Summer Garden Ratatouille

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

• Ready In: 1 hr 10 mins
• Serves: 8

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 1/2ounce) 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.