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RATATOUILLE

We love to make this vegetable-laden side dish in the summer when the squash and eggplant are at their very best. A stroll through the garden with the “picking basket” makes your mouth water as you pick – just thinking about the good flavors that will be created with these simple vegetables fresh from the garden to the table.

Ingredients

Serves 4-6.

⅓ cup olive oil
1 medium yellow onion, halved from stem to root, then cut into thin slices
3 small yellow squash, halved lengthwise and sliced
3 small zucchini squash, halved lengthwise and sliced
3 small Japanese eggplant, halved lengthwise and sliced
3 Roma tomatoes, peeled, seeded and chopped into small dice
1 package Fredericksburg Farms Victory Garden Vegetable Dip
1 cup chicken broth
½ cup grated Parmesan cheese

Instructions

Heat the olive oil in a heavy-bottomed 12-inch skillet over medium heat. When oil is hot, add the onion and sauté, stirring often, until onion is beginning to brown, about 8-10 minutes. Stir in the yellow squash, zucchini, eggplant, and tomatoes. Cook, stirring often, for 4 minutes. Stir in the Victory Garden Vegetable Dip mix and chicken stock, stirring to blend the dip well. Cook, stirring frequently, until the stock has almost evaporated, about 12 minutes. A rich and thick gravy should develop.  Remove from heat and stir in the grated Parmesan cheese. Serve hot.