We're using fresh, beautiful early summer veggies for this Early Summer Ratatouille. We're slow-simmering onions, tomato, local arugula, and local Zephyr Squash with rosemary, wine, and balsamic vinegar to create a succulent sauce. This gets poured over Creamy Grit Cake Polenta, or Cauliflower Mash for a grain free option. Then we top it with a generous dash of our nut-free Sunflower Parmesan. Enjoy each bite of this exquisite dish!