Went to the West Hollywood Farmer’s Market on Monday morning, picked up some fresh vegetables and enjoyed the wonderful sights, smells, and samples! (pictured above: me with a cucumber gun!)
I’ve really wanted to try making ratatouille, but for now I didn’t have enough ingredients, so loosely following the directions for ratatouille, I made a more italian version.
I preheated my oven to about 350, greased a pan with olive oil and garlic powder (in lieu of fresh garlic), and sliced up a bunch of yellow squash and italian zucchini, laced them with olive oil, parsley, basil, pepper, and garlic powder. I then layered them on top of each other like they suggest you do for ratatouille, poured some water on them, and then sprinkled some cinnamon on top (cinnamon on the squash makes a bit of a pumpkiny autumnal taste that I love) and stuck them in the oven! They were in for a bit over ten minutes, with me checking on them until they had softened more. It tasted amazing.