Ratatouille Rice Skillet [0000435]

Ingredients:
1 cup cooked white rice (gluten-free)
1 eggplant, diced
1 zucchini, diced
1 bell pepper, diced
1 onion, diced
2 cloves garlic, minced
1 can (14 oz) diced tomatoes, undrained (gluten-free)
2 tablespoons olive oil
1 teaspoon dried thyme
Salt and pepper to taste
Fresh basil for garnish

Steps:

In a large skillet, heat olive oil over medium heat.
Add diced eggplant, zucchini, bell pepper, onion, and minced garlic to the skillet. Sauté until vegetables are tender.
Stir in diced tomatoes with their juices, dried thyme, salt, and pepper. Cook for an additional 5-7 minutes.
Add cooked white rice to the skillet, tossing until well combined.
Allow the Ratatouille Rice Skillet to simmer for a few more minutes to meld the flavors.
Garnish with fresh basil before serving.
Serve warm as a delicious gluten-free one-pan meal.
Enjoy this flavorful and veggie-packed dish!