Beth's Ratatouille

By á-90

I've made this with several variation. Back in the 80's we used to serve the veggies over a split baked potato with melted mozzarella on top.
Now I add diced potatoes to the veggies and serve it up together with cheese on top. The potatoes are moister this way.

Ingredients

• 1 eggplant, peeled and diced into 2" cubes
• 3 small zucchini, diced into 2" cubes
• 3 small yellow squash, diced into 2" cubes
• 8 small new red potatoes, diced into 2" cubes
• 1 medium onion, sliced into 1" wedges
• 1 pint mushrooms, quartered
• 1 large can petite diced tomatoes
• 2 TB Italian blend seasoning
• Salt and Pepper

Preparation

Step 1

Microwave potatoes for 4 minutes.
Add potatoes and all prepared ingredients and seasoning to a large stock pot. Cook on medium-low heat until veggies are tender.
Salt and pepper to taste.