Simple Baked Sheet-Pan Ratatouille!

I have decided to go Vegan for health reasons only. Not only Vegan but as close to Plant Based Whole food as possible. I have always loved cooking but this is definitely a new approach. Let's give this a whirl. In the first 3 months I have lost 30lbs and my blood pressure and Cholesterol went from high to low. So far so good. I have added some fish and shrimp due to my good Cholesterol also being low.

3 Japanese eggplant or one large eggplant

1 red or yellow bell pepper

2 medium tomatoes

2 zucchini or summer squash

1 onion

12 to 14 garlic cloves, whole, peeled

2 to 3 tablespoon fresh herbs - thyme or rosemary or combination of both

olive oil for drizzling

salt and pepper to taste

splash balsamic vinegar

Optional Garnishes: Italian parsley or fresh basil ribbons, capers, chili flakes, olive oil

Serve with pasta, soft polenta, whole grains, or feel free to add beans, sausage, chicken.

subheading: Easy Creamy Polenta:

1 cup corn meal

4 ½ cups water or stock

1 tablespoon olive oil or butter

½ cup grated cheese ( cheddar, Parmesan, mozzarella, goat cheese)

salt and pepper to taste

Directions at feastingathome.com

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