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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.