Easy Ratatouille — Enjoy Your End of Summer Bounty
This simple dish can be refrigerated and served chilled as a dip for delicious fun while watching football, served warm over spaghetti for a comforting meal, or used as a topping for pizza!
By Author Janice Luckey
1 Zucchini (medium-sized), sliced
1 Yellow squash (medium-sized), sliced
1 Onion (medium-sized), sliced
1 Bell Pepper, sliced
1 Eggplant (medium-sized), peeled and sliced into cubes
Fresh mushrooms (8 oz), sliced (you may substitute 1 can of mushrooms)
Diced Tomatoes (14 oz. can), drained (Chopped fresh tomatoes also work well)
Salt, Pepper and Garlic Powder to taste
Oil to sauté the vegetables
Sauté zucchini and squash in 1 Tablespoon oil until tender. Remove to plate.
Sauté bell pepper and onion in 1 Tablespoon oil until tender. Add to plate.
Sauté eggplant in 1 Tablespoon oil. Add to plate.
Sauté mushrooms in 1 Tablespoon of oil, if using fresh.
Return all vegetables back to skillet and add tomatoes. Simmer for 10 minutes.
Printable version of this recipe
Recipe preparation and photos by Janice Luckey
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