SUMMER'S BOUNTY RATATOUILLE

SUMMER’S BOUNTY RATATOUILLE 

This recipe is quite easy to make and comes together very quickly! Serve on your favorite pasta, whole grain toast, on top of brown rice or another whole grain or many other uses. Very versatile. It’s also delicious on its own! 

Recipe by Tracy Childs

1 medium eggplant

1 large red or green bell pepper

1 medium zucchini

1 large onion

2-3 large chard, leaves and stems separated

6 cloves garlic, finely chopped  

12 or more cherry tomatoes, halved

6 or more cremini mushrooms, sliced

2 tablespoons balsamic vinegar

2 teaspoons Italian seasoning

Salt and pepper to taste

1 16-ounce jar low-fat, vegan marinara sauce

½ cup fresh basil, chopped

2 or more tablespoons Tracy’s REAL Foods Sunny Parm

1.     Preheat the oven to 375 and line a 9x13 inch “lasagna” pan with parchment or lightly oil. Chop the veggies (eggplant through chard stems and leaves), into 1/2-inch sized pieces, keeping the leaves separate, place the rest of the veggies (including the garlic, tomatoes, mushrooms, and chard stems) into a large bowl, adding the balsamic vinegar and then the seasonings. Toss this mixture well.

2.     Pour the seasoned veggies into the prepared pan and place it in the oven and set the timer for 30 minutes. At 30 minutes, stir the veggies, then return to the oven for 15 more minutes. Then remove, and pour the sauce over, and stir well. Bake for another 15 minutes.

3.     Remove from the oven and stir in the chard leaves and the chopped basil. Sprinkle with Sunny Parm and serve.