CSA Week 12: Ratatouille and wild rice pilaf

Ratatouille and wild rice pilaf, a quick and easy meal to use up summer veggies. I roasted the ratatouille to make it lower-maintenance and get maximum caramelization on the veggies - bell pepper, red onion, white eggplant, tomatoes, and zucchini, with some salt, olive oil, and lots of black pepper. When everything was soft I stirred in some chiffinade'd basil. I also kept the pilaf simple: I sauteed the rice along with minced garlic in a mix of olive oil and butter until lightly browned, then cooked it with veggie broth and some juice from a can of tomatoes, and then stirred in some slivered almonds at the end. The chewy, crunchy rice was delicious with the silky, sweet ratatouille.