Rainy Night Ratatouille
Published on
November 21, 2012

Emily Navas
It's a rainy late afternoon and I am in need of bringing in a little of the outdoors to create a warm and versatile dish. While I wait for all these delicious vegetables to cook down I can plink out the recipe fresh from the garden:
- 4-5 zucchini cut into 1/2'' pieces
- 1 eggplant cut into 1/2'' pieces
- 1 red/yellow bell pepper cut into 1/2'' pieces
- 1 onion chopped
- 2 cups cremini mushrooms sliced
- 4-5 cloves of garlic chopped finely
- 1/2 cup organic extra virgin cold-pressed olive oil
- 1 tablespoon sweet/smoked paprika
- salt and pepper to taste
cook all ingredients together in a cast-iron sauté pan until soft.
:-) and there you have it!