Recipe Name Ratatouille Vegetable Wrap Submitted by Capers Recipe Description This is a great way to use leftover Ratatouille. Quantity 1 Quantity Unit chopping block Prep Time (minutes) 10 Cook Time (minutes) 0 Ready In (minutes) 10

Ratatouille (for wrap) Ingredients Amount Measure Ingredient 1/2 tablespoon Capers organics extra-virgin olive oil 1/4 large organic onion, diced 1 clove garlic minced 1/3 medium zucchini, organic 2 1/3 large white mushrooms, Sliced 1/2 small red bell pepper, organic, diced and seeded 1/2 cup, cubes organic eggplant 1/4 glass (3.5 fl oz) red wine 1 cup canned tomatoes, diced 1/4 teaspoon oregano 1/4 teaspoon basil 1/4 teaspoon marjoram 1/2 dash sea salt, to taste 1/2 dash pepper, organic, to taste Steps Sequence Step 1 Heat large saucepan over medium heat. Add oil, red pepper flakes, onions and garlic. Saute 2 minutes. 2 Add zucchini, mushrooms, red pepper and eggplant. Cook for 3 minutes. 3 Add wine. Cover and cook 2 minutes longer. 4 Stir in tomatoes, spices, salt and pepper. Cover and simmer for 5 minutes. 5 Save one serving for lunch! wrap Ingredients Amount Measure Ingredient 2 teaspoons ricotta cheese, organic 1 tortilla (approx 12" dia) Tortillas, whole-wheat 1 teaspoon grated parmesan 1 leaf outer organic red lettuce, shredded Steps Sequence Step 1 Spread ricotta cheese on tortilla. Sprinkle with Parmesan cheese. 2 Spoon ratatouille over cheese and top with lettuce. 3 Fold tortilla into a burrito.