Simmer Up Some Summer
Ratatouille
1 onion, chopped
1 tsp olive oil
1 clove garlic, finely minced
½ cup green zucchini, diced
½ cup Italian eggplant, diced
½ cup celery, diced
½ cup red pepper, diced
½ cup yellow pepper, diced
½ cup green pepper, diced
4 medium plum tomatoes, diced
1 tbsp fresh basil, chopped
1 tbsp oregano, chopped
1 cup tomato or vegetable juice
Ground black pepper to taste
¼ tsp salt
Directions: In a skillet sauté onions and garlic in olive oil over moderate heat until translucent. Add the zucchini, eggplant, celery, peppers, and continue to cook for 5 – 10 minutes or until softened. Add tomatoes, basil, oregano, vegetable juice, pepper and salt; simmer for 20-25 minutes or until vegetables are very tender, reserve. To serve place ratatouille over the past and garnish with fresh herbs and Parmigano-Reggiano. This “stew” can be made 2 days ahead and chilled, even kept frozen, covered. Bring to room temperature or reheat before serving.
Summer sure tastes yummy. I wish it was here around all year round.
Comments
wonderful too!
Barbara