Ratatouille

Lesa Koger
This is great in the summertime when you’ve got more tomatoes and zucchini than you know what to do with. I purposely left out amounts because they are often changing depending on what appeals to us or what we are trying to get rid of:
Onions & olive oil, zucchini, tomatoes, chick peas (garbanzo beans), garlic, salt, herbs de Provence (you can use thyme, rosemary, sage—whatever you’ve got), pepper, couscous. (Grilled meats are optional).
Sauté onions. When they are just about done, add zucchini to the pan (I like to julienne them, but any shape works). When that’s about done, add some garlic and tomatoes (can be canned tomatoes if you don’t have fresh ones). Once the tomatoes are cooked you can add the chick peas and seasoning to taste. Serve on a large platter over couscous (you can get couscous in bulk at health food stores, it’s cheaper than the little boxes at the grocery store, or you can just serve it over rice). Sometimes we’ll throw grilled chicken or sausage over the top.