Summer Vegetable Ratatouille

I have a confession to make: I have been ignoring my little garden since the beginning of May when I managed to spend an entire day planting herbs and veggies.  Then, Dad got sick and our house, and my schedule, got more chaotic.

This is the first time when I get to slow down and enjoy the fruits of the summer: fresh tomatoes and sweet onions, tender wax beans and an ample supply of basil and oregano and lovage and thyme.  Oh, my!

This is the result of my playing in the kitchen this morning:

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I worked in the garden for about an hour then picked a quart of wax beans, some onions, tomatoes and a handful of herbs (use your imagination or go simple with basil or oregano).  I ate the tomatoes with toast and butter.  So, I replaced them with a small can of organic diced tomatoes.

Ingredients:

1-2 Tbs. olive oil

1/4 cup diced onions

4 cups washed, cleaned and snippet wax beans

1 cup of water

15 oz. can of organic diced tomatoes

1-4 Tbs.  chopped mixed herbs

salt and pepper to taste

Method:

Add the olive oil to a large skillet and let it warm up.  Sweat the onions for 2-3 minutes (don not brown them).  Add the beans and the water and cover the pan.  Once the beans are soft, add the rest of the ingredients and bring the pan to a slow simmer until the oil is starting to come up to the surface.  Serve hot with lots of toast and butter.

Enjoy (Pofta Buna)!

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