I really like ratatouille!!! I like it on fish, chicken, in pasta, in a sandwich, cold, hot, etc. When the harvest is plentiful, I freeze a few "batches" of it. During a tired evening, I put it on a fish and put it all in the oven.
A quick dinner but OH!!!! How tasty.
1 eggplant cut into cubes
2 green zucchini cut into cubes
1 white or red onion, diced
3 roasted red peppers, diced (you can use non-roasted peppers)
1 head of garlic
2 tbsp. tablespoon Italian blend
Salt and pepper
Start the oven at 400
On a cookie sheet lined with parchment paper, place all the ingredients and mix well.
Bake for about 30 minutes, stirring every 10 minutes.
Can be kept for 6 months in the freezer.