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Lunch / Dinner

Sweet Potato Ratatouille

Sweet potatoes, feta, fresh herbs, and spices give classic ratatouille [ra-tuh-TOO-ee] an unconventional, but delicious, twist.

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Sauté onion and spices in oil in a large nonstick skillet over medium-high heat until onion softens, about 5 minutes.

Add sweet potatoes, broth, tomatoes, honey, and lemon juice. Cover and simmer 10 minutes; remove lid and cook another 5 minutes, or until potatoes are tender and liquid turns syrupy.

Stir in bell pepper and zucchini; cover and simmer until pepper and zucchini are crisp-tender, about 4 minutes.

Off heat, add herbs. Garnish each serving with crumbled feta; serve with toasted pita bread or over couscous if desired.

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