Ratatouille with Fried Rice

Ingredients: 

• 4 tomatoes 
• 2 zucchinis 
• 2 eggplant 
• 2 yellow squash (or substitute for potatoes) 
• 1 can of tomato sauce (15oz) 
• 1 yellow onion 
• 1 bell pepper (any color) 
• Salt and pepper

Directions: 

1. Slice tomatoes, zucchinis, and eggplants into rounds approximately 2mm wide then set aside  
2. Small dice onion and bell pepper, then cook in an oiled pan
3. After onion and bell pepper have sweated (look for opaque color on onions) add tomato sauce 
4. Blend the onions and bell peppers together in blender 
5. Add tomato sauce to circular baking dish 
6. Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the dish 
7. Season with salt and pepper
8. Bake for 30 minutes in a 350-degree oven 

Ingredients:

• 2 cups cooked rice (frozen) 
• 1 head of broccoli 
• 1 onion 
• 1 bell pepper (any color) 
• Any other vegetable or combination of vegetables 
• 2 tablespoons Soy sauce 

Directions:

1. Quarter the individual broccoli flowers and small dice onion and bell pepper 
2. Cook vegetables in pan fully and set aside 
3. Wipe the pan clean or use a clean one, add oil and add the frozen rice 
4. Keep moving the rice with a spoon so it does not burn and to minimize sticking 
5. When the rice begins to darken put heat on low and add vegetables 
6. Add soy sauce and continue to stir everything until all components are fully incorporated 
7. Let cool and serve 

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