End Of Summer Ratatouille
Author: 
Recipe type: Side Dish
Cuisine: Italian, French
Serves: 6 servings
 
A modified version of the original, where Tomatillos take the place of eggplant. This dish is meant to use the last of your summer veggies from the garden. You can add peppers, eggplants, and onions if you like.
Ingredients
  • 2 large Tomatoes
  • 2 large Zucchini (even the oversized ones)
  • 2 or 3 Tomatillos
  • Herbes De Provence
  • 2 Tbs Organic Olive Oil
  • ½ Tsp Sea Salt
Instructions
  1. Oil a Pyrex liberally.
  2. Slice all the vegetables about ¼ inch thick.
  3. Start with a zucchini layer, then add salt, a pinch of Herbes De Provence and more olive oil.
  4. Add a tomatillo layer and more oil, salt and spices.
  5. Add a tomato layer.
  6. Continue until you have space or ingredients.
  7. Bake at 350 F. For about an hour.
  8. The vegetables need to be well cooked and the water reabsorbed.
Recipe by The Nourished Caveman at https://thenourishedcaveman.com/end-of-summer-ratatouille