Summer Garden Ratatouille

Total Time: 1 hr 10 mins Preparation Time: 45 mins Cook Time: 25 mins

Ingredients

• Servings: 8
• 3 tablespoons olive oil
• 1 large onion, cutn into 1/2 inch slices
• 3 cloves garlic, minced
• 1 medium green bell pepper, cut into 1/2 inch rings
• 3 medium japanese eggplants, peeled and cut into 1/2 inch-thick slices
• 1 medium zucchini, cut into 1/2 inch slices
• 1 (14 1/2 ounce) can chopped tomatoes, with juices
• 1 envelope knorr tomato basil soup mix
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried basil
• 1/2 cup fresh grated parmesan cheese
• 1/2 cup grated swiss cheese

Recipe

• 1 add oil to an ovenproof dutch oven; let oil get hot over medium-high heat.
• 2 add in the onion; stir and cook for 3-4 minutes or until softened.
• 3 add in the garlic; cook and stir for 2 minutes.
• 4 add in the bell pepper, eggplant, and zucchini; cook and stir often for 6-8 minutes or until vegetables start to soften.
• 5 add in the tomatoes, soup mix, and herbs; stir to combine.
• 6 lower heat to medium-low; simmer vegetables until juices have evaporated, 6-8 minutes.
• 7 sprinkle cheeses over the top; place pan under a preheated broiler until the cheese melts.
• 8 serve immediately; i usually serve over rice, orzo, or couscous.