Ratatouille

"This classic Provencale dish of eggplant, green and red bell peppers, zucchini, squash and tomatoes is a wonderful combination of flavors and textures. A great side dish that I've added w/ mashed potatoes and served with shish kabobs."
 
Download
photo by Ian Magary photo by Ian Magary
photo by Ian Magary
photo by Ian Magary photo by Ian Magary
Ready In:
25mins
Ingredients:
16
Serves:
6
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

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.?
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes