Lately I've been eating more vegetables and this past weekend I made this delicious dish.
It is so yummy, its like a party in my mouth!
Ratatouille
1/4 cup olive oil
2 large onions, chopped
3 garlic cloves, minced
1 medium eggplant, cut into 1-inch cubes
2 bell peppers (any color), chopped
1-2 zucchini, cut into 1/2-inch slices
1 yellow summer squash, cut into 1/2-inch slices
1 28-oz. can diced tomatoes, drained
(or substitute fresh tomatoes)
1 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. oregano
1/2 tsp. thyme
1/2 tsp. basil
add other herbs as desired
In a stock pot, saute onion and garlic in 1 tbsp. oil for 5 minutes.
Add 1 tbsp. oil and eggplant and stir-fry for 5 minutes.
Add another tbsp. oil and the peppers and cook 5 minutes.
Add the last tbsp. oil and the zucchini; cook for 5 more minutes.
Then add seasonings and drained tomatoes;
Cover and simmer for 30 minutes stirring occasionally.
Use ratatouille to top spaghetti squash or as a vegetable side dish.
(the left-overs warm up great)
Enjoy!
1/4 cup olive oil
2 large onions, chopped
3 garlic cloves, minced
1 medium eggplant, cut into 1-inch cubes
2 bell peppers (any color), chopped
1-2 zucchini, cut into 1/2-inch slices
1 yellow summer squash, cut into 1/2-inch slices
1 28-oz. can diced tomatoes, drained
(or substitute fresh tomatoes)
1 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. oregano
1/2 tsp. thyme
1/2 tsp. basil
add other herbs as desired
In a stock pot, saute onion and garlic in 1 tbsp. oil for 5 minutes.
Add 1 tbsp. oil and eggplant and stir-fry for 5 minutes.
Add another tbsp. oil and the peppers and cook 5 minutes.
Add the last tbsp. oil and the zucchini; cook for 5 more minutes.
Then add seasonings and drained tomatoes;
Cover and simmer for 30 minutes stirring occasionally.
Use ratatouille to top spaghetti squash or as a vegetable side dish.
(the left-overs warm up great)
Enjoy!
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