Prep time: 20 min | Cook time: 30 min | Ready In: 50 min
INGREDIENTS
2 cups chopped onions
1 eggplant (diced into 1/2 inch chunks)
4 cups chopped zucchini/summer squash (1/2 inch chunks)
1 pepper (diced)
3 1/2 cups of diced tomatoes
2 cloves garlic (minced)3TB fresh basil
2TB fresh thyme
2TB fresh oregano
salt & pepper
1/3 cup olive oil
1 tablespoon of dijon mustard
1lb penne pasta
1/4 cup parsley
grated parmesan cheese grated
Preheat oven to 400.
Combine onion, eggplant, zucchini, pepper and tomatoes in a large bowl. stir in chopped garlic, basil, thyme, and oregano. Add salt & pepper to taste. Whisk together mustard, oil and toss with vegetables. Spread veggies on baking pan and bake for approx. 50 minutes, stirring after 30 minutes.
Vegetables should be browned, not soupy.
Toss cooked penne pasta with ratatouille mix. Add parsley and sprinkle with cheese.
