Ratatouille

Ingredients

• Onions

  Raw

  1 medium or 110g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Orange Bell Pepper

  Tesco

  1 pepper or 100g

• Zucchini

  Summer squash, includes skin, raw

  3 medium or 588g

• Green bell pepper

  Sweet, green, raw

  2 medium or 238g

• Pumpkin

  Raw

  100g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 can or 190g

• Garlic

  Raw

  1 clove or 3g

• Thyme

  Fresh

  100g

• Bay leaf

  Spices

  100g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Turkey sausage

  Reduced fat, brown and serve, cooked

  ¼ cup or 32g

Directions

1. Dice all veggies into 1 cm slices.
2. Heat oil in pan. Add garlic and saute until fragrant. Add chopped onion and saute for two minutes, occasionally stirring the pan. Add red and yellow bell peppers. Add zucchini, salt, and pepper. Add green bell pepper and squash, and more salt and pepper as needed.
3. Add the can of diced tomatoes, bay leaf, and thyme. Gently pressed the diced tomatoes into the veggies. Cover with lid and reduce heat to low. Cook for about 10 minutes until the squash softens. Check and stir halfway through.
4. Add more salt and pepper to taste. If tomato is too sour, add a small amount of honey to soften the taste.
5. For a breakfast version, add the cooked veggies to a gratin dish. Crack an egg over the veggies, and/or sausage is preferred. Sprinkle with Parmesan cheese and bake at 390 F until sausage is brown and egg is cooked. Recipe courtesy of Cooking with Dog.

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