Florida Roasted Vegetable Ratatouille
Ingredients
- 1 Florida eggplant, large dice
- 1 Florida zucchini, large dice
- 1 Florida yellow squash, large dice
- 1 pint Florida cherry tomatoes
- 3 cloves garlic, minced
- 4-6 leaves basil, torn
- 3 tablespoons olive oil
- Sea salt and fresh ground pepper, to taste
Preparation
Preheat oven to 425 degrees. Prep all ingredients as stated above. In a baking pan add the cherry tomatoes, one tablespoon olive oil, and salt and pepper; mix to coat and set aside. In a separate baking pan add all the remaining ingredients, 1-2 tablespoons of olive oil, and salt and pepper. Do not add the basil at this point. Place both pans in the oven for about 15 minutes, or until desired tenderness. Remove the pans and combine ingredients into one bowl. Add torn basil leaves. Serve as a side or as an entrée over brown rice.
