Homemade Nachos with Ratatouille & Feta
Preheat oven to 400 degrees F.Advertisement
Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, herbes de Provence, salt and pepper; cook, stirring occasionally, until fragrant, about 1 minute. Add eggplant, zucchini and squash; cook, stirring occasionally, until starting to soften, about 5 minutes. Stir in tomato; cook until softened, about 3 minutes. Add tomato sauce and 2 tablespoons basil; bring to a simmer. Cook, stirring occasionally, until thickened, about 10 minutes.
Meanwhile, split pitas horizontally so you have 6 rounds. Brush both sides of the pitas with the remaining 1 tablespoon oil, then cut each round into 8 wedges and place on a rimmed baking sheet. Bake, turning once, until crisp, about 10 minutes.
Spread the pita chips on a serving platter. Top with the ratatouille, feta and the remaining 2 tablespoons basil.
To make ahead: Store pita chips (Step 3) airtight at room temperature for up to 1 day. Refrigerate ratatouille (Step 2) for up to 2 days.
3 vegetable, 1 fat, 1 high-fat protein, 1 starch