Asparagus Ratatouille

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Asparagus Ratatouille

 

 

2 zucchinis, sliced

8 stalks tender asparagus, cut in 2 " pieces

1 onion, cut in half rings

10 cloves garlic, minced

3 Tbsp. ghee or EV olive oil

1 28 oz. can tomatoes

1 tsp. Italian herbs

1/2 tsp. black pepper

1/4 tsp. Mrs. Dash

Parmesian cheese topping

 

 

Saute zucchini, asparagus, onion and garlic in ghee or oil. Cook

until veggies become tender. Add tomatoes and herbs. Top with

parmesian before serving.

You can also use eggplant and add lemon zest. I did not have either

at the time.'

 

 

GB