Ratatouille

This classic French vegetable combo makes a great side dish, hot or cold, a topping for burgers, a filling for omelets or crepes, a vegetarian main dish—the use is only limited by your imagination. Serves 4

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Place a medium size stockpot over medium low heat and when it is hot, add the oil.

Step 2

Add the onion and garlic and cook 10 minutes. Add the eggplant and zucchini, cover and cook 10 minutes. Add the red pepper and cook, covered, for 10 minutes. Add the tomatoes and cook, uncovered, for 10 minutes, if they are canned and 20 minutes, if fresh.

Step 3

Cover and refrigerate overnight or serve immediately, garnished with lemon quarters, Parmesan cheese and basil.