Good Earth Ratatouille
May 20, 2020|
¾ cups organic eggplant, medium dice
¾ cups organic zucchini, medium dice
¾ cups organic red onion, medium dice
¾ cups organic red bell pepper, medium dice
¾ cups organic crimini mushrooms, sliced
1 tbsp. organic olive oil
¼ tsp. organic jalapeno, minced
1 can organic diced tomatoes
½ tbsp. organic garlic, minced
1 ½ tsps. organic red wine vinegar
⅓ bunch organic oregano, leaves stripped and chopped
½ tsp. salt
1 pinch organic pepper
⅓ bunch organic parsley, chopped
Preheat the oven to 400ºF.
Toss the veggies in half of the oil and transfer to a baking sheet. Roast veggies for 20 Minutes to 30 Minutes.
Meanwhile, heat remainder of oil in a medium pot over medium-high heat.
Sauté jalapeno for 3 Minutes.
Add tomatoes with juice, garlic, red wine vinegar, oregano, salt, and pepper. Simmer for 10 Minutes or until thickened. Blend.
Add sauce to roasted vegetables, garnish with parsley and serve warm.