Short Cut Ratatouille

1. 1

   Dice the grilled vegetables into 1/2-inch cubes, and set aside.

2. 2

   Heat the oil in a skillet, add the onion and garlic and saute over medium heat until the onion has softened.

3. 3

   Add the tomatoes, cook a minute or so, then fold in the diced grilled vegetables.

4. 4

   Cook, stirring mixture with a wooden spoon for a few minutes, fold in the herbs, and then season to taste with salt and pepper.

5. 5

   Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.