Ratatouille

Notes- Serve over polenta, spinach, brown rice, whole wheat pasta, or with hearty whole grain bread. Top with grated Parmesan cheese, if you like. For a faster version, cook veggies in a large skillet on top of the stove with 1 teaspoon oil instead of baking

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Step 1

Preheat oven to 425°F.

Step 2

Rinse and peel onion. Peel garlic. Rinse eggplant, zucchini, squash, and tomato.

Step 3

Dice onion and eggplant into ½-inch pieces. Slice zucchini and squash into ½-inch slices. Chop tomato. Mince garlic.

Step 4

In a medium bowl, add onion, eggplant, zucchini, squash, garlic, oil, basil, oregano, salt, and black pepper. Toss until veggies are well coated.

Step 5

Coat baking sheet with non-stick cooking spray. Spread veggies out in a single layer so they do not touch. Bake for 20 minutes. Remove from oven.

Step 6

Add tomato to baking sheet. Return baking sheet to oven. Bake, stirring occasionally, until veggies are golden crisp, about 15–20 minutes more.

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