Pasta Ratatouille

One of my favorite thing about loading up at the farmers’ market is making a big vegetable bowl potluck!

I’ll usually make a big quinoa stir fry or curry, but decided to change things up this week and make an easy ratatouille-styled sauce.

You won’t be missing out on your recommended veggie serving with this one and adding pasta adds some good protein to balance it all out.

Ingredients:
2 large tomatoes
Handful of cherry tomatoes
1 eggplant
1 large pepper
2 small/medium zucchini
1 onion
2-3 cloves garlic
2-3 Tbs olive oil
Fresh parley + dried oregano
Salt & pepper to taste

Chop all the vegetables, heat oven to 350 place the zucchini, peppers and eggplant in oven.

Meanwhile, sauté garlic onion & oil with salt in a pan, finish chopping tomatoes - once fragrant, add the tomatoes to the pan, and allow them to cook down toward a “sauce.”

Take the rest of the vegetables out of the oven, mix into the pan with additional spices. Let sit & stir until veggies are soft.

Mix in pasta of choice, and enjoy!