Summer is a great time for fresh produce and if you’re looking for some fresh recipes, check out these from the Giant Eagle Market District!

Grilled Ratatouille

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Serves: 6
Prep Time: 15 minutes
Cook Time: 25 minutes


  • 1 pound tomatoes, sliced ½ inch thick
  • 2 medium red onions, sliced ½ inch thick
  • 4 mild banana peppers, seeded
  • 1 eggplant, sliced 1 inch thick
  • 2 small zucchini, halved lengthwise
  • 2 tablespoons Market District™ extra-virgin olive oil, plus more for brushing
  • Salt and freshly ground pepper
  • 2 garlic cloves, thinly sliced
  • 1 bay leaf
  • 1 tsp thyme
  • 1 tsp oregano
  • ½ cup dry white wine
  • ½ cup basil, chopped


Brush all of the vegetables with olive oil and season with salt and pepper. Grill the vegetables over medium-high until tender and lightly charred, Transfer the grilled tomatoes to a blender and puree until smooth. Add the 2 tablespoons of oil and the garlic, bay leaf, thyme and oregano to a large deep skillet. Cook over moderately high heat until fragrant. Add the wine and boil until evaporated. Add the tomatoes to the skillet. Bring to a simmer and let thicken slightly.
Chop the peppers and onions and add to the tomato puree. Cut the eggplant and zucchini into 1/2-inch pieces; add to the skillet; heat through. Discard the bay leaf and stir in the basil. Season to taste with salt and pepper and serve.

Corn Cakes
Serves: 6
Prep Time: 15 min
Cook Time: 5 minutes


  • 8 ears corn, shucked
  • ¼ cup corn flour
  • ¼ cup flour
  • 1 egg, lightly beaten
  • 3 scallions, thinly sliced
  • 1 tbsp parsley, minced
  • 1 jalapeno, minced
  • salt and pepper to taste
  • butter, for frying


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Grate 6 ears of corn on the large holes of a box grater into a bowl. Cut the kernels from the remaining 2 ears and add to the bowl. Add the flours, the egg, scallions, parsley, jalapeno, salt and pepper; stir until a thick batter forms. Add more flour if the batter seems thin. It should have the consistency of a very thick cake batter.

Melt 1 tablespoon of butter in a large cast-iron skillet. Pour 1/4 cup of the batter into the skillet for each corn cake and cook over moderate heat until golden brown, about 4 minutes per side. Wipe out the pan and repeat with additional butter and batter.

Blueberry Corn Pancakes

Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes


  • 2/3 cup flour
  • 2/3 cup corn flour
  • 1 tbsp sugar
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1 egg, beaten
  • ¾ cups milk
  • 1 cup blueberries
  • 1 cup fresh corn kernels
  • Market District™ Maple Syrup for serving


Mix flour, corn flour, sugar, baking powder and salt together. Add the egg and milk to the flour mixture and mix until all of the dry ingredients are moistened. Fold in the corn and blueberries

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Cook pancakes in a nonstick skillet over medium-high heat until golden brown on both sides. Serve with syrup.