I have so many veggies from my CSA right now! Our family is loving the abundance, but there are also a couple of drawbacks to it.
One, I’m running out of ways to cook squash. My family might throw their plates at me if I serve them up another round of roasted zucchini, and there are only so many delicious gluten free cookies I can bake them into.
Two, because they are straight off the farm and organic, they don’t have any preservatives to keep them fresh. While this is great, it’s hard to go through our little crop without wasting anything.
Enter ratatouille, a dish so tasty Disney made a movie about it.
My version is a little twisted… I wanted to use my beautiful carrots (am I the only person who takes pictures of their carrots because they look so pretty?). And when I told my husband I was cooking a vegetarian dish for a night with friends, he insisted on the addition of meat.
I’m glad he did, because the turkey meatballs were the perfect addition to make this dish that much heartier. You could easily take them out to revert back to the original all veggie recipe this was designed to be.
Told ya the carrots were pretty. It took great effort to only include one photo here – ha!
Our guests devoured every last bite. It was even a hit with the kiddos, which is always a big deal in our house.
1.5 lbs ground turkey, rolled into balls
1 large eggplant, sliced into rounds
1 large onion
8 cloves garlic, minced
2 Tbsp vinegar
2 cups diced carrots
1 large red pepper, diced
4 cups chopped tomatoes
1 large zucchini, diced
1 large squash, diced (I used butternut, but yellow/summer would also work)
1 tsp dried thyme
1 Tbsp dried parsley
4 cups vegetable or chicken broth
salt and pepper to taste
fresh basil, chopped, for topping
Heat oven to 375 degrees. Bake meatballs for 15 minutes, turn, and cook 5 minutes longer. Set aside.
Add onions and garlic to heated olive oil in a saute pan, cook until onions are softened. Add eggplant slices in a single layer on the pan. Sprinkle with salt and pepper, cooking until tender (approx 2 min per side). Add the other veggies, the thyme, and parsley, and cover with chicken broth and vinegar. Salt and pepper to taste. Bring to a soft boil, and continue cooking until the vegetables are soft. Add the meatballs in during the last minute of cooking to warm them. Serve with basil on top.
This recipe served 8 adults and a few children. Enjoy!
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