Ratatouille

Such an easy meal to prepare.  Serve it with jasmine rice,  over Egg Noodles or with One Hour French Bread.  Any way you plate it, it is bound to be a hit! 

This is another meal I prepared in my Lodge 15” Seasoned Steel Skillet.  I love it!  Be certain to stay in touch by blog or otherwise.   I will be hosting a giveaway sponsored by  Lodge Manufacturing, sometime in the next two weeks.

Ratatouille

1 medium to large eggplant, cut in bite size pieces

1 to 2 zucchini, cut in bite size pieces

1 medium onion, cut in bite size pieces

1 large red pepper, cut in bite size pieces

8 to 16 oz mushrooms, quartered

olive oil, enough to cover skillet

1 to 2 Tablespoon fresh rosemary, minced

1/2 teaspoon sea salt, or to taste

1/2 teaspoon white pepper, or to taste

any other vegetables or herbs you wish to add

Heat olive oil in skillet.  Add vegetables and cook 5 minutes.  Add herbs and seasonings.  Cook until vegetables are your desired preference.   Serve with rice, pasta or as is with a loaf of bread.  Enjoy!