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Ratatouille Recipe

Ratatouille Recipe

A favorite recipe:

3 tablespoons minced garlic

2 very large Spanish onions diced

1 yellow pepper cut in small pieces

1 orange pepper cut in small pieces

3 sliced zucchini

3 sliced yellow squash

3 eggplants peeled and cut in small pieces

1 lb. sliced mushrooms

3 large cans chopped tomatoes in puree

1/2 jar basil, crushed

1 tbs. garlic powder

salt and pepper to taste

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Saute the onions and garlic in olive oil till soft.  Add the pepper and continue to saute for a few minutes, then the zucchini, yellow squash and eggplant.  Saute a few more minutes and then add the mushrooms.  Add tomatoes, salt, pepper, basil, garlic powder.  Add some sugar to cut the acidity of the tomatoes.  Cook on medium heat for 10 minutes, then low heat stirring occasionally for 1 hour or more.

Serve piping hot sprinkled with shredded Parmesan cheese over pasta or brown rice.

What is great about this recipe is that it is easy to make, inexpensive, healthy, and delicious.  Make a very large batch since this freezes and reheats well. If you can’t take the time to make this at the boat, this is a great recipe to make at home, freeze and then transport to the boat.

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