Ratatouille

This is hearty and nutritious vegetable stew is a great way to get the benefits from a variety of vegetables.

It tastes even better the day after you make it!

Cook a big batch and freeze in smaller portions. Defrost in the morning and it’s ready to re-heat for lunch or dinner. Use the stove and not a microwave to re-heat for better nutrition.

Dump the Microwave and Save Your Health

As always, organic ingredients are recommended.

Ratatouille
Print Recipe
Servings
8-10
Servings
8-10
Ratatouille
Print Recipe
Servings
8-10
Servings
8-10
Instructions
  1. Keep cut ingredients in separate bowls
  2. In a Dutch oven or large skillet, heat 1 Tablespoon Olive Oil over moderate heat. Add the onion and cook until soft – about 8-10 minutes
  3. Add the remaining Olive Oil and heat
  4. Add the Eggplant and cook until soft – about 8 minutes. Stirring occasionally
  5. Stir in the Zucchini and Peppers and cook for about 12 minutes. Stirring occasionally
  6. Stir in the Tomatoes and Garlic and cook for about 5-7 minutes, or until vegetables are tender.
  7. Stir in the Bay Leaf, Thyme, Salt, Pepper and Red Wine (if using).
  8. Bring the stew to a simmer, then turn down the heat to low.
  9. Let simmer for at least 20 minutes or up to 11/2 hours – stirring occasionally
  10. Remove the Bay Leaf and Thyme. Just before serving stir in the Basil.
Recipe Notes

Serve as a main dish with a fresh salad.

Or it’s also good over pasta with some freshly grated Romano cheese.

 

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Last Modified on October 3, 2017
This entry was posted in Sizzlin' Soups
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