Ratatouille

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Ingredients

1 zucchini, diced
1 medium yellow squash, diced
1/2 small eggplant, peeled & diced
1/4 small red bell pepper, diced
1 tablespoon extra virgin olive oil
1/4 teaspoon sea salt
fresh ground pepper
3-4 sprigs of fresh tarragon (1/4 teaspoon dry tarragon)
3-4 sprigs of fresh oregano (1/4 teaspoon dry oregano)
3-4 sprigs of fresh thyme (1/4 teaspoon dry thyme)
Up to 1 cup water or vegetable stock (optional)

Where better to begin your baby’s culinary exploration than in France with this classic medley of fresh vegetables and seasonings? French cooking made simple for your entire family! Bon appetit, bebe!

Submitted by:
Shane Valentine Shane Valentine, author of The Baby Cuisine Cookbook, and part of the Food Revolution as it relates to preschoolers in America. His groundbreaking program is changing the way tots and parents experience food, while challenging thoughts and feelings around the current state of food in our country.

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MAKE IT

1. Add the vegetables, olive oil, salt and pepper to a sauté pan.

2.Stirring frequently, sauté on medium to medium-high heat for 3-4 minutes.

3. Add spices and sauté for 3-4 more minutes until vegetables are soft. If you are going to puree for baby add water/stock, stir, and simmer for another 3-4 minutes.

4. Serve as is or puree using food processor or hand blender.

CLEAN IT

Dirty Dozen Alert: Red Bell Pepper – opt to choose organic if possible

GREEN IT

When Choosing an Extra Virgin Olive Oil – make sure it is “Cold Press”. This means it is the first pressing of the olive in which no heat or CHEMICALS have been used.