Ratatouille ("Garden Relish")
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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:
- In a large skillet, heat the oil over medium-high heat; sauté the garlic, bell peppers, and onions for 5 minutes, or until tender.
- Add the eggplant and zucchini; mix well, and cook for 5 minutes. Stir in the parsley, basil, and diced tomatoes; mix well.
- 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.
It's okay to freeze this dish if you're thinking of making it ahead of time!
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