🍅 Ratatouille Toast + Cucumber Feta Salad 🥒 Last month, we shared free local produce with families from Parkside Elementary thanks to our partnership with Concrete Jungle (@concretejungleatl ) and United Way Atlanta (@unitedwayatlanta ) During the market, our talented Educational Chef Katie (@meowkriner ) curated this savory and fresh combo featuring eggplant, summer squashes, bell peppers, onions, tomatoes and cucumber using the fresh, free produce! Ingredients (FOR THE RATATOUILLE) ✨ * 1 eggplant, chopped (salt lightly to draw out bitterness) * 2 zucchini, chopped * 2 yellow squash, chopped * 2 bell peppers, chopped * 1 onion, chopped * 2 clove garlic, minced * 4 roma tomatoes, chopped * 2 tbsp olive oil, or more to taste * Salt & Pepper, Italian herb blend (basil, rosemary, oregano, thyme), to taste Ingredients (FOR THE SALAD) ✨ * 1 cucumber, chopped * ½ onion, sliced thin * ½ cup crumbled feta * 2 tbsp olive oil * 2 tbsp fresh lemon * Salt & Pepper to taste Ingredients (FOR THE TOAST) ✨ * Sourdough bread, sliced * Olive oil * Salt & Pepper (optional) Instructions ✨ FOR THE RATATOUILLE ~ * Heat olive oil in a large, high rimmed pan, medium heat. Add eggplant and cook down for 5-10 minutes. Then add the onion and bell pepper, cook down another 5 minutes. Add squash, minced garlic, chopped tomatoes, and seasonings. * Simmer on medium low (the tomatoes will break down and make it juicy!) for 15-20 minutes or until all veg is soft. Season more to taste and serve! Instructions ✨ FOR THE SALAD ~ * Combine all ingredients in a bowl, toss well. * Season to taste and serve! Instructions ✨ OR THE TOAST ~ * Preheat oven to 350F * Brush bread slices with olive oil season with S&P if desired * Bake on sheet tray until toasted, about 10 minutes