Total Time
1hr 10mins
Prep 45 mins
Cook 25 mins

A family favorite and something I make often once our garden is ready to harvest.

Ingredients Nutrition

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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a