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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ratatouille requires a good amount of chopping, but it's definitely worthy it for this veggie-packed side dish. Ingredients:
1 green bell pepper |
1 red bell pepper |
1 yellow bell pepper |
1/2 pound zucchini |
1/2 pound yellow squash |
1 large onion, coarsely chopped |
2 garlic cloves, minced |
3 tablespoons olive oil |
2 (14.5-oz.) cans diced tomatoes |
1 small eggplant (about 1 lb.), peeled and cut into 1-inch pieces |
1/4 teaspoon salt |
2 tablespoons chopped fresh basil |
Directions:
1. Cut first 5 ingredients into 1-inch pieces.
2. Sauté onion and garlic in hot oil in a large skillet over medium heat 5 to 7 minutes or just until onion is tender. Stir in tomatoes and next 2 ingredients, and sauté 8 to 10 minutes or just until eggplant begins to soften. Stir in bell peppers, zucchini, and squash; cover and cook, stirring occasionally, 8 to 10 minutes or until vegetables are tender and liquid is slightly reduced. Stir in basil. Add salt and freshly ground pepper to taste, and sauté 3 minutes.
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