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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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A popular dish from the French region of Provence that combines eggplant, tomatoes, onions, bell peppers, zucchini, garlic and herbs — all simmered in olive oil. The vegetables can vary according to the cook. Read more . They can be cooked together, or cooked separately and then combined and heated briefly together. Ratatouille can be served hot, cold or at room temperature, either as a side dish or as an appetizer with bread or crackers. Ingredients:
1/4 cup canola oil |
2 yellow peppers, halved |
1 red pepper, halved |
2 hungarian peppers, halved |
1 onion, halved |
1 red onion, halved |
1 zucchini, halved |
1 summer squash, halved |
1 eggplant, 1/2-inch slices |
10 roma tomatoes, halved |
1 shallot, halved |
1 bunch oregano, chopped |
1 bunch basil, chopped |
1/2 bunch parsley, chopped |
salt and pepper to taste |
Directions:
1. Toss vegetables with oil and season with salt and pepper.
2. Grill vegetables about 8-10 minutes or until crisp tender, turning occasionally.
3. Cut vegetables into a large dice.
4. Add herbs and toss .
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