This ratatouille deviates from the traditional because I omitted the eggplant (there was none in my basket this week).
1 onion, chopped
1 red bell pepper, cut into chunks
2 garlic cloves, minced
1 to 2 zucchini, cut into chunks
1 to 2 yellow squash, cut into chunks
1 (14.5-oz.) can diced tomatoes (2 large tomatoes, cut into chunks, may be substituted)
2 tsp. herbs de Provence
1 Tbsp. balsamic vinegar
Salt and pepper to taste
2 Tbsp. olive oil
2 Tbsp. butter
Whole-wheat bread, cut into chunks
Freshly grated Parmesan cheese
1. Sauté onion and bell pepper in hot oil for 10 minutes or until vegetables soften. Add in garlic, and cook 1 more minute. Stir in zucchini and next 4 ingredients. Cook, stirring occasionally, for 15 minutes or until mixture begins to break down. Season with salt and pepper to taste.
2. Meanwhile, melt butter in olive oil in an oven-proof skillet. Add bread chunks, and season with salt and pepper. Cook until all liquid is absorbed. Transfer pan to oven, and bake at 400° for 10 to 15 minutes or until bread is crusty.
3. Pour vegetable mixture into a baking dish. Top with croutons, and sprinkle with Parmesan cheese. Bake at 400° for 15 minutes.