A colorful and tasty ratatouille inspired combination of eggplant, zucchini, summer squash, grape tomatoes, and spices sauteed in a non-stick pan and served over your choice of whole grains or pasta.
2 tspItalian SeasoningI used Penzeys "Italian Herb Mix"
1tspgranulated onion
¼tspwhite pepper
1cupgrape tomatoes, halved
4-6servingsof your whole grain or pasta of choice, prepared
Instructions
Prepare your mise en place
Dice or slice each of the vegetables as listed and measure out your spices before you begin heating the pan. Also, prepare the whole grain of your choice to serve this with. Brown rice, polenta, or whole grain pasta would be great choices.
Saute Vegetables
Preheat your non-stick pan to medium heat. Add diced eggplant, zucchini, and summer squash. Also add the salt at this point, if using, as it will bump up the flavor and will also help the veggies release their juices.
Cover for 4 minutes and stir.
Cover for 3 more minutes and stir.
Add the Italian seasoning, onion powder, and white pepper, then stir again and cover for another 2 minutes or so until the vegetables are nearly cooked through.
Add the sliced grape tomatoes cook for 1 minute more, stirring occasionally.
Serve over your choice of whole grains or pasta
Serve over brown rice, polenta, or even whole grain pasta. This easy ratatouille inspired veggie bowl would also be delicious stirred into your favorite tomato sauce and served over whole grain pasta.