Summer Garden Ratatouille

Adapted from Simply in Season, serves 4-6
Date made: 6/14/2011

2 onions, chopped*
4 cloves garlic, minced
1 bay leaf
2 tsp dried basil
1 tsp dried rosemary
1 1/2 tsp salt
1 tsp dried oregano
1 medium patty pan squash, chopped*
3 small yellow squash, chopped*
2 green peppers, sliced*
2 c heirloom tomatoes, chopped*
12 oz of pasta

Saute onions, garlic, and bay leafe in 3 Tbsp of olive oil for about 5 minutes.
Add patty pan squash and salt and herbs to pan.  Cover and cook over medium heat, stirring occasionally until squash is soft, about 15-20 minutes.
In large soup pot of boiling water, start cooking pasta according to package directions.
Add yellow squash, green peppers, and tomatoes, and simmer until peppers and squash are tender, about 10 minutes.  Serve over pasta.

Roasted Summer Vegetables

Adapted from Simply in Season, serves 4 (as main dish)
Date made: 5/1/2011

1 zucchini, chopped*
2 yellow squash, chopped*
1/4 lb shiitake mushrooms, cleaned*
1/2 medium onion, chopped*
1 Tbsp olive oil
1 tsp chili powder
1/2 tsp salt
1/4 tsp dried thyme
1/8 tsp black pepper

Mix olive oil and herbs/spices together.  Toss with vegetables and mushrooms.  Spread evenly in a 9x13 baking dish and bake in preheated oven at 425°F.  Serve over rice or pasta.