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Ingredients

• 2 cups onion
• 2 cups zucchini squash
• 3 cups yellow crookneck squash
• 1 medium eggplant
• 2 medium carrots
• 1 green bell pepper 
• 1 yellow bell pepper
• 1 red bell pepper
• 4  garlic cloves
• 2 tablespoons olive oil
• 1 cup canned tomatoes
• 1 tablespoon fresh basil
• 1 tablespoon fresh oregano
• 1 tablespoon fresh rosemary
• 1 tablespoon fresh thyme
• 1 tablespoon fresh sage
• 1 tablespoon black pepper
• 8 tablespoons grated parmesan cheese 

Preparation

1. Dice onion, squash, eggplant, carrots and peppers. Mince garlic cloves. Add canola or olive oil to large skillet, with garlic, herbs, black pepper and carrots.
2. Cook 2 minutes, then add the rest of the vegetables, except tomatoes.
3. Sauté well and stir frequently, 10–15 minutes or until vegetables are semi-tender.
4. Add tomatoes and parmesan cheese and mix well.
5. Simmer covered for approximately 1/2 hour. 

Helpful hints

• If using dried herbs instead of fresh, decrease to 1 teaspoon each instead of 1 tablespoon.
• Substitute an Italian herb blend for separate herbs, if desired.
• If you are on a low potassium diet count as 1-1/2 vegetable servings.
• Prepare Ratatouille as a side dish or add pasta (small shells, bow ties or elbows) or make it a complete meal by adding cooked ground turkey, chicken or beef.
• Freeze extra portions for a quick dish later.