Like a few of my other recipes, I have been trying to get some veggies into my diet and I find that when they are cooked this way and have onions in the recipe, I like it better. Ratatouille is a classic that is not used as much as it should in the kitchen. Get your kids eating their veggies!

1/4 cup olive oil, plus more as needed
Kosher salt and freshly ground black pepper
1 small eggplant, chopped
1 zucchini, chopped
1 pepper (red, green, or yellow), chopped
1 onion, chopped
3 small tomatoes, chopped
3 cloves garlic, pressed
2 teaspoons chopped fresh thyme
3 or 4 leaves fresh basil, chopped
1 tsp.  red wine vinegar

Heat 2 tablespoons of oil in a large pan. I cook the vegetables one at a time for about 5 to 8 minutes. Add oil as needed in between cooking vegetables and cook in this order; eggplant, zucchini, pepper, onion, and tomatoes. Season with a pinch of salt and pepper for each cooking vegetable. Combine all of the cooked vegetables together in the pan, add the garlic, thyme, and basil and let simmer gently for 20 minutes. Add red wine vinegar, season with salt and pepper, and then turn off the heat. Serve hot or cold. 

Recipe By The Gourmet Mom
Lisa Montalva

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