This Week's Featured Recipe:


Market Vegetable Ratatouille




2 zucchini, diced

2 yellow squash, diced

1 eggplant, diced

2 onions, diced

2 red bell peppers, diced

2 yellow bell peppers, diced

3 cloves of garlic

2 bay leaves

2 tbsp. of parsley

4 sprigs of thyme

4 Roma tomatoes, chopped

½ cup olive oil

Salt to taste


Heat 1 ½ tablespoons of oil in a large pot over medium-low heat. Add the onion and garlic and cook until soft.

In a large skillet, heat 1 ½ tablespoons of olive oil and sauté the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onion and garlic.

Sauté all the remaining vegetables one batch at a time, adding 1 ½ tablespoons of olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sautéed, add them to the large pot with the onion, garlic, and zucchini.

Season with salt and pepper, then add the bay leaf and thyme and cover. Cook over medium heat for 15-20 minutes. Add chopped tomatoes and parsley and cook for 10-15 minutes, stirring occasionally. Remove the bay leaf and adjust seasoning to preference and enjoy!