• prep: 25 min
• cook: 30 min
• total: 55 min

servings:

Here’s a fun (and easy) spiralized take on traditional ratatouille. Enjoy it as is, or serve it on spaghetti or crusty whole grain toast. I think it would be great with eggs, too. Recipe yields 4 servings.

• 2 tablespoons olive oil
• 2 large garlic cloves, pressed or minced
• ¼ teaspoon red pepper flakes
• 1 sweet yellow (Vidalia) onion, peeled, spiralized with blade A, noodles trimmed
• 2 red bell peppers, spiralized with blade A, noodles trimmed
• 1 medium zucchini, spiralized with blade D, noodles trimmed
• 1 medium yellow squash, spiralized with blade A, noodles trimmed
• 1 cup packed julienned eggplant (from 1 small eggplant; you’ll have leftovers)
• Salt
• Freshly ground black pepper
• 1 large can (28 ounces) whole peeled tomatoes, with their juices
• 1 bay leaf
• 1 tablespoon fresh oregano leaves or 1 teaspoon dried oregano
• ¼ cup packed fresh basil, finely chopped

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