Express Ratatouille

Serves: 6

Your rating: None (3 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

There’s no need to spend hours in the kitchen for a hearty ratatouille. Try this quick version and enjoy with a side of organic greens or rustic bread.

Ingredients

Preparation

Cut tomatoes very thinly across mandolin or with a knife over a bowl to catch slices and any juice, then set aside.

Cut zucchini, crookneck squash, bell pepper and eggplant into 1/4-inch slices and place in a bowl. Add sliced garlic. If using dried herbs, sprinkle over the vegetables. If using fresh herbs, omit this step. Sprinkle with kosher salt and red pepper flakes, if using.

Sauté onions in 1 tablespoon oil over medium-high heat. Cook until golden brown. Remove from pan and set aside. Add remaining oil to pan, discarding any browned onion bits. Heat to medium-high and add zucchini, squash, red pepper and eggplant to pan. Follow with garlic. Cook until vegetables are limp and starting to caramelize, about 12 minutes.

Add tomatoes and onions and stir well. Add fresh herbs, if using. Cook until liquid from tomatoes reduces and thickens, about 5 minutes. Add vinegar and black pepper; stir to combine. Taste and adjust seasonings if necessary. Drizzle with olive oil, if desired.

Recipe by Lesa Sullivan, PCC Cooks instructor

Source: PCC Sound Consumer, September 2009

More about: salads

Comments

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Needed a little something

I added some feta at the end and it gave it the zip it needed. Very satisfying dish.

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