Summer Garden Ratatouille

Name: Summer Garden Ratatouille
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 8 serving(s)
Ingredients: 3 tablespoons olive oil; 1 large onion, cutn into 1/2 inch slices; 3 cloves garlic, minced; 1 medium green bell pepper, cut into 1/2 inch rings; 3 medium Japanese eggplants, peeled and cut into 1/2 inch-thick slices; 1 medium zucchini, cut into 1/2 inch slices; 1 (14 1/2 ounce) can chopped tomatoes, with juices; 1 envelope knorr tomato basil soup mix; 1/2 teaspoon dried oregano; 1/2 teaspoon dried marjoram; 1/2 teaspoon dried basil; 1/2 cup fresh grated parmesan cheese; 1/2 cup grated swiss cheese

Submitted by ratherbeswimmin

"A family favorite and something I make often once our garden is ready to harvest."

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Ready In:: 1hr 10mins
Ingredients:: 13
Serves:: 8

ingredients

3 tablespoons olive oil
1 large onion, cutn into 1/2 inch slices
3 cloves garlic, minced
1 medium green bell pepper, cut into 1/2 inch rings
3 medium Japanese eggplants, peeled and cut into 1/2 inch-thick slices
1 medium zucchini, cut into 1/2 inch slices
1 (14 1/2 ounce) can chopped tomatoes, with juices
1 envelope knorr tomato basil soup mix
¹⁄₂ teaspoon dried oregano
¹⁄₂ teaspoon dried marjoram
¹⁄₂ teaspoon dried basil
¹⁄₂ cup fresh grated parmesan cheese
¹⁄₂ cup grated swiss cheese

directions

Add oil to an ovenproof dutch oven; let oil get hot over medium-high heat.
Add in the onion; stir and cook for 3-4 minutes or until softened.
Add in the garlic; cook and stir for 2 minutes.
Add in the bell pepper, eggplant, and zucchini; cook and stir often for 6-8 minutes or until vegetables start to soften.
Add in the tomatoes, soup mix, and herbs; stir to combine.
Lower heat to medium-low; simmer vegetables until juices have evaporated, 6-8 minutes.
Sprinkle cheeses over the top; place pan under a preheated broiler until the cheese melts.
Serve immediately; I usually serve over rice, orzo, or couscous.