Summer Garden Ratatouille Recipe

Directions:

1. Add oil to an ovenproof dutch oven; let oil get hot over medium-high heat.
2. Add in the onion; stir and cook for 3-4 minutes or until softened.
3. Add in the garlic; cook and stir for 2 minutes.
4. Add in the bell pepper, eggplant, and zucchini; cook and stir often for 6-8 minutes or until vegetables start to soften.
5. Add in the tomatoes, soup mix, and herbs; stir to combine.
6. Lower heat to medium-low; simmer vegetables until juices have evaporated, 6-8 minutes.
7. Sprinkle cheeses over the top; place pan under a preheated broiler until the cheese melts.
8. Serve immediately; I usually serve over rice, orzo, or couscous.