Ratatouille

I think we've reached the point in the summer when no one has any problems using up their weekly share. Stuff like blueberries, plums, corn, tomatoes, etc. are all so common (and so delicious) that it's easy to eat them all without much thought.

One dish Katie and I really like, and is any easy combination of many of these vegetables is Ratatouille. We have actually made this dish many times without realizing it was a famous, tried-and-true dish. We called it vegetable hodge-podge and thought it was fantastic, and that was it. Browsing through cookbooks or AllRecipes.com shows many variations that are basically the same thing. Some insist on vegetables sauteed separately and then layered like a casserole. We actually prefer to saute everything together in a large wok. It's just easier. Saute vegetables in this order as some require longer to soften:

Onion
Garlic
Squash
Eggplant
Tomato

Amounts vary based on personal taste and the size of the veggies (i.e. 1 large onion = 2-3 smaller onions) Sometimes, depending on what we have available, we'll add mushrooms or green peppers. We just add them in order of hardest to softest so that they cook through. It really is a hodge-podge and I don't think we've ever made it the same way twice. The flavors are such a good mix that we don't use any herbs or spices, maybe just a little salt and pepper at the end.