Ratatouille Full Of Veggies |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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I love this recipe any time of year but it is especially lovely during Passover. Ingredients:
2 medium eggplants (1-1/2 pounds) |
2 medium zucchini |
a good handful of mushrooms - your choice |
*i use button mushrooms |
3 tbsps. olive oil |
2 medium tomatoes, quartered and seeded |
1 spanish or vidalia onion cut into chunks |
1 red or green bell pepper, seeded and chopped into chunks |
4 cloves garlic, minced |
2 tbsps. snipped fresh parsley or cilantro |
1 tsp. coriander seeds, crushed |
1/2 tsp. salt |
1/4 tsp. red pepper flakes, crushed |
2 tbsps. pine nuts or slivered almonds, lightly toasted |
fresh parsley or cilantro. |
i like to garnish with a little fresh mint. |
Directions:
1. Preheat oven to 425 degrees F.
2. Wash and peel eggplant and cut into 1-1/2-inch chunks.
3. Wash zucchini(do not peel) and cut into similar sized chunks.
4. Brush any dirt from mushrooms and cut in half depending on the size.
5. Toss with 2 Tablespoons of olive oil and transfer to a roasting dish.
6. Roast, uncovered, for 15 minutes, stirring once and set aside.
7. In a large skillet heat remaining oil.
8. Saute tomatoes, onion, red or green bell pepper, garlic, salt, and crushed red pepper in heated oil until tomatoes, onions and bell pepper are just softened.
9. Add eggplant, zucchini and mushrooms and reduce heat to low.
10. Cook, covered, for 10 minutes stir in toasted pine nuts and fresh parsley or cilantro during the last 3 minutes of cooking.
11. Sprinkle with parsley or cilantro before serving.
12. Makes 6 appetizer servings.
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