This was the week that EVERYONE used their chopping skills AND the onions made everyone cry! The Ratatouille recipe called for many veggies to be chopped, seasoned and then roasted in the oven, so we quickly matched each chef with a cutting board and chef’s knife.

The seven eager students made quick work of chopping onions, zucchini, cherry tomatoes, eggplant, red peppers, garlic and basil. During that time, we measured out the water for the quinoa and set it to boil, to ensure the quinoa would be ready at the same time as our roasted vegetables. Back at the prep table, we were ready to season the cut vegetables. Next step … to the oven!  Sam, Alex, Ms. Judy and Ms. Chris transferred the seasoned veggies to baking sheets. All seasoned and ready for roasting! Within minutes, the fragrant scents of onion and garlic, basil, oregano and thyme wafted from the oven as the students boiled and drained the quinoa and prepared to eat.  Thumbs up for the quinoa and the process; a bit less enthusiasm for all the roasted veggies, but so much fun to spend the afternoon cooking in the kitchen with friends!