Instructions: 4 SERVINGS DAIRY-FREE

This chunky vegetable medley uses much less olive oil than usual, yet the result is still delicious.

MEAL PLAN: Before you begin the recipe bring a large pot of lightly salted water to a boil. While ratatouille is simmering, cook 1 1/2 cups orzo until tender. Drain well and toss with a little olive oil. Serve with the ratatouille along with some toasted garlic bread.

Place eggplant cubes in colander in sink. Sprinkle with 1 teaspoon salt and toss to mix. Let stand 5 minutes, then rinse under cold running water. Drain well. Pat dry with paper towels. In nonstick Dutch oven or large, wide saucepan, heat oil over medium-high heat. Add eggplant and cook, stirring occasionally, until golden at edges and beginning to soften, 6 to 7 minutes, Add onions, bell pepper and garlic and cook, stirring occasionally, until lightly golden and beginning to soften, about 5 minutes.

Add zucchini and cook, stirring occasionally, 5 minutes. Stir in tomatoes, 1/2 cup water, pepper and remaining 1/4 teaspoon salt and bring to a boil. Reduce heat to medium-low and simmer briskly until vegetables are tender and sauce has thickened slightly, about 7 minutes. Remove from heat and stir in basil, Serve hot or at room temperature.

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