Ratatouille (Paleo)

2 Cups eggplant
1 red onion
3 medium carrots
1 Cup zucchini
1 green bell pepper
1 red bell pepper
1 Cup summer squash
2 plum tomatoes
2 Tbsp Extra Virgin Olive Oil
1 tsp Garlic, Minced
1 tsp Thyme
1/2 tsp Marjoram
Black Pepper, Fine to taste

Cut vegetables into bite size pieces. Try to keep them as evenly sized as possible. Spread out on a large baking sheet and set aside.
Preheat oven to 425 degrees.
In a small bowl, mix together olive oil and spices. Drizzle over vegetables and toss to coat.
Roast 15-20 minutes, or until vegetables are tender.

This dish is great on it’s own, or as a side dish with Paleo Drumsticks!