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Ratatouille ("Garden Relish")

(1 Votes)
Updated June 17, 2016
SERVES
8
COOK TIME
30 Min

We love making Ratatouille ("Garden Relish") in the summer, because it's loaded with lots of fresh summer veggies - like zucchini, bell peppers, tomatoes, and eggplant. This easy vegetarian dish can be eaten hot or cold and served as an entree or side dish. 

What You'll Need:
  • 1/4 cup olive oil
  • 4 garlic cloves, minced
  • 2 large green bell peppers, cut into 1-inch chunks
  • 2 medium onions, cut into half-moons
  • 1 large eggplant, cut into 1-1/2-inch chunks
  • 3 medium zucchini, cut into 1-1/2-inch chunks
  • 1 tablespoon chopped fresh parsley or 1 teaspoon dried
  • 1 tablespoon chopped fresh basil or 1 teaspoon dried
  • 2 (14-1/2-ounce) cans diced tomatoes, drained
  • 1/4 cup red wine vinegar
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
What To Do:
  1. In a large skillet, heat the oil over medium-high heat; sauté the garlic, bell peppers, and onions for 5 minutes, or until tender.
     
  2. Add the eggplant and zucchini; mix well, and cook for 5 minutes. Stir in the parsley, basil, and diced tomatoes; mix well.
     
  3. Reduce the heat to medium-low and cook for 15 minutes. Stir in the remaining ingredients and heat for 2 to 3 minutes before serving.
Note

It's okay to freeze this dish if you're thinking of making it ahead of time!

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