555 EATS - PASTA RATATOUILLE

 WE LOVE SHARING HEALTHY FIREHOUSE RECIPES WITH OUR FRIENDS AT 555 FITNESS !  TO LEARN MORE ABOUT 555 FITNESS, CLICK  HERE  AND DON'T FORGET TO HASHTAG YOUR HEALTHY MEALS #FORKANDHOSECO #55EATS !

WE LOVE SHARING HEALTHY FIREHOUSE RECIPES WITH OUR FRIENDS AT 555 FITNESS !  TO LEARN MORE ABOUT 555 FITNESS, CLICK HERE AND DON'T FORGET TO HASHTAG YOUR HEALTHY MEALS #FORKANDHOSECO #55EATS !

WE HAVE FEATURED THIS RECIPE IN THE PAST BUT I WANTED TO SHARE IT AGAIN BECAUSE IT IS GREAT FOR THIS TIME OF YEAR.  SQUASH SEASON IS IN FULL SWING AND THIS IS THE PERFECT DISH TO UTILIZE ALL THOSE ZUCCHINIS AND EGGPLANTS TAKING OVER THE GARDENS AND MARKETS.

 

RATATOUILLE WITH VEGGIE PASTA

BRIAN BASTINELLI

HARRISBURG FD, PA

*Ratatouille is a French dish consisting of vegetables and herbs, that can be served for dinner but breakfast and lunch as well.  It is similar to the Italian dish Ciambotta


Ingredients:

3 Garlic cloves, minced

2 Eggplants, cubed

1 Onion, chopped

3 Tomatoes, chopped

2 1/2 C of sliced mushrooms

2 Zucchini, Sliced

3 C Butternut squash, cubed

Medium sized bag of Kale, chopped

1 C Parmesan

Fresh basil and parsley

Salt and pepper to taste

Procedure:

Preheat oven to 375*

Saute zucchini and butternut squash in olive oil with parsley, basil and garlic

Combine the zucchini and eggplant with the remaining vegetables, parmesan cheese, salt and pepper to taste in a casserole dish

Bake for 45 minutes

Serve with vegetable pasta for a complete meal!

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STAY SAFE, EAT WELL!
Posted on July 27, 2015 and filed under LUNCH, DINNER.