Ratatouille
“This dish is best made in summer, when your fridge is bursting with grilled or roasted peppers, eggplant, and zucchini. If you have cooked fennel, onions, or m
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Ingredients
- 1 teaspoon olive oil
- 1 teaspoon balsamic vinegar
- 1 clove garlic, crushed, or ¼ teaspoon garlic powder
- 1 cup chopped grilled or roasted summer vegetables
- ¼ cup canned diced tomatoes, with juice
- 2 tablespoons pitted and chopped oil-cured black (or kalamata olives)
- salt
- freshly ground black pepper
- shredded fresh basil
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