Ratatouille Recipe by Kay
1 batchcooked vegetables
1 batchcooked vegetables
  1. In a large sprayed baking pan (11 x 15) put a two pound bag frozen peppers and onions. I get mine in Walmart. They are called Fajita Blend.
  2. Add chopped summer squash, zucchini and eggplant to fill the pan. I use my chopper.
  3. Bake at 400 degrees until the vegetables are soft for about 20 minutes.
  4. Check the eggplant to be sure it is cooked.
  5. Add 1-½ jars of Classico Roasted Garlic spaghetti sauce.
  6. Return to oven and complete heating the dish.
Recipe Notes

One cup equals one cooked vegetable.

I recommend having two cups with four ounces Italian flavored ground turkey and one cup of brown rice. Have two cups of salad at your other meal that day.