I tried to make ratatouille one day, after being inspired by that ever so cute catoon by the same name…terrible. How sad, the food went in the trash. Tuesdays trip to the farmers market inspired this dish. Baby red and yukon gold potatoes meet sun dried tomatoes in olive oil meets cioppolini onions, baby squash and garlic all drenched in olive oil.
baby potatoes sliced 1/2 centimeter thick
baby squash (little little ones to be cooked & served whole)
small cioppolini onion chopped into quarters
1 small eggplant (Japanese variety or other small or thin variety)
1 cup of diced sun dried tomatoes in olive oil
1 1/2 teaspoons of crushed garlic
salt
Pepper
McCormick’s garlic and herbs seasoning
1 cup of olive oil
Mix olive oil with generous amounts of salt, Pepper, chopped sundried tomatoes, crushed garlic, and seasoning. Toss potatoes in oil mixture and remove from oil and bake uncovered for 10-20 minutes until they are no longer crunchy then toss the rest of ingredients with olive oil and add to baking dish until soft, approximately 15 more minutes.