recipe by The Gourmand Mom for Layered Ratatouille. Coincidentally, the beauties you see above arrived in our CSA bushel that same week.
Now, you can say I really only gave her recipe a wink and a nod - as you know, I'm one to cook by the seat of my pants more often than not - but I just had to say that this is a perfect example of what a great program The Kids Cook Monday is. I hope you'll check it out and see what recipes you can make with your kids this week!
For my take on ratatouille, I pulled out my trusty mandolin (which I would never, EVER, NEVER let the Kid use, even with supervision) and sliced up some zucchini, summer squash, and eggplant. Then I enlisted the Kid's help in arranging it in the pie plate, sprinkled it with a little olive oil, salt, and pepper, and baked it in the oven at 350 degrees F for a few minutes or so (probably around 15 to 20 all told). I pulled it out of the oven (using my trusty oven mitt, of course) and added sliced garlic and halved grape tomatoes (also from our CSA bushel), returned it to the oven and baked it some more until the tomatoes were soft. This, along with some smashed red potatoes (again, from the CSA bushel), was dinner and it made for a lovely light summer supper.