"You are what you eat."
Vegetables...
Roasted Ratatouille
Ingredients
1 small zucchini or yellow summer squash, cubed
1 small eggplant, cubed
1 medium yellow sweet pepper, cut into one inch strips
1 large onion, chopped
2 tablespoons snipped fresh Italian parsley or curly-leaf parsley
2 cloves garlic, minced
1 tablespoon salt
1/8 teaspoon black pepper
2 large tomatoes, chopped
1 tablespoon olive oil
11/2 teaspoon lemon juice
Focaccia, cut into wedges
Directions
In a non-stick baking pan, combine the zucchini or summer squash, eggplant, sweet pepper, onion and parsley.
In a small bowl stir together garlic, olive oil, salt, ans black pepper. Drizzle over vegetables and toss gently to coat.
Roast vegetables, uncovered, in a 450 degree oven for 20 minutes or until vegetables are tender and lightly browned, stirring once halfway through roasting. Stir in the tomatoes and lemon juice. Roast for 8-10 minutes more or until the tomatoes are very soft and starting to juice out.
Spoon vegetable mixture onto wedges on focaccia and serve,!
Enjoy!
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