Oven Baked Ratatouille

Oven Baked Ratatouille

I sit here this morning recovering from a long hard weekend of second shooting an 8 hour wedding, catching up on the mountain bike race I missed yesterday, and getting excited about everything that I have to do today. It’s summertime, baby, and life is good.

The weekend started with a ride with a friend of mine who is recovering from a knee injury. She has ridden bikes for a very long time and has amazing skill. Too see her on a bike even after almost a year off is inspiring. She just flows. It’s like the bike is a part of her and it works with her every movement. I love riding with her because it makes me better, even on her ‘recovery days’ (which, I should warn that even on a ‘recovery ride’ she is still one of the fastest riders I know and could whup my behind if she wanted to). Bikes are awesome. I haven’t found a person yet I don’t love riding with and who doesn’t teach me something. Awesome way to start the day.

Ingredients

  • 1/2 cup red marina sauce or tomato puree
  • 2 garlic cloves, minced
  • 1/2 small onion, finely minced
  • salt and pepper
  • 2 tbs olive oil, divided
  • 1 small eggplant
  • 1 yellow squash
  • 1 zucchini
  • 1 large red pepper, carefully cored and seasoned
  • handful fresh thyme
Read the whole recipe on Pass The Sushi!