In the middle of winter, I always look at my wardrobe and realize I am wearing black, navy, dark brown, maroon--maybe a hint of gold or dark green--you know the drill...

 

And then I might glance at the colorful aquas and lilacs and peachy  bright colors of Summer and say to myself--how could I EVER think of wearing those colors???

 

But Summer eventually rolls around and I find myself wondering how the heck I could think black was a good idea for a blouse or dress during the day.

 

Same with your plate--Summer screams COLOR!!!

 

Your dinner plate should be looking like this if your garden is starting to produce. And, if you don't have a garden, then the local produce section at your store or Farmers' Market should be bulging at the seams with a variety of veggies and herbs.  

 

For today's blog, let's look at the Ratatouille--about 12N on the plate. I'll save my comments on kale and indrect-grilled chicken and Southwestern salad for another entry. 

 

Ratatouille is basically a stewed squash, tomato and herb concoction packed with nutirents. Cooking it is simple--and, in a way, it's like chili--every pot is unique and depends upon your tastes and what you've got around.

 

 

 

 

 

 

 

Saute together 4-6 cloves of chopped garlic and 1 chopped onion in about 3-4 Tbsp olive oil in a large skillet.

 

Add: 1-2 diced/chopped green peppers--though you can substitiute sweet banana peppers if you'd like --which I did since my green peppers aren't ready yet. 

 

Add: Summer Squash, Zucchini squash,  eggplant--smaller sized, no seeds, thin skin OK otherwise, peel it.-cut into cubes or small chucks. Any/all of the above. I did not have eggplant so this version is just yellow Summer and green zucchini squash.

 

Add: skinned and seeded diced fresh tomatoes- at least 2 large, or 1 can of diced tomatoes .

 

Keep cooking in your large skillet pan on medium heat.

 

Add plenty of chopped fresh or dried herbs to taste--here you either can use an Italian blend or herbs de Provence (preferred--if you want the most authentic taste)--but like chili, it's ultimately about YOUR taste preferences.

 

Add: dried red pepper flakes and salt to taste.

 

Continue to cook until the vegetables are"stewed"--add oil if needed during your cooking if you think it's needed. 

 

Add: chopped black olives?, capers?  

 

This dish can be served hot, room temperature, or chilled. Delicious any way. it also makes a great main course with some cheese and bread on the side.  

 

Start thinking  COLOR !