We came home this week from our extended trip to Colorado to an overwhelming amount of produce to take care of. So in addition to getting the kids back into the swing of things at school and getting back into my normal rhythms, I have been trying to preserve lots of summer fruits and vegetables. To use up tomatoes, peppers, and other summer vegetables I usually go with a huge vat of skillet tomato sauce and then freeze the extra for the winter, but this year I wanted to try some else as well: roasted summer vegetable dip.
When I was a teenager one of my favorite meals was ratatouille. My mom would make it every summer and I would be in heaven for days (it gets better over time as the flavors continue to mix with each other). One summer we had some friends coming over for dinner and wanted to come up with a quick appetizer. We ended up pureeing leftover ratatouille, spreading it on thin slices of French bread, and toasting it with some fresh mozzarella on top. I thought I had died and gone to heaven.
This recipe is a simplified version of that same deliciousness, because honestly when you are overwhelmed by the amount of produce threatening to go bad on your counter, or by general life craziness, who has time to stand over the stove keeping an eye on the ratatouille? With this recipe you jut roughly chop, throw it in the oven, and puree when everything is cooked. Pretty easy!…
