Harvest ratatouille is a wonderful celebration of the summer garden, and is delicious served with grilled polenta for a picnic dinner. Tomatoes, kamo kamo, zucchini, red onion, even the dried marjoram had come from the garden. Combine the kamo kamo/zucchini, tomatoes, onion, olives, and olive oil on a large roasting tray and toss to combine to evenly coat with the oil. Serve hot or at room temperature, drizzled with basil oil (see directions below). To make, blend a handful of basil with one garlic clove, a squeeze of lemon, and 100ml of olive oil until smooth.

Source: Stuff January 28, 2020 16:01 UTC