August 8, 2007

  • You've seen the movie, now make yourself without the Rats:

    Summer Vegetable Ratatouille
    Submitted by:
    Rani
     
    		 Lots and lots of vegetables and lots of cutting and cubing, but well
    worth the effort. This fresh vegetable medley makes a batch, but it
    freezes well. Everything is sauteed in batches and then mixed together
    and chilled or served warm.
    Original recipe yield:
    8.
    Servings:
    8 (Change)

    INGREDIENTS:


    • 2 onion, sliced into thin rings

    • 3 cloves garlic, minced

    • 1 medium eggplant, cubed

    • 2 zucchini, cubed

    • 2 medium yellow squash, cubed

    • 2 green bell peppers, seeded and cubed

    • 1 yellow bell pepper, diced

    • 1 chopped red bell pepper

    • 4 roma (plum) tomatoes, chopped

    • 1/2 cup olive oil

    • 1 bay leaf

    • 2 tablespoons chopped fresh parsley

    • 4 sprigs fresh thyme

    • salt and pepper to taste

    DIRECTIONS:


    1. Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat.
      Add the onions and garlic and cook until soft.

    2. In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the
      zucchini in batches until slightly browned on all sides. Remove the
      zucchini and place in the pot with the onions and garlic.

    3. Saute all the remaining vegetables one batch at a time, adding 1 1/2
      tablespoon olive oil to the skillet each time you add a new set of
      vegetables. Once each batch has been sauteed add them to the large pot
      as was done in step 2.

    4. Season with salt and pepper. Add the bay leaf and thyme and cover the
      pot. Cook over medium heat for 15 to 20 minutes.

    5. Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally.

    6. Remove the bay leaf and adjust seasoning.

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    Summer Vegetable Ratatouille

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    Nutrition Info
    Servings Per Recipe: 8

    Amount Per Serving
    Calories: 193
    Total Fat: 14.1g
    Cholesterol: 0mg
    Sodium: 10mg
    Total Carbs: 16.6g
    Dietary Fiber: 5.4g
    Protein: 3.1g