1 large zucchini (~2 cups), sliced lengthwise and then into half circles
1 large bell pepper, chopped
3 garlic cloves, finely minced
2 tablespoons no salt added Italian spice blend
1/4 teaspoon black pepper (more to taste)
1/2 teaspoon smoked paprika
1/4 teaspoon chili powder
1 28 oz can organic peeled tomatoes
1 tablespoon red wine or balsamic vinegar
Instructions
Heat oil in a large skillet over medium heat. Add onions and saute until onions turn translucent and softened, about 5 minutes.
Add mushrooms and continue to saute until just softened, another 3-5 minutes. Then add zucchini, bell pepper and garlic and saute for another 5 minutes.
When all vegetables are softened add spices, tomatoes, and wine. Bring ratatouille to a boil and then reduce heat to a simmer. Let ratatouille simmer over low heat for another 20-30 minutes.
Serve immediately or reheat over low-medium heat. Ratatouille can be frozen for up to 3 months.