Meatless Monday: Ratatouille

April 22, 2013

Take advantage of the variety of seasonal vegetables making an appearance in your farmer's market.  Ratatouille is the perfect dish to highlight the season's bounty and eat your fair share of vegetables.  Serve this vegetable dish with a side of quinoa for something healthy yet  delicious.

Ratatouille
Recipe Courtesy of Healthier Steps

Ingredients:
1 eggplant (aubergine) or 4 cups chopped
1 zucchini (courgette) chopped
1 yellow squash chopped
2 tomato peeled and chopped
½ red bell pepper chopped
½ orange bell pepper chopped
1 onion chopped
5 cloves garlic chopped
2 Tbsp chopped fresh basil
2 sprigs of thyme
¼ tsp dried oregano
2 Tbsp extra virgin olive oil
1 tsp sea salt

Directions:
Saute onion and garlic in a large saucepan over medium low heat until onions are translucent. Add tomatoes and stir. Add all the remaining ingredients and cook for 30 minutes on low stirring occasionally or until eggplant is tender.

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