Easy Ratatouille
Ingredients
- 1 Eggplant washed, not peeled, cut in chunks
- 2 Medium Zucchini
- 1 Large Onion cut in half and sliced or chopped
- 1 Bell pepper chopped
- 1 Clove Garlic finely minced
- 1 15-ounce can chopped tomatoes
- Dried basil oregano, or mixed Mediterranean herbs
Instructions
- Heat oven to 400F.
- Line a rimmed cookie sheet with aluminum foil.
- Wash eggplant and zucchini, do not peel. Chop vegetables including bell pepper into 3/4 to 1 inch pieces.
- Cut onion in half and make thin slices of each half, or chop the onion, whichever you prefer.
- Mince the garlic.
- Place all chopped vegetables on the baking sheet, season with salt, pepper, and sprinkle on herbs to coat the vegetables lightly. Spray with olive oil spray and mix the vegetables together.
- Place the baking sheet in the middle of the hot oven, turning the vegetables about every 10 minutes with a spatula until they are lightly browned.
- Add the can of tomatoes with the juice, mix together, and cook until about 1/2 of the juice has been absorbed. Now it is ready to serve.!
Notes
This can be served hot or cold. I like to add a little vinegar when I serve it cold. This Ratatouille, plus a wholesome whole grain like Farro, makes a healthy and delicious meal.
