Greek Ratatouille

Ingredients

• 0.3 cup tablespoon basil dried fresh chopped
• 3 cups brown rice long-grain hot cooked
• 4 ounce feta cheese crumbled
• 3  garlic cloves minced
• 1 cup bell pepper green chopped
• 3 cups mushrooms halved
• 2 teaspoons olive oil divided
• 1 tablespoon teaspoon oregano dried fresh chopped
• 0.5 teaspoon pepper 
• 1 cup bell pepper red chopped
• 1 cup onion red chopped
• 0.3 teaspoon salt 
• 1.3 cups baby squash yellow chopped
• 2 cups zucchini chopped

Equipment

• bowl
• frying pan

Directions

1. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat.
2. Add onion and peppers; cook 3 minutes or until lightly browned (do not stir).
3. Remove onion and peppers from pan; place in a large bowl.
4. Heat 1/2 teaspoon oil in skillet.
5. Add zucchini and squash, and cook 3 minutes or until lightly browned (do not stir).
6. Remove zucchini and squash from pan, and place in bowl.
7. Heat 1/2 teaspoon oil in skillet.
8. Add mushrooms and garlic, and cook 3 minutes or until lightly browned (do not stir). Return onion, peppers, zucchini, and squash to skillet. Stir in rice, oregano, pepper, and salt, and cook just until heated.
9. Remove from heat. Stir in basil and cheese.