Fiery Vegetable Ratatouille

Fiery Vegetable Ratatouille

January is National Soup Month! Our Fiery Vegetable Ratatouille will warm you from the inside out, and it features our 25 Star Balsamic and Jalapeño fused olive oil.

2 tbsp Cleo's Jalapeño fused olive oil
10 cloves garlic, minced and divided in half
2 medium onions, coarsely chopped
6 small or 3 large bell peppers, coarsely chopped
1 medium (1 lb) eggplant, cubed
1 can (28 oz) diced tomatoes
8-10 small-medium baby (nugget) potatoes, halved and quartered
2 medium zucchini, cubed
2 Tbsp Cleo's 25 Star Traditional balsamic vinegar
1/2 cup basil, finely chopped
1/2 cup parsley, finely chopped
1/4 tsp freshly ground black pepper
1/8 tsp sea salt

In a dutch oven or large sauce pan, add olive oil and 1/2 of garlic and sauté for 5 mins on medium heat, stirring occasionally.

Add bell peppers and sauté on high for 10 mins or until golden brown, stirring occasionally.

Add eggplant and diced tomatoes, cover, reduce heat to low-medium and simmer for 15 mins.

Add potatoes and cook for another 20-30 mins covered.

Add zucchini, balsamic vinegar, basil, parsley, remaining garlic, salt and pepper. Cover and remove from heat.

Let stand 10 mins before serving. Serve warm or cold.

Storing Instructions: Refrigerate in an airtight container for up to 3 days.

http://cleosfineoils.com
http://cleosfineoils.com/fused-olive-oil-c-9/jalapeño-p-16.html
http://cleosfineoils.com/balsamic-vinegar-c-11/25-star-p-59.html