Summer Vegetable Ratatouille
This summer, we were delighted to partner with the Vermont Fresh Network to host one of three picnics throughout the state to celebrate summer’s flavors and showcase Vermont’s food systems. “We were so pleased to be able to give the community an opportunity to safely gather and enjoy a meal while supporting the work of the Vermont Fresh Network,” shares Tre McCarney, Shelburne Farms Director of Community Programs. “The collaboration renewed my belief that people care about locally sourced, delicious food and the farmers and chefs that make it all possible.”
All funds raised with this series of picnics support Vermont Fresh Network and their mission to cultivate the farmer-chef-community relationship. Shelburne Farms is a founding member of the Vermont Fresh Network and received their 2021 Gold Barn Honor, awarded to restaurants and organizations with a deep commitment to Vermont-grown products that:
- source ingredients from at least 15 individual farm partners, 10 of whom are Vermont Fresh Network farmers.
- purchase 35% or more of annual food expenditures from local farmers and food producers, or purchase over $350,000 of locally grown /raised food products annually.
Chef John Patterson shares a menu item from the evening, Summer Vegetable Ratatouille, which takes everything bursting from your garden to make a delicious one-pot meal. And don’t be afraid to double the recipe. “This dish is better the day after it is cooked,” says John, “Once the flavors have a chance to really come together, and it re-heats very easily.”
Summer Vegetable Ratatouille
Yield: Side dish for four
Ingredients
- 1 lb onion, medium dice
- 10 garlic cloves, minced
- 1 sprig thyme
- 1 sprig rosemary
- 1 lb eggplant, medium dice
- 1 lb yellow zucchini, medium dice
- 1 lb green zucchini, medium dice
- 1 sprig lavender (optional)
- 2 lb tomatoes, medium dice
- 1 sprig basil, leaves picked
- 10 each chives, minced
- kosher salt to taste
- 1 cup extra virgin olive oil, divided
- ¼ cup good red wine vinegar
Method
- Place a heavy bottom, wide pan over medium high heat. Once the pan is hot, add ½ cup olive oil. Begin by adding the onion, garlic, and a pinch of salt. Once translucent, add the thyme and rosemary.
- Next, add the eggplant and stir to incorporate. Allow to cook for another 2-3 minutes (the eggplant will begin to absorb the excess oil in the pan).
- Add the green and yellow zucchini, another pinch of kosher salt, and the lavender (if using). Allow to cook for another 3-5 minutes.
- Add the diced tomatoes, stirring well to incorporate. Bring the mixture to a simmer, add the red wine vinegar, then turn the heat down to low and continue to cook for 25 minutes.
- Remove the ratatouille from the heat, add the basil leaves, minced chives, and remaining ½ cup olive oil. Stir thoroughly to incorporate. Adjust the seasoning to your liking.
