Ratatouille Recipe

Ingredients:

• 2 narrow Italian eggplant
• 2 zucchini
• 2 yellow squash
• 2 tablespoons coconut oil
• sea salt and black pepper to taste
• 2 red peppers, roasted, seeded, skinned (or 1 jar roasted red peppers, drained)
• 1 bunch basil leaves, chopped finely
• 6 ounces soft, fresh raw goat cheese

Directions:

1. Preheat oven to 375 F.
2. Slice eggplant, zucchini and yellow squash 1/4 inch thick. Arrange in one layer on an oiled baking tray.
3. Brush the tops with oil. Sprinkle with salt, pepper and chopped basil.
4. Bake in the oven for 20 minutes.
5. Sprinkle goat cheese on top
6. Turn on broiler and broil briefly until the vegetables begin to brown.
7. Remove and cool.