Ratatouille

1. 1

   In large sauce pot heat 1 Tb GRAPESEED OIL, add bell pepper and onion, cook until tender.

2. 2

   Remove seeds from canned tomatoes, dice and add along with juice from can.

3. 3

   Season with the Mediterranean rub and 1 Tb of Garlic Galore.

4. 4

   Cook for 30 minutes.

5. 5

   In a separate pan, heat the remaining GRAPESEED OIL , add the eggplant, zucchini, remaining 1 Tb Garlic Galore and Hearty Spaghetti blend.

6. 6

   Stir, saute 10 minutes.

7. 7

   Add to first pot AFTER the 30 minutes have passed.

8. 8

   Stir, cover and cook until eggplant is tender.

* Per serving · 4 servings · Values may vary.

No additional tips available.