Recipe for Ratatouille of Vegetables with Croutons 
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Yield:
4
Ingredients:
Amount Ingredient
4 tbl Extra-virgin olive oil
1 x Red onion cut into 1/4" cubes
1 med Carrot cut into 1/4" dice
1 med Eggplant cut into 1/4" dice
1 med Red bell pepper cut into 1/4" dice
3 x Garlic cloves thinly sliced
1 med Yellow zucchini cut into 1/4" dice
1 med Green zucchini cut into 1/4" dice
2 x Roma tomatoes cut into 1/4" dice,
juice and seeds reserved
1 sprg Thyme
Salt to taste
Freshly-ground black pepper to taste
6 x Basil leaves chiffonade
8 x pieces Bread rubbed with garlic
Instructions:
Instructions: In a 14-inch deep saute pan, heat oil until smoking over high heat. Add red onion and carrot and cook until just softened but not brown, about 3 to 4 minutes. Add eggplant and cook 1 minute. Add red bell pepper, garlic and zucchini and cook 2 minutes. Add tomatoes and thyme and season lightly with salt and pepper. Cook 2 minutes and remove from heat. Vegetables should still have a light crunch. Allow to cool, stir in tomato juice and seeds and basil and serve at room temperature as a light snack with croutons.

This recipe yields 4 servings.

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