Ratatouille

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Directions

Step 1

Wash prep surfaces, your hands, and all produce.

Step 2

Preheat oven to 425°F.

Step 3

Peel onion and garlic. Dice onion and eggplant into ½-inch pieces. Slice zucchini and squash into ½-inch slices. Chop tomato. Mince garlic.

Step 4

In a medium bowl, add onion, garlic, eggplant, zucchini, squash, oil, basil, oregano, salt, and black pepper. Toss until veggies are well coated.

Step 5

Coat baking sheet with non-stick cooking spray. Spread veggies out in a single layer so they do not touch. Bake for 20 minutes. Remove from oven.

Step 6

Add tomato to baking sheet. Return baking sheet to oven. Bake, stirring occasionally, until veggies are golden crisp, about 15–20 minutes more.

TIPS

Serve over polenta, brown rice, whole wheat pasta, or with hearty whole grain bread. Top with grated Parmesan cheese. For a faster version, cook veggies in a large skillet on top of the stove with 1 teaspoon oil instead of baking.

Check your WIC Food List to make sure the WIC Approved Ingredients in green are correct. | Source: www.cookingmatters.org

Ingredients

1 small onion

2 cloves garlic

1 eggplant

1 zucchini

1 yellow squash

1 large tomato

3 tablespoons oil

1 teaspoon dried basil

1 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon black pepper

cooking spray