Ratatouille
This is a summer staple in our house. The abundance of zucchini, yellow squash, and eggplant makes this dish a nutrient dense powerhouse. I prefer the small eggplant as it is more tender. If you don't like eggplant, just use zucchini and yellow squash. 

Ingredients
  • 1 large onion, diced
  • 4 cloves garlic, sliced
  • 2 medium potatoes, sliced very thinly
  • 1 zucchini, cubed
  • 1 yellow squash or eggplant, cubed
  • 2 fresh tomatoes or 1 can chopped tomatoes
  • 1-1/2 cups vegetable broth
  • 1/2 cup fresh basil and oregano (or more if you like)
  • salt & pepper
Instructions
Sauté onions in a hot stainless pan, stirring until a bit browned. Add the garlic and stir. Add the thinly sliced potatoes and 1 cup vegetable broth. Add salt to taste. Let simmer on medium until the potatoes are almost tender. Add the tomatoes and vegetables, salt and pepper. Simmer on low until vegetables are tender (you don't want them mushy). Add your fresh herbs. If using dried herbs, use about a teaspoon of each and add them with the tomatoes.  This tastes even better the next day!. Serves 6





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Liz Fattore
Nurture Your Health
Licensed Food Over Medicine Professional