Good Earth Ratatouille

May 20, 2020|
0 minute read
Yields 4 Servings
Prep Time5 mins Cook Time40 mins Total Time45 mins
  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
  bunch organic oregano, leaves stripped and chopped
  ½ tsp. salt
  1 pinch organic pepper
  bunch organic parsley, chopped
1

Preheat the oven to 400ºF.

2

Toss the veggies in half of the oil and transfer to a baking sheet. Roast veggies for 20 Minutes to 30 Minutes.

3

Meanwhile, heat remainder of oil in a medium pot over medium-high heat.

4

Sauté jalapeno for 3 Minutes.

5

Add tomatoes with juice, garlic, red wine vinegar, oregano, salt, and pepper. Simmer for 10 Minutes or until thickened. Blend.

6

Add sauce to roasted vegetables, garnish with parsley and serve warm.

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