know the process from beginning to end and can be sure that nothing made it into your product that you wouldn’t approve of.
Using produce that is in season ensures freshness and maximum benefits from the nutrients and antioxidants found in your harvest. If you can’t grow your own food, frequenting local farmer’s markets is a great way to support local business and can be a next best option to homegrown. Get to know the growers and find out about their practices and whether they use chemicals or rely on natural practices to grow their produce.
As a celebration of the bountiful goodness of summer, we are introducing a series called Nature’s Bounty highlighting recipes that come from the garden, whether it is yours or your neighbor’s, and straight to your table.
We do hope you enjoy.
Ratatouille
2 small eggplant
2 medium yellow onions
4 to 6 medium zucchini
4 to 6 medium yellow summer squash
4 large Roma tomatoes
1 1/2 to 2 tablespoons olive oil
3 to 4 cloves garlic
fresh thyme
fresh basil
Oregano oil (see below for health benefits)
salt and pepper to taste
freshly grated Parmesan cheese (optional)
Directions
Slice the eggplant, onion, zucchini, summer squash, and tomatoes into thin even slices. Use a mandoline, if one is available, to make the process go a lot faster. Finely chop the garlic and mix with the olive oil and one drop of oregano oil. Be sure not to use too much or it will overpower your dish. Add approximately 1 teaspoon of Kosher salt and a quarter teaspoon of freshly ground black pepper. Brush the garlic infused olive oil onto the vegetables, using caution with the onion so as not to separate the rings. (You could also toss the vegetable slices, except the onions, with the garlic and olive oil mixture in a bowl). Take a piece of each vegetable and layer them around the edge of a deep pie plate or oval or round oven safe baking dish, repeating the pattern until all the vegetables are used up or the dish has several rings of vegetables (as shown in the picture above).
Bake in a 375° oven for 40-45 minutes or until bubbling. Remove from oven and sprinkle with Parmesan cheese if you wish and chopped fresh basil.
Garnish with fresh basil.
Bon Appetite!
*Oregano oil is a potent anti-inflammatory, antiviral, antibacterial, antifungal oil that is high in antioxidants and beneficial for digestion. Because of its potency, it should always be used in a carrier oil and in small amounts.
