Fresh veggies are nice anytime.

But when you’re on a mountaintop in a cabin of hand-hewn timbers, the dish is a conversation stopper—the simple flavors are literally bursting with the sun’s rays. I have to credit Horse & Buggy, Smitten Kitchen, and Ilalianissimo for this combination. And my mad skills on the grill. And Pennock’s unbelievable chopping techniques. She perfectly sliced slivers of zucchini and squash with a knife of stone. I’m talking Stonehinge dull. But I digress.

This is a great way to use up those plentiful summer delicacies like squash and zucchini. The deets:

  • 1 onion, chopped
  • 2 cloves garlic, sliced
  • 1 cup tomato puree (such as Pomi)
  • 2 tablespoons olive oil, divided
  • 1 small eggplant
  • 1 zucchini
  • 2 squash
  • 2 bell peppers (red and orange)
  • fresh thyme
  • salt and pepper
  • soft goat cheese

I sautéed the onions and garlic in butter with a pinch of white wine. Mix with tomato puree and add to baking dish. Salt and pepper vigorously. An oval dish really does make it pretty, but who keeps oval baking dishes in a cabin?

Layer the veggies starting at the outside of the dish and slightly overlapping as you move around the edges and toward the center. The beauty here is that you can be messy. It’s ratatouille after all! Continue to add salt and pepper as you go.

Once you’re out of veggies, drizzle with olive oil and cover with parchment paper. Bake at 375 degrees for about 45 minutes or until the veggies are bubbling in the tomato sauce. Please don’t cook the life out of them!

Top with goat cheese because it’s delicious. I served on a bed of polenta, with slices of grilled chicken. You can get much more detailed instructions from Smitten Kitchen.