Summer Ratatouille

Ingredients

• 1 tablespoon olive oil, divided
• 3 cups combination sliced zucchini and yellow squash
• 1 cup sliced onion
• 1 cup halved cherry tomatoes
• 1/3 cup minced fresh mint leaves
• 1 tablespoon fresh lemon juice
• 1 (4.75 oz) can prepared eggplant caponata
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper

Directions

1. In a large skillet over medium-high heat, heat 1/2 tablespoon olive oil. Add the zucchini and yellow squash and onion and saute for 5-7 minutes until tender, stirring often.
2. Remove the zucchini-yellow squash saute to a salad bowl. Add remaining ingredients and let stand at room temperature for 1 hour.

Recipe Yield: Yield: 4 (1 cup) servings

Source: Express Lane Diabetic Cooking
Book Title: Express Lane Diabetic Cooking