Mexican Ratatouille

ingredients:

• 1 medium zucchini
• 1 small eggplant
• 2 cups sliced mushrooms
• 1 cup broccoli florets
• 1 large clove garlic, crushed
• oil for frying (I use grapeseed oil)
• 1 can black beans
• 1 bag Daiya vegan cheese cheddar style shreds
• 2 Tbsp chili powder
• salt to taste

method:

Heat about 1 Tbsp of oil in a large skillet.  When hot add the crushed garlic. Fry 30 seconds, then add the chili powder.  Sir for about 20 seconds, then add all the vegetables.  Stir well to thoroughly mix vegetables with the oil/garlic/chili powder.  Add a bit of salt according to your taste. If the garlic and chili powder is sticking to the bottom of the pan, add a splash of water. Place a lid on the skillet and let simmer, stirring every so often.

When the vegetables are almost done stir the black beans.  Allow the beans to warm up for a minute or so, then add 1/2 - 3/4 bag of the cheddar shreds.  Mix well.  Sprinkle the remaining shreds over the top of the dish, place the lid back on and keep the heat on low until the Daiya has melted.  Turn off heat, serve and enjoy!

Recipe by Trudel