July Virtual Cook Along with Be Mighty

Nixon Library Pick Up

Support local producers this summer season with Be Mighty! This month, we are making ratatouille using fresh ingredients from our farm partner, Healthy Flavors. Learn more about buying fresh and local ingredients Thursday, 7/16, at 6pm.

Nixon Library Pick Up
Limit 1 kit per household
Live streamed on Be Mighty Little Rock's Facebook and Instagram

Our Fresh and Local cook along series continues with guest chef Xavier Greene from Healthy Flavors! We'll be using seasonal, local produce to make ratatouille. 

Ingredients

• Olive oil (2 tbsp)
• 1 onion, diced
• 3 cloves garlic, minced
• 1 eggplant, cubed
• 2 zucchini, sliced
• 1 yellow squash (optional), sliced
• 2 bell peppers, chopped
• 4–5 ripe tomatoes, chopped
• Fresh thyme (1 tsp)
• Fresh basil (2 tbsp, chopped)
• Salt and black pepper to taste

Instructions

• Prepare Vegetables
• Wash all produce thoroughly. Cut vegetables into similar-sized pieces for even cooking.
• Start the Base
• Heat olive oil in a large skillet over medium heat. Add onion and cook until soft. Add garlic and cook for 30 seconds.
• Cook Vegetables
• Add eggplant and cook until it begins to soften. Add bell peppers, zucchini, and squash. Stir occasionally.
• Add Tomatoes & Seasoning
• Add chopped tomatoes, thyme, salt, and pepper. Stir well.
• Simmer
• Cook on low heat for 15–20 minutes until vegetables are tender but not mushy.
• Finish
• Stir in fresh basil before serving.

Serving Suggestions

• Serve with rice, pasta, or crusty bread
• Pair with grilled chicken or fish
• Enjoy warm or at room temperature

Storage
Store leftovers in a sealed container in the refrigerator for up to 3–4 days.