Ratatouille

3 tablespoons olive oil

1 onion, cut into 1 inch pieces

1 zucchini, cut into 1 inch pieces

1 yellow summer squash, cut into 1 inch pieces

1 medium eggplant, cut into 1 inch pieces

1 red bell pepper, seeded and cut into 1 inch pieces

1 - 28oz can of whole plum tomatoes

2 tablespoons Herbes de Provence Seasoning

2 tablespoons fresh lemon juice

Parmesan cheese as garnish, optional

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1. In a dutch oven or large sauce pan with lid, heat the olive oil over medium heat. Add the onion to the pan, stirring occasionally for 6-8 minutes or until lightly browned

2. Stir in the zucchini, squash, eggplant and bell pepper. Reduce heat to simmer and cook covered for 15-20 minutes or until vegetables are softened.

4. Crush the tomatoes between your fingers as you add them to the pan. Stir in the Herbes de Provence. Cover and cook for 10 minutes.

5. With a slotted spoon scoop the vegetables from pan into a large bowl, leaving the juice in the pan.

6. Whisk in the lemon juice to the pan, and cook over medium-high heat to reduce for 5 minutes or until the liquid is syrupy. Return the vegetables back in the pan. Serve warm.

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