Pumpkin Ratatouille

Pumpkin Ratatouille

Chef Steven Draheim, Soupcon food cart

Greenwood & Harriman, outside of the Blacksmith Restaurant

Monday-Friday 11am-2pm, rain or shine.

Serves 4-6

2 large C medium diced pumpkin

C Yellow onion, small diced

1 T Chopped garlic

2 C Medium diced eggplant

1 C Medium diced yellow bell pepper

1 C Medium diced red bell pepper

2 Roma tomatoes, seeded & medium diced

1 T Chopped basil

Pinch Clove

Pinch Chili Flake

2 T Red Wine Vinegar

Olive oil

Salt & Pepper to taste

Preheat oven to 350.

In saut pan, heat c. oil and add first 3 ingredients. Saut for a few minutes. Add remaining ingredients with 2 more tablespoons of olive oil. Mix together thoroughly and roast in 350 oven for 15-20 minutes minutes. Remove from oven, check seasoning and serve warm.