Ratatouille

From Kristi's Kitchen

Ingredients:

2 1/2 large tomatoes, diced

3 small yellow squash, diced

1 medium eggplant, diced

1/2 large onion, diced

6-8 bella mushrooms, diced

3 garlic cloves, minced or pressed

2 tbsp. olive oil

1 package brown rice or spelt pasta, linguini or shells, cooked according to directions (don't forget to salt the cooking water)

Sea Salt

Pepper

Basil

Parsley

Cayenne

Garlic Powder

Directions:

-Combine all ingredients in large stock pot

-Season generously with salt, pepper, basil and parsley (season in small increments and taste as you go)

-Cook veggies on medium heat until tender and starting to form a sauce

-Add a pinch of cayenne and garlic powder also to taste

-Fold in cooked pasta

-Adjust seasoning to taste

-Garnish with parsley and serve with a green salad

If you are eliminating grains, just leave out the pasta and stir in some quinoa (a seed) or eat it as a veggie side with a sauteed chicken breast and salad -perfect!

If you enjoy spicy you can add a few dashes of your favorite hot sauce to take it to the next level!