While the name is more likely to conjure images of an animated movie character than a time-saving, hunger-vanquishing meal, ratatouille is my new go-to for the season. It’s fast, inexpensive, and uses an abundance of the farmers market bounty that tastes so good right now. And, yes, the recipe is easy to abridge. Instead of sauteing each vegetable individually, we’re going to throw everything into the pot and get on with our busy evenings.
Start by trimming your vegetables. Eggplant is the only veggie that requires peeling. To save time, I reach for a knife instead of the peeler, and cut away the skin with four quick slices. Use the same knife to cut the ends off the onion, zucchini, yellow squash and bell pepper. Then slice your veggies into long, thin pieces. There’s no need to pull out a ruler. As long as your veggies are about the same size, they will cook evenly. Now, if you’re really on your game, you can chop your veggies over the weekend and store them in a refrigerated, airtight container for up to three days.