Summer Ratatouille
Ingredients
- 1 Tbs. olive oil, divided
- 3 C. combination sliced zucchini and yellow squash
- 1 C. sliced onion
- 1 C. halved cherry tomatoes
- 1/3 C. minced fresh mint leaves
- 1 Tbs. fresh lemon juice
- 1 (4.75 oz.) can prepared eggplant caponata
- 1/4 tsp. salt
- 1/4 tsp. fresh ground black pepper
Directions
In a large skillet over medium-high heat, heat 1/2 Tbs. olive oil. Add the zucchini and yellow squash and onion and sauté for 5-7 minutes until tender, stirring often. Remove the zucchini-yellow squash sauté to a salad bowl. Add remaining ingredients and let stand at room temperature for 1 hour. Yield: 4 Servings.
