Easy Summer Ratatouille

           I was looking for something to cook tonight for supper and rekindled an old flame with fresh garden veggies. Ok...ok... they were looking a little shabby and had to be used before they went too far past their prime so what better way to get rid of a whole bunch of picked vegetables than to saute them into a "casserole" of sorts. This dish can be dolled up by slicing the vegetables into thin disks by way of a mandolin, but I decided to skip the fancy fixins for tonight.

The end product was this.... 

(Gotta love "Shake and Bake" Pork chops to complete a SUPER fast supper)

Not to mention the fresh mint in my sweet tea.

Refreshing sweet treat after a long day!

So here is how I did it....

•  1 eggplant
• 3-4 yellow squash
• 2 zucchini
• 1 small onion 
• Saute veggie mixture in olive oil until tender. 
• Add salt and pepper to taste (I also threw in a bit of garlic salt and Italian seasoning)
• 1/4 Cup of sun dried tomato vinaigrette 
• 1 can basil garlic diced tomatoes (You can use plain diced tomatoes as well) 
• Put everything into a casserole dish and placed into a 400 degree oven for about 10 minutes until bubbly. At this point you have something that looks like this.... 

** You can leave out or add any veggies you like such as bell peppers red, green, or yellow to name a few.

• That mix of veggies may not entice you, but then I sprinkled stuffing across the top which I had toasted with butter. Along with a bit of mozzarella cheese to complete the dish. I tossed it back into the oven just to met the cheese then served it. Mmmm mmmm good! 
• Even the pickiest eater can't turn down this yummy combination!