Baked Summer Ratatouille
One of the first local recipes we made for the Oregon Food Bank's Eat Local Challenge!
Hello! I have been MIA for a few days because I’ve been in Wichita hanging out with my family. It has been a very busy couple of days, with lots of cooking, eating, present wrapping, present unwrapping, and much more.
As you’re reading this, we’re heading back home. I’m excited to be sleeping in my own bed, but am sad because it will be a while before we get to hang out with my family again. Such is the nature of living so far away.
This is one of the foods I’ll be looking forward to making back at home. For some reason, I gravitate towards grain salads as comfort food. Thankfully, it is also great fitness food.
Here’s what you need – this makes a little more than a serving.
Start by cooking the bulgur. Bring the broth to a boil before adding the grain. Cover and simmer for 10-15 minutes. Add the minced garlic and the Parmesan right as the bulgur is done cooking.
Stir in the remaining ingredients and season with salt and pepper. You can adjust the lemon juice to olive oil ratio if you’d like. You could also probably substitute feta or goat cheese for the Parmesan.
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