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Ratatouille is the perfect dish for late summer evenings when you have so many vegetables you don’t know what to do with them all! While it is traditionally a French dish, by adding various vegetables and herbs you can change up its flair. Today we included the “heirloom okra” from this week’s box. You can literally add any and all vegetables. Here's our recipe.

Summer Vegetables

What You Need:

2 Tbsp. olive oil

1 eggplant, chopped into 1” cubes

1 onion, chopped

1 poblano pepper, chopped

1 bell pepper, chopped

1 cup okra, sliced

3 tomatoes, seeded and chopped

1/2 cup water

1/2 teaspoon thyme

1 tsp. salt

fresh ground pepper

1 clove garlic, minced

Chop all your vegetables. Add oil to a large skillet. Heat over medium high heat. Add eggplant, onion, poblano pepper, bell pepper and okra and cook (stirring often) until the vegetables are lightly browned on all sides (about 5 to 10 minutes.) Add tomatoes, water, thyme, salt and pepper. Bring to a boil. Reduce heat and partially cover. Bring to a simmer. Cook for about 10 minutes until vegetables are softened. Add garlic and stir well. Cook 5 minutes more. Serve warm over top of pasta or rice or on it’s own as a stew alongside protein and crusty bread.


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