Massage Therapy Journal Fall 2024

90 • Massage Therapy Journal

Soothe Relax, Rejuvenate and Stay Centered

Ingredients 2 medium tomatoes, chopped 1 medium zucchini, sliced 1 bell pepper (any color), sliced 1 small eggplant, cubed 1 ear of corn, kernels removed 1 medium onion, chopped

Food Fuel: Summer Vegetable Ratatouille Recipe

3 cloves garlic, minced 3 tablespoons olive oil 1 teaspoon dried thyme 1 teaspoon dried oregano Salt and pepper to taste Fresh parsley or basil for garnish Instructions 1. Preheat your oven to 375°F (190°C). 2. In a large oven-safe skillet or Dutch oven, heat the olive oil over medium heat. 3. Add the chopped onion and minced garlic, and sauté until they are soft and translucent, about 5 minutes. 4. Add the eggplant cubes and cook for 5–7 minutes, stirring occasionally, until they start to soften. 5. Add the zucchini, bell pepper and corn kernels to the skillet. Cook for another 5 minutes, stirring occasionally. 6. Add the chopped tomatoes, dried thyme, and dried oregano. Stir to combine. 7. Season with salt and pepper to taste. 8. Transfer the skillet or Dutch oven to the preheated oven. 9. Bake for 25–30 minutes, or until the vegetables are tender. 10. Remove from the oven and let cool slightly. 11. Garnish with fresh parsley or basil before serving. This ratatouille is a hearty, flavorful dish that highlights the best of summer’s vegetables. Enjoy it with crusty bread or as a side to your favorite protein!

amtamassage.org/mtj