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Roasted Vegetable Ratatouille

Carrie's Experimental Kitchen
  • 45 minutes
  • Serves 4

INGREDIENTS

1

Eggplant, diced

1

Zucchini, diced

1

Yellow Squash, diced

8

White Mushrooms, halved

1/2

Red Onion, diced

3 cloves

Garlic, minced

2

Plum Tomatoes, diced

1 tsp

Fresh Thyme

1 tbsp

Fresh Rosemary, chopped

1/2 tsp

Kosher Salt

1/4 tsp

Fresh Ground Black Pepper

1/4 cup

Extra Virgin Olive Oil