Zucchini Ratatouille Recipe

Jen LeBow’s Zucchini Ratatouille

 

This is my own version of ratatouille—a little different, for sure.

Preheat to 400 degrees

Cut up and combine in large bowl:

4 medium zucchini

2 large red peppers

½ cup artichoke hearts (from a jar or can)

½ cup crumbled feta

1 t dried basil

1 t dried oregano

½ t salt

 

Pour mixture into 9 x 13 baking pan.

Bake 30 minutes, stirring after 15 minutes, then remove from oven (or bake longer until mixture has begun to brown).

Serve hot or cold.