gluten free, vegetarian, vegan, dairy free, nut free, soy free

What You’ll Need:

2-ish cups brown rice, quinoa or chickpea pasta

For the ratatouille:

2 large tomatoes, cut into chunks

1 sweet or green bell pepper, cut into chunks

1 small eggplant, skin peeled like a zebra & cut into chunks

1 zucchini, cut into chunks

½ purple onion, cut into chunks

1 tsp-ish fresh oregano

1 ½ tsp sea salt

OPTIONAL: Crushed red pepper

Combine all ratatouille ingredients in a medium saucepan. Bring to a boil & reduce to a simmer. Cook for 25 minutes.

While flavors marry, bring a pot of water to a boil for the pasta & cook according to package instructions.

Serve prepared ratatouille over cooked pasta. Sprinkle with crushed red pepper if desired!

Serves 2.