Ratatouille Canyon Ranch

Ingredients

• 1/4 cup minced shallots
• 3 Tbsp minced garlic
• 1 cup diced red onion
• 2 Tbsp extra virgin olive oil
• 1/2 cup tomato paste or tomato juice
• 3 1/4 cups diced zucchini
• 2 cups diced yellow squash
• 1 1/2 cups diced red bell pepper
• 1 1/2 cups diced yellow bell pepper
• 2 2/3 cups peeled, diced eggplant
• 1 med tomato, peeled and diced
• 1 tsp sea salt
• 1 tsp white pepper
• 1/3 cup chopped fresh basil
• 2 Tbsp chopped fresh oregano
• In medium saucepan, sauté shallots, garlic and red onion in olive oil. Add tomato juice and cook over medium heat about 5 minutes.
• Combine all other ingredients and continue to cook over medium high heat for 10 minutes, or until vegetables are tender.