Ratatouille 2


2 tablespoons olive oil

2 cloves garlic crushed or minced

1 large onion halved & sliced

1 small eggplant cubed

2 medium green bell peppers cut into chunks

1 large red or yellow bell pepper cut up

2 cans (15 oz) diced tomatoes well drained

4 small zucchini cut into 1/4" slices

1 teaspoon dried basil

1/2 teaspoon oregano

1/2 teaspoon leaf thyme

2 tablespoons fresh parsley chopped

red wine or balsamic vinegar

crumbled feta or grated Parmesan cheese


Combine fresh veggies in large Ziploc bag with 2 tbsp olive oil. Toss to coat. Roast in 400 degree oven for about 30 minutes. Cool.

Place roasted veggies in a 4-quart Dutch oven or saucepan. Add spices and tomatoes; stir to combine. Cover and cook for 10-20 minutes, stirring occasionally to keep vegetables from sticking.

Serve hot, warm or cold. Hot or warm, sprinkle with grated Parmesan cheese. Cold, sprinkle with red wine vinegar and crumbled Feta.