Good Earth Ratatouille
Yields4 ServingsPrep Time5 minsCook Time40 minsTotal Time45 mins
A classic French dish gets reimagined, Good Earth style. A little jalapeño adds a hint of spice, and the red wine vinegar cuts the rich sauce nicely. Serve with one of our crusty house-made baguettes.
¾ cup organic eggplant, medium dice
¾ cup organic zucchini, medium dice
¾ cup organic red onion, medium dice
¾ cup organic red bell pepper, medium dice
¾ cup organic crimini mushrooms, sliced
1 tbsp organic olive oil
¼ tsp organic jalapeno, minced
1 can organic diced tomatoes
½ tbsp organic garlic, minced
1.50 tsp 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.
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.