The Martlet

Raid the raised beds to gather up the basics for this totally hip, and delicious autumn-inspired ratatouille.

Currently, rosemary, tomatoes, squash, greens, carrots and chilies are all the rage in backyard vegetable and herb patches, and Salt Spring Island-grown shitake mushrooms are a hot item in local organic grocery stores.

October Garden Ratatouille

October Garden Ratatouille 30 ml (2 Tbsp) olive oil 1 medium yellow onion 2 cloves garlic Half a fresh chili pepper 5 large spinach leaves 3 giant tomatoes 125 ml (1/2 cup) of squash 125 ml (1/2 cup) zucchini 3 medium carrots 3 tiny bell peppers, or one small bell pepper 1 or 2 mushrooms 3 large green beans 15-35 ml (1 -2 Tbsp) fresh rosemary 125 ml (1/2 cup) of parsley Salt and pepper to taste

Heat the olive oil in a medium saucepan. Chop the onion, garlic and chili pepper. If even the spice of mild salsa is threatening, use less chili. Cook on medium-low heat until the onions turn clear, about five minutes. Dice and chop and slice all the remaining vegetables and herbs and add them to the pot along with the salt and pepper. Put the lid on and simmer for about 20 minutes, or until all the vegetables are soft.

Serve hot, with fresh parsley, over polenta or brown rice.