Ratatouille
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Ingredients
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
½ pound zucchini
½ pound yellow courgettes
1 large onion, coarsely chopped
2 garlic cloves, minced
3 tablespoons olive oil
2 cans tomatoes, diced (14.5 oz each)
1 small eggplant (about 1 pound), peeled and cut into 1-inch-thick slices
¼ teaspoon salt
2 tablespoons chopped fresh basil
To make
Ratatouille needs to be minced well, but it's definitely suitable for this vegetable side dish.
Cut the first 5 ingredients into 1-inch-thick pieces.Saute the onion and garlic in the preheated oil in a large skillet over medium heat for 5-7 minutes or just until the onion is tender. Add the tomatoes and the next 2 ingredients and simmer for 8-10 minutes or just until the eggplant starts to soften. Add the bell pepper, zucchini and squash; cover and cook, stirring occasionally, for 8-10 minutes or until the vegetables are tender and the liquid is slightly reduced. Add the basil. Add salt and freshly ground pepper to taste and simmer for 3 minutes.
Cut the first 5 ingredients into 1-inch-thick pieces.Saute the onion and garlic in the preheated oil in a large skillet over medium heat for 5-7 minutes or just until the onion is tender. Add the tomatoes and the next 2 ingredients and simmer for 8-10 minutes or just until the eggplant starts to soften. Add the bell pepper, zucchini and squash; cover and cook, stirring occasionally, for 8-10 minutes or until the vegetables are tender and the liquid is slightly reduced. Add the basil. Add salt and freshly ground pepper to taste and simmer for 3 minutes.
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Author:Admin
Published: 11/20/2023 9:34 PM
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