Fire Roasted Ratatouille

Name: Fire Roasted Ratatouille
Total time: 70 min
Ingredients: 1 1/2 lb. globe eggplant, peeled if desired, cubed into 1-inch pieces (1 large or 2 medium); 1 lb. zucchini (2 medium), cut in half lengthwise and sliced into 1/4-inch-thick pieces; 2 medium red bell peppers, cut into 1-inch pieces; 1 tsp. kosher salt; 5 Tbsp. olive oil, divided; 1 medium yellow onion, coarsely chopped (1 1/2 to 2 cups); 1 Tbsp. chopped garlic (2 large cloves); 2 cans (14.5 oz. each) or 1 can (28 oz.) Take Root Organics® Fire Roasted Diced Tomatoes, not drained; 1 can (15 oz.) Take Root Organics® Tomato Sauce; 1/2 tsp. dried thyme or 1 tsp. chopped fresh thyme; 1/2 tsp. balsamic vinegar or 2 tsp. red wine vinegar; 1/4 tsp. cracked black pepper; 1/4 cup coarsely chopped fresh parsley

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Fire Roasted Ratatouille Simpler than the traditional preparation method, the vegetables conveniently roast together before they are combined with the

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Ingredients

1 1/2 lb. globe eggplant, peeled if desired, cubed into 1-inch pieces (1 large or 2 medium)
1 lb. zucchini (2 medium), cut in half lengthwise and sliced into 1/4-inch-thick pieces
2 medium red bell peppers, cut into 1-inch pieces
1 tsp. kosher salt
5 Tbsp. olive oil, divided
1 medium yellow onion, coarsely chopped (1 1/2 to 2 cups)
1 Tbsp. chopped garlic (2 large cloves)
2 cans (14.5 oz. each) or 1 can (28 oz.) Take Root Organics® Fire Roasted Diced Tomatoes, not drained
1 can (15 oz.) Take Root Organics® Tomato Sauce
1/2 tsp. dried thyme or 1 tsp. chopped fresh thyme
1/2 tsp. balsamic vinegar or 2 tsp. red wine vinegar
1/4 tsp. cracked black pepper
1/4 cup coarsely chopped fresh parsley