Acadia's Ratatouille
photo by Rita1652
- Ready In:
- 1hr 35mins
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 2 tablespoons extra virgin olive oil
- 1 cup onion (sliced or diced)
- 2 tablespoons garlic (minced)
- 1⁄2 red bell pepper
- 1⁄2 yellow bell pepper
- 1 tablespoon basil
- 1 tablespoon oregano
- 1 tablespoon parsley
- 28 ounces crushed tomatoes (canned)
- 1 1⁄2 cups sliced zucchini
- 1 cup sliced yellow squash
- 1⁄2 teaspoon red pepper flakes (optional)
- 1⁄4 teaspoon kosher salt (optional)
- parmesan cheese (optional)
directions
- In a 3 quart Dutch oven add the olive oil and onions. Saute on medium low until tender about 4 minutes stirring frequently.
- Add garlic and saute for an additional 1 minute stirring frequently (Do not let garlic burn).
- Slice up bell peppers, add to mixture and saute an additional 4 minutes stirring frequently.
- Add basil, oregano and parsley mixing with other ingredients.
- Add crushed tomatoes, zucchini, squash, red pepper flakes, salt and stir to mix thoroughly.
- Cover for and cook for 1 hour or so on low/simmer, stirring every 5 minutes until zucchini and squash are tender. (I set my timer).
- Place parmesan cheese on table to be sprinkled on top of each individual serving.
- Enjoy!
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Reviews
-
Veggie stew real comfort food! Nice way to use fresh picked veggies from the garden. I used Italian peppers in place of the bell. Added eggplant in place of the yellow squash. Used fresh tomatoes in place of the can. Added lots of red pepper flakes. I did cook in the oven for 1 hour after sauteing the onions and garlic stove top. Added fresh oregano, basil, parsley thyme before placing in the oven then just before serving. Served over Sprouted grain pasta. Made for veggie tag.
RECIPE SUBMITTED BY
AcadiaTwo
Cedar Brook, New Jersey
I'm a graphic artist, food blogger, photographer...