Looking for a French-inspired dinner? Then check out this vegetable ratatouille – eggplant, tomatoes, zucchini, bell pepper and onion slow cooked with parsley, basil and pepper.
If you are a little short on time, a tablespoon of dried parsley flakes can be used instead of the fresh parsley, and 1/4 teaspoon of garlic powder can be used for the garlic cloves.
This vegetable medley, known as ratatouille, has long been a favorite in southern France, especially during the summer harvest season. Create a one-dish meal by serving ragout over cooked pasta. Sprinkle with grated Romano cheese, and accompany with French bread.
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