If you ever have the chance to visit
The Lodge at Woodloch either for a Pocono getaway, or locally for a spa day, you won't want to miss the chance to eat at
TREE. Woodloch's TREE is literally a delight to your tastebuds. Everything comes fresh from their garden and/or locally sourced farmers. It's always healthy and absolutely delicious.
Below is the recipe for their mouth-watering Ratatouille with Herbs de Provence. I think you'll love it!
Ingredients
2 pounds eggplant, cut into 1- inch cubes
2 ½ pounds tomatoes, seeded, and cut into 1/4- inch cubes
1 ½ pounds yellow onions, thinly sliced
1 ½ pounds bell pepper, assorted colors, cut into 1- inch pieces
8 cloves garlic, thinly sliced
1 cup (approximately) extra virgin olive oil
1 ½ tablespoons herbs de Provence, dried, if using fresh herbs triple the amount
1 pound zucchini, cut into ¾ - inch half moons (remove seeds from larger zucchinis)
1 pound yellow squash, seeded, cut into ¾ - inch pieces
1 teaspoon black pepper
2 teaspoons kosher salt
Directions
Toss eggplant in 1/2 teaspoon salt and place in a colander. Let stand in the sink for 30 minutes. Pour eggplant onto several paper towels and blot to remove excess moisture. In a heavy-bottomed, 5-quart pot over medium heat, add onions and approximately 4 tablespoons of oil. Season with about 1/2 teaspoon salt. Cook for about 4 minutes until onions are soft, stirring occasionally.
Add peppers and cook for another 4-8 minutes, adding enough oil to keep mixture quite moist. Add garlic, cook for another 5 minutes. Add tomatoes, herbs de Provence* and about a 1/3 cup oil. Cover partially to allow steam to escape. Cook for 30 minutes until tomato starts to break down, stirring occasionally.
Put eggplant into simmering mixture along with enough remaining oil so vegetables are quite moist, but not swimming. Cook for 30 minutes, stirring occasionally. Place zucchini and yellow squash in mixture and cook until they are just soft, approximately 6 to 8 minutes. Add pepper. Check seasoning.
May be served hot, warm, or at room temperature. Improves when refrigerated overnight and reheated.
Subscribe to A Girl’s Gotta Spa! beauty blog. Watch our reviews on
YouTube, see our pins on
Pinterest and check us out on
Instagram and
G+. Got a Kindle?
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If you ever have the chance to visit The Lodge at Woodloch either for a Pocono getaway, or locally for a spa day, you won't want to miss the chance to eat at TREE. Woodloch's TREE is literally a delight to your tastebuds. Everything comes fresh from their garden and/or locally sourced farmers. It's always healthy and absolutely delicious.
Below is the recipe for their mouth-watering Ratatouille with Herbs de Provence. I think you'll love it!
Ingredients
2 pounds eggplant, cut into 1- inch cubes
2 ½ pounds tomatoes, seeded, and cut into 1/4- inch cubes
1 ½ pounds yellow onions, thinly sliced
1 ½ pounds bell pepper, assorted colors, cut into 1- inch pieces
8 cloves garlic, thinly sliced
1 cup (approximately) extra virgin olive oil
1 ½ tablespoons herbs de Provence, dried, if using fresh herbs triple the amount
1 pound zucchini, cut into ¾ - inch half moons (remove seeds from larger zucchinis)
1 pound yellow squash, seeded, cut into ¾ - inch pieces
1 teaspoon black pepper
2 teaspoons kosher salt
Directions
Toss eggplant in 1/2 teaspoon salt and place in a colander. Let stand in the sink for 30 minutes. Pour eggplant onto several paper towels and blot to remove excess moisture. In a heavy-bottomed, 5-quart pot over medium heat, add onions and approximately 4 tablespoons of oil. Season with about 1/2 teaspoon salt. Cook for about 4 minutes until onions are soft, stirring occasionally.
Add peppers and cook for another 4-8 minutes, adding enough oil to keep mixture quite moist. Add garlic, cook for another 5 minutes. Add tomatoes, herbs de Provence* and about a 1/3 cup oil. Cover partially to allow steam to escape. Cook for 30 minutes until tomato starts to break down, stirring occasionally.
Put eggplant into simmering mixture along with enough remaining oil so vegetables are quite moist, but not swimming. Cook for 30 minutes, stirring occasionally. Place zucchini and yellow squash in mixture and cook until they are just soft, approximately 6 to 8 minutes. Add pepper. Check seasoning.
May be served hot, warm, or at room temperature. Improves when refrigerated overnight and reheated.
Subscribe to A Girl’s Gotta Spa! beauty blog. Watch our reviews on YouTube, see our pins on Pinterest and check us out on Instagram and G+. Got a Kindle? We’re on Kindle too!
