Ratatouille

Ian Magary's Note:

This classic Provencale dish of eggplant, green and red bell peppers, zucchini, squash and tomatoes is a wonderful combination of flavors and textures. A great side dish that I've added w/ mashed potatoes and served with shish kabobs.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 1 tablespoon extra virgin olive oil
• 1 cup diced yellow onions or 1 cup sweet onion
• 1 cup diced zucchini
• 1 cup diced yellow squash
• 1 cup diced eggplant
• 1 diced red bell pepper
• 1 diced green bell pepper
• 4 -6 diced portabella mushrooms
• 1 (14 ½ ounce) can peeled tomatoes
• 2 -3 cloves crushed garlic
• 1 -2 tablespoon balsamic vinegar
• 1 tablespoon minced fresh thyme
• 1 tablespoon minced fresh oregano
• 1 tablespoon minced fresh basil
• 1 teaspoon sea salt or 1 teaspoon kosher salt
• ½ teaspoon fresh ground black pepper

Directions:

1. Cut all vegetables into even sized 1/4" dice.
2. Heat a large saute pan over medium-high heat and add the olive oil to lightly coat the pan. Add all vegetables and garlic.
3. Saute until the vegetables have just started to soften (5 min).
4. Add the remaining spices and vinegar and simmer for 10 minutes.