RATATOUILLE Sundried Tomato Oil
Serves 6 350⁰F Oven
1 eggplant, cut into bite size pieces
1 large onion, cut into ½ inch pieces
1 red pepper, cut into ½ inch slices
2 small zucchini, cut into ½ inch slices
¼ cup Sundried Tomato Oil
14.5 ounce can petite diced tomatoes, undrained
2 tablespoons grated Parmesan cheese
½ cup shredded Mozzarella cheese
1. In a large oven proof skillet, cook first 5 ingredients over medium-high heat 6 to 8 minutes or until vegetables are crisp-tender and lightly browned.
2. Add tomatoes; cook an additional 15 minutes stirring occasionally.
3. Top with cheeses and bake 15 minutes or until Mozzarella is melted and vegetables mixture is heated through.