Sunday, October 21, 2007


3 Zucchini- quartered and sliced
6 small Yellow Squash- halved and sliced
1 lb Whole Mushrooms- cleaned and halved
1 Red Onion- thinly sliced
2 cans Tomato Sauce
2 cans Whole Peeled Tomatoes
1/2 tsp Garlic- minced
1 tsp Marjoram
1 tsp Oregano
Thin Sliced Low-Moisture, Part-Skim Mozzarella Cheese

Brown or White Rice- Cook as directed and serve with Ratatouille

Combine all ingredients in a large soup pot and cook on med-high for about 25 minutes or until vegetables are soft, stirring occasionally. Take off heat and layer the top with cheese slices. Allow cheese to melt and serve over brown or white rice.