Roasted Squash to Ratatouille

A recent rummaging through my produce drawers yeilded yellow squash, zucchini - (which my darling husband did not know until like a week ago, was a squash - married to me no less, for almost 11 years!!! - but I digress) an eggplant and one sorry lonely red pepper.  Not really feeling up for a whole lot of active cooking time - I decided to chop it all - add to it an onion, the requisite garlic, some cleaning out the fridge tomato paste, a little Italian herb, and a healthy splash of EVOO.  Tossed in a big ole bowl and spread on a sheet pan, into the 425 oven for 40 minutes with a stir half way and we had ourselves a WINNER.  Served as a side one night and a topper for my salad the next, the sheer volume of veggies used in the original made a planned over inevitable.

Squash, Eggplant, Onion, Red Pepper.........................Ratatouille!! And no not the animated rat who cooks!

According to Wikipedia "Ratatouille is usually served as a side dish, but may also be served as a meal on its own (accompanied by pasta, rice or bread). Tomatoes are a key ingredient, with garlic, onions, courgette (zucchini), aubergine (eggplant), bell peppers, marjoram and basil, or bay leaf and thyme, or a mix of green herbs like herbes de Provence. There is much debate on how to make a traditional ratatouille.

As my blog clearly shows I don't find it within myself to feel the need to adhere to tradition when it comes to cooking.  I had the roasted veg that on it's own had an excellent flavor profile, I simply wanted to tweak it to change what we already had into new and even more spectacular.

My original dish was pretty chunky so I more finely chopped the veg and added capers, olives, and some tomatoes.   For a touch of summer a cube of pesto and a small squeeze of lemon.  Even more perfection.

Garth and the Luck of the Irish

My Grandfather Garth was a pretty awesome guy.  Always a twinkle in his blue eyes and the whitest legs you have ever, ever, laid your eyes upon.  Always quick with a joke and never having met a stranger - he was the first person to tell me I was beautiful.  LOVER of ice cream, I remember fondly the sunday bar's he would create for sister and I.  During their marriage, the LOVE of his life, my grandmother Joise, they very nearly never spent a night apart.  Great man, greatly missed.

His favorite thing for Josie to make was her stuffed cabbage rolls.  And while I don't remember ever her making them or having them served to me, I always remember that they were his favorite.

In honor of Garth and as a way to use up a bit of PlannedOver cooked rice, I present Stuffed Cabbage Rolls!!

Blanch cabbage leaves in salted boiling water for 4 minutes each.  Set aside to cool.  Sautee onions and ground beef until no longer pink.  Add cooked rice, a splash of whostershire sauce and stir to combine.  Fill leaves with rice mixture, roll and place seam side down in a baking dish.  Top with tomato sauce.  Bake 350 for 40 minutes!

 Enjoy!!! Happy Eating!!