Fireside Ratatouille

I just can’t seem to help but to fall for most anything Mediterranean and this dish is certainly no exception. Bold flavor and a beautifully orchestrated combination of textures makes this one of those recipes your family is sure to love and you’re sure to enjoy making time and time again.


3 tbsp Extra Virgin Olive Oil

1 Onion, diced

2 Garlic Cloves, chopped

1 Red Bell Pepper, diced

2 cups Baby Bella Mushrooms, quartered

⅓ cup packed Sun-Dried Tomatoes, chopped

1 tbsp Smoked Paprika

2 Zucchini, halved lengthwise and sliced into half-moons

2 Yellow Squash, halved lengthwise and sliced into half-moons

1 can (14 oz.) Diced Fire-Roasted Tomatoes

½ cup Water

1 tbsp Dried Basil

½ tsp Fine Sea Salt

Fresh Cracked Black Pepper, to taste

Crushed Red Pepper, if and as desired for a little extra kick

Prepared pasta, as desired to serve


Heat oil in a large skillet. Add onion, garlic and bell pepper. Sauté 10 minutes.

Add mushrooms, sun-dried tomatoes and paprika. Cook 10 minutes or until mushrooms start to soften.

Add zucchini and squash. Cook 5 minutes.

Add tomatoes, salt, basil and water. Simmer 30 minutes, stirring occasionally.

Serve solo or over your favorite rice or pasta such as the Organic Whole Wheat Rotini in this picture.

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