Summer Garden Ratatouille |
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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 8 |
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A family favorite and something I make often once our garden is ready to harvest. Ingredients:
3 tablespoons olive oil |
1 large onion, cutn into 1/2 inch slices |
3 cloves garlic, minced |
1 medium green bell pepper, cut into 1/2 inch rings |
3 medium japanese eggplants, peeled and cut into 1/2 inch-thick slices |
1 medium zucchini, cut into 1/2 inch slices |
1 (14 1/2 ounce) can chopped tomatoes, with juices |
1 envelope knorr tomato basil soup mix |
1/2 teaspoon dried oregano |
1/2 teaspoon dried marjoram |
1/2 teaspoon dried basil |
1/2 cup fresh grated parmesan cheese |
1/2 cup grated swiss cheese |
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.
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