Ratatouille with Mushrooms and Tomatoes


3 T olive oil
4 cloves garlic, minced
1 t dried basil
1/8 t ground black pepper
1/4 t turmeric
2 twists of kosher salt
1 medium globe eggplant, cubed
1 zucchini, sliced
1/2 sweet onion, sliced
2 banana peppers, deseeded, deveined, and cut into 1inch strips
1 bell pepper, deseeded, deveined, and cut into 1 inch strips
8 oz small cremini mushrooms, rinsed, dried, and thickly sliced
2 large tomatoes, chopped, about 1 1/2 cups
2 T parsley, roughly chopped
1 t lemon juice Read More

Orzo with Peppers and Zucchini

Orzo with Veggies WMServes 8-10 as a side dish or 4-5 as the main in a multi-course meal


3 bell peppers, assorted colors, de-seeded and sliced
1 onion, sliced
2 zucchini, sliced
1 T olive oil
2 cups orzo, uncooked


4 T olive oil
5 cloves garlic, chopped
1 t dried rosemary, or 1 T chopped fresh rosemary
1 T flat Italian parsley, chopped
1/4 t ground black pepper
2 T fresh lemon juice Read More

Ratatouille Lasagne


Serves 12


1/2 large sweet onion, thinly sliced to 2 inch lengths
2 medium bell peppers, thinly sliced to 2 inch lengths
2 medium zucchini, yellow or green, sliced into 1/4 inch thick rounds
1 small eggplant, rinsed, patted dry, ends cut off, and sliced into 1/4 inch lengths
2-3 T olive oil
1 (15 oz) container ricotta, low-fat is fine
1 lb fresh mozzarella, shredded or chopped
3 eggs
1/4 t ground black pepper
3 t garlic powder
1 t thyme
1/2 t Mediterranean oregano
4 cups marinara or garlicky pasta sauce
1 (9 oz) box no-boil lasagne noodles
2 cups grated Parmesan cheese, divided use
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