I have been so busy cooking in the kitchen lately I have had no time to type. So while I have some Ratatouille cooking and vegetables roasting I thought I would share this favorite recipe.
- 1 eggplant, cubed (I like to cube on the smaller side)
- 1/2 zucchini, cubed
- 1/2 squash, cubed
- 2 cloves garlic minced
- 4 plum tomatoes, cubed
- 1 red bell pepper, seeded and diced
- ¼ t oregano
- 1/4 t basil
- 1/8 teaspoon thyme
- 2 tablespoons olive oil
- Sea salt and pepper to taste
Preheat oven to 325 degrees. Place all ingredients in an oven-proof casserole dish. Drizzle with olive oil and seasoning and mix. Bake uncovered for 25 minutes and mix, bake another 30 minutes and serve warm.
I love to pair this with a piece of pan seared fish, which is easy to make while the veggies cook, or top it with a fried egg for breakfast or use in an omelette.
This is a great dish to make in a large batch and use throughout the week.