Winter Portobello Ratatouille

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4
tablespoons olive oil
2
large onions, sliced
4
large garlic cloves, minced
2
(6-oz.) pkg. portobello mushrooms, gills removed, cubed
2
large eggplants, peeled, cut into bite-sized chunks
3
medium zucchini, quartered lengthwise, cut into 3/4-inch chunks (about 4 cups)
1/4
cup chopped fresh basil
1
teaspoon salt
1
teaspoon dried thyme leaves
1/2
teaspoon pepper
1
(28-oz.) can diced tomatoes, undrained

Directions

Notes

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Nutrition Information

Recipe Step Photos

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