PDF Zesty veggies are the key to this classic ratatouille. Simple, easy to make. Everyone will love the flavor. Add you own favorite vegetables for color and taste.
½ cup olive oil
2 medium eggplants
2 medium zucchini squashes
2 medium yellow squashes
2 medium red onions
6 large mushrooms
1 medium jar prepared marinara sauce (your choice)
Cut all vegetables into bite-sized pieces.
Heat oil in a large skillet over medium-high heat. Add vegetables and pan fry for 30 seconds. Vegetables should be tender but not soft. Remove vegetables from pan and discard oil. Return vegetables to pan and add sauce. Coat well and serve.
Yields: 6-8 servings
Photo by Jacki Lee for jimmages
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