Recipes

Ratatouille

Ingredients

• 1/2 cup extra vergin olive oil
• 1 medium eggplant, cubed
• 3 Yukon Gold potatoes, cubed
• 1 sweet potato, cubed
• 4 cloves garlic, minced
• 2 onions, coarsely chopped
• 2 zucchini, cubed
• 2 medium yellow squash, cubed
• 2 bell peppers, any color, seeded and cubed
• 1 cup sliced fresh mushrooms
• 2 cups fresh, chopped spinach
• 4 roma (plum) tomatoes, chopped -or-
• 1 large can diced tomatoes (in BPA-free can)
• 1 T Herbs de Provence (to taste)
• 2 sprigs fresh rosemary or 1T dried rosemary
• 4 sprigs fresh thyme
• salt and pepper to taste
• Freshly grated Parmesan cheese

Directions

1. Heat 3 tablespoon of the oil in a largeskillet or pot over medium heat. Add the eggplant, potatoes, onions and garlic and cook until just starting to brown.
2. Add the remaining olive oil, zucchini, yellow squash, peppers, tomatoes, mushrooms, spinach and seasonings to the pan, reduce heat and saute 15-20 minutes.
3. Check and adjust seasonings. Stir occasionally

At this time you can add prosciutto or ham for additional flavor, but it is not necessary.

Plate and garnish with fresh Parmesan cheese.

Enjoy!