Frontier Co-op: Ethically Sourced Spices Available at Vitacost
Frontier Co-Op Marjoram Leaf Cut & Sifted Description
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Cut & Sifted
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Origanum majorana
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Non-Irradiated
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Kosher
A versatile seasoning, marjoram adds delightful aroma and minty, sweet taste to dressings, soups, butters and sauces. It's a key ingredient in several classic spice blends--like fines herbs and bouquet garni.
Owned by stores and organizations that buy and sell our products, Frontier Co-op® has been a member-owned cooperative since 1976. We support natural living and our products are never irradiated or treated with ETO. We're committed to the health and welfare of the environment and everyone producing and consuming our botanical products.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Cheesy Ratatouille
[vc_row][vc_column][vc_column_text]This cheesy twist on a classic ratatouille recipe feels like a slow stroll through a European market—sun-warmed tomatoes, tender zucchini, silky eggplant, all tucked under a blanket of melted mozzarella. It’s simple, rustic and deeply comforting, the kind of dish that invites you to linger at the table and savor every herb-kissed bite.
Cheesy Ratatouille
- 1/2 cup tomato sauce
- 14 oz. fresh mozzarella cheese
- 1 medium eggplant
- 2 zucchini
- 1 lb. roma tomatoes
- 1 Tbsp. olive oil
- 2 tsp. dried basil
- 2 tsp. dried oregano
- 1 tsp. dried rosemary (crushed)
- 1 tsp. dried thyme
- 1 tsp. dried marjoram
- 1/2 tsp. garlic powder
- 5 tsp. dried parsley
- Salt (to taste)
- Pepper (to taste)
- Preheat oven to 375 degrees F.
- Slice all vegetables into similar sizes. The rounds should be about ¼-inch thick. Eggplant will likely need to be quartered to match size of zucchini rounds.
- In small dish, mix together all spices.
- In bowl, toss eggplant, zucchini and roma tomatoes with olive oil and seasoning blend.
- In 8x8-inch baking dish or rough equivalent, spoon tomato sauce onto bottom and build by layering each vegetable slice evenly.
- Cover dish with foil and bake 35 minutes.
- Remove dish from oven, remove foil and add thin slices of cheese over top, covering veggies; bake uncovered about 10 minutes until cheese is melted and slightly golden.
- Let rest 5-10 minutes so cheese thickens prior to removal from dish. Garnish with basil or parsley before serving.
Get the ingredients you’ll need (and more!) from Vitacost.
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