Ratatouille is a colorful classic French summer favorite made with seasonal “fresh from the farm” produce…tomatoes, zucchini, bell peppers, eggplant and basil.

Makes 6 servings

Ingredients:

• 1 large eggplant (about 1 ¼ lbs.)
• 3 medium zucchinis
• 2 medium sweet bell peppers (red, yellow, green or orange) 
• 1 large, sweet onion 
• 4 medium tomatoes (about 1 lb.) 
• 4 garlic cloves, peeled and minced
• 1 Tbsp Italian Seasoning
• 1 tsp salt
• Freshly ground black pepper
• Olive oil
• 6 fresh basil leaves, shredded (optional)

Directions: 

1. Preheat oven to 400°F.
2. Cut the vegetables (eggplant, zucchini, bell pepper, tomatoes, onions) into 1-inch pieces.    Vegetables should be cut the same size, allowing them to cook evenly. Place cut vegetables on a large, rimmed baking sheet.
3. Sprinkle vegetables with minced garlic, seasoning, salt and pepper. Mix to coat vegetables and spread evenly on baking sheet.   Drizzle with olive oil.  Vegetables shrink with cooking.   Roast for 30 minutes.  Stir, turning vegetables so they cook evenly.  Reduce heat to 350°F.   and roast for 30 more minutes.    When done, vegetables should be tender, but still hold their shape.   Before serving, sprinkle with basil.   

Tip:   Ratatouille can be served warm or cold.  Leftovers can be stored in an airtight container for up to 5 days in the refrigerator or up to 3 months in the freezer.