Ratatouille
photo by Ian Magary
- Ready In:
- 25mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 1 tablespoon extra virgin olive oil
- 1 cup diced yellow onions or 1 cup sweet onion
- 1 cup diced zucchini
- 1 cup diced yellow squash
- 1 cup diced eggplant
- 1 diced red bell pepper
- 1 diced green bell pepper
- 4 -6 diced portabella mushrooms
- 1 (14 1/2 ounce) can peeled tomatoes
- 2 -3 cloves crushed garlic
- 1 -2 tablespoon balsamic vinegar
- 1 tablespoon minced fresh thyme
- 1 tablespoon minced fresh oregano
- 1 tablespoon minced fresh basil
- 1 teaspoon sea salt or 1 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
directions
- Cut all vegetables into even sized 1/4" dice.
- Heat a large saute pan over medium-high heat and add the olive oil to lightly coat the pan. Add all vegetables and garlic.
- Saute until the vegetables have just started to soften (5 min).
- Add the remaining spices and vinegar and simmer for 10 minutes.
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RECIPE SUBMITTED BY
Ian Magary
Gardnerville
Retired Navy Deepsea Diver (11 yrs) then Explosive Ordnance Disposal (14 yrs). I love to cook, especially with my children! We make some fantastic creations! Married to a wonderful woman, Kimberly Anne Magary and reside in the eastern Sierra Nevada mountains.?