Fragrant Spring Ratatouille

    Made this at work today.  Customer requested a healthy, no oil, no salt alternative to the classic ratatouille.  This showcased the fresh herbs and garlic as a flavoring to make up for the lack of salt.  The  fresh tarragon gives this a true fragrant smell and flavor that makes you think 'spring!'  I really liked this dish and ended up making around 25 pounds of it. I will scale it down a bit for you.


2ea    Zucchini, large dice
2ea    Yellow squash, large dice
1ea    Onion, large dice
1ea    Lg Egglplant, large dice
12ea  Plum tomatoes, large dice
12ea  Cloves garlic, minced
1/2C  Fresh basil, rough chopped
1/2C  Fresh rosemary, rough chopped
3/4C  Fresh tarragon, rough chopped
3C     Water


     First, get all the chopped tomatoes, water and garlic in an extra large soup pot that will eventually fit everything. Bring to a boil,after boiling and stirring for 5 min. reduce heat to a simmer.  In the oven bake all diced vegetables for 25 min on 350 degrees.  Try to use parchment paper or just use a spatula to scrape them off when done cooking.  Add cooked vegetables to the pot with tomato and garlic.  Bring the whole pot to a boil again constantly stirring. Add the rosemary. Cook for 15 more min. and turn off the heat.  Add the remaining herbs and stir in. Let sit for 20 min to allow herbs to wilt and flavor the stew.  Serve or chill. ENJOY!!