“stay close to people who feel like sunshine”

Today I feel like vegetables for dinner, my grandmother used to make this delicious summer vegetable dish; of course there isn’t a recipe to follow. I looked through my recipes and found a ratatouille recipes that I made in the past, so I did a mixture of hers (what I could remember) and mine. It came out quite tasty, and very easy to make.

• 1 eggplant, sliced
• 1 summer squash, sliced
• 1 zucchini, sliced
• 1 tomato, sliced
• 4 cloves of garlic, minced
• 1 small onion, diced small
• 2 red bell peppers
• handful of fresh basil
• handful of fresh parsley
• salt and pepper to taste
• olive oil
• 5 large mushrooms (optional)
• 1 – 28 ounce can of crushed tomatoes
• 2 cups of rice, quinoa, polenta
• parmesan cheese (optional)

Slice the eggplant, squash, zucchini, and tomato, set aside. Drizzle oil into a pan that goes from stove to oven, saute the garlic, onion and peppers until soft. Add the seasoning, parsley, basil, mushrooms, and crushed tomatoes cook for another 10 minutes. Mix 5 tablespoons of oil, minced garlic, salt, pepper to taste, and more basil. Arrange the vegetables in a circle in a pattern on top of the sauce from outer to inner, top with the oil mixture. Cover the pan with foil and bake on 350° for 45 minutes. Uncover and bake for an additional 20 minutes or until done. Serve over your favorite and top with cheese.