Ratatouille

1/2 cup sliced almonds
1 tsp olive oil
1 clove garlic, chopped
1/2 tsp red pepper flakes
1/4 cup feta cheese

1 tbsp olive oil
2 cloves garlic, chopped
1 medium onion, chopped
3 zucchini, chopped
2 yellow squash, chopped
3 roma tomatoes, chopped
1 (28 oz) can whole tomatoes, drained and chopped
1 tbsp balsamic vinegar

Toast almonds in a pan. Add olive oil and garlic. Cook until fragrant. Transfer to plate and let cool. When cool, mix with olives and cheese. Set aside.

Add 1 tbsp olive oil to the pan. Add garlic and onions. Cook 5 minutes, or until onions are soft. Add squash, zucchini, and fresh and canned tomatoes. Season with salt and pepper. Cook until vegetables are soft, about 15 minutes. Add vinegar and stir.

Ladle ratatouille in a bowl and top with almond mixture.

(And leftovers are good as a pasta sauce...add shrimp to the ratatoiulle and eat with whole wheat noodles!)