Ratatouille

This is the perfect time to make ratatouille. All the ingredients are in season and are at their peak. This will make about 4 main dish servings. You should use regular sized tomatoes for this dish but I didn't have any so I threw in home-grown cherry tomatoes. Ideally all of your produce should be about the same size. This is truly a delicious dish and can be served with a side salad, pasta or bread.

• 1 can crushed tomatoes
• 1/4 teaspoon apple cider vinegar
• 1 1/2 teaspoons garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon Italian seasoning
• 1/4 teaspoon black pepper
• 1/4 teaspoon chili powder
• 1/2 large red onion, sliced
• 1 large zucchini, sliced (about 1 1/2 cups)
• 1 large yellow squash, sliced (about 1 1/2 cups)
• 2 medium Japanese eggplant, sliced (about 3 cups)
• 2 -3 large tomatoes, sliced

In a medium bowl add the crushed tomatoes, vinegar, garlic, basil, Italian seasoning, pepper and chili powder. Stir well to combine.

Pour the tomato mixture into the bottom  your casserole dish. 

These veggies are so pretty! Preheat oven to 350F. I used my toaster oven.

Stack the vegetable slices in alternating patterns and place them on their side in the pan. Repeat until you've used all the veggies. I had to push some in along the side to use them all.

Bake for about an hour. You want to tomato sauce bubbling hot and the veggies tender.

I served this with brown rice spaghetti noodles. While the Ratatouille cooks you will have time to prepare pasta or a salad.

This was so flavorful. Be sure and sprinkle some nutritional yeast over it all before digging in.

Enjoy!!!