Veggie Ratatouille

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Chef Vincent Guerithault shares his recipe for veggie ratatouille and talks about The Harvest Party: A Farm to Table Food Revolution fundraiser for Brophy Prep.

1 large eggplant
2 medium zucchini
1 red bell pepper
1 gold bell pepper
1 red onion
4 cloves garlic
1 whole tomato
2 tsp. chopped thyme
2 Tbsp. chopped basil
1/4 cup olive oil

Dice all the ingredients 1/2 inch by 1/2 inch and keep separate. Mince garlic. In a large skillet or roasting pan, heat the olive oil over medium-high heat. Sauté the onions for 3-4 minutes or until translucent. Add bell peppers and sauté for an additional 3-4 minutes or until tender. Add eggplant and zucchini and sauté for an additional 3-4 minutes. Add tomato, garlic, thyme and basil. Adjust seasoning with salt and black pepper. Place in 400-degree oven for approximately 10 minutes or to desired doneness of the vegetables. Keep warm until serving.