Summer Potato Vegetable Ratatouille Recipe
From farm to table, Wisconsin potatoes add rich, homegrown flavor to every bite. Enjoy this recipe for Summer Potato Vegetable Ratatouille for a simple,
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Measuring spoon
- Ladle
- Baking pan
- Oven
- Serving platter
Ingredients
- 1 lb red and purple potatoes
- 1 zucchini
- 1 yellow squash
- 2 Japanese eggplant
- 2 large Roma tomatoes
- ¼ cup olive oil
- 1 Tbsp salt
- 1 Tbsp black pepper
- 1 Tbsp Thyme (chopped)
- 1 Tbsp Oregano (chopped)
- 1 Tbsp Rosemary (chopped)
- 2 Tbsp garlic (minced)
- ½ cup marinara sauce
- ¼ cup Basil
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