(Serves 6)

In addition to beets, I also wanted to include a recipe for ratatouille while all of the ingredients are readily available. For ratatouille, I sometimes like to cut the vegetables into coarse rustic chunks, but for this version, I diced everything into ½ inch cubes, which really highlighted the young produce nicely. Ratatouille is wonderful served hot next to a crusty sourdough bread, but it also is lovely chilled and can be kept in the fridge for about a week. For the leftovers, I like to toss it with pasta or serve it on top of rice. It even makes a great omelet filling!

1 medium onion, ½ inch dice
6 cloves of garlic, peeled and cut in half
1 bell pepper, ½ inch dice
½ cup olive oil
1 medium eggplant, ½ inch dice
2 medium yellow summer squash, ½ inch dice
3-4 small zucchini, ½ inch dice
1 28 oz can petite diced tomatoes with the juice they’re packed in
½ cup fresh basil leaves
salt and pepper
2 Tb balsamic vinegar
The secret to a smooth flavor in your ratatouille is to cook it slowly over a medium-low heat.

In a large pot or Dutch oven, sauté the onion, garlic, and pepper in two tablespoons of olive oil over medium heat for about 8 minutes until just tender. Add the eggplant and some more olive oil, sauté, and let simmer for another ten minutes or so, stirring occasionally. Add the squashes, more olive oil if needed, and simmer for five minutes or so. Add the tomatoes, some salt and pepper, and cover. Reduce the heat slightly and let simmer, stirring occasionally, for about an hour, until all of the vegetables are very tender. Add the basil leaves, adjust the salt and pepper as desired, and stir in the balsamic vinegar. Remove from heat and let rest for at least 10 minutes before serving.