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You are here: Home / Gluten free / Ratatouille

Ratatouille

September 5, 2013 By cookingintherockies 3 Comments

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Stewed summer veges cooked low and slow

Stewed summer veggies cooked low and slow make a perfect Ratatouille!

You would think that I’m a vegetarian with all the “veggie” postings as of late. Here is another one, Ratatouille is on the menu! (I am writing this while I eat a ham and cheese sandwich)!

Ratatouille is a French vegetable stew and something that my Mom made when we were kids. We always turned our noses up with the thought of eating stewed veggies, but as an adult, I love this stuff! There are a lot of variations on how to make this, but I choose the easy way! In one pot! It’s good hot or cold, in an omelet, served with toasted crusty bread, as a side dish with grilled steak! Can I go on? I could, but you get the idea.

Something happens to the veggies when they are cooked down. It almost seems luxurious.  They become smooth and mellow and have tons of flavor! You really can’t beat it! As an added bonus, it cooks in one pot so there are no excuses for not trying this, it may just become your new favorite way to get your veggies in your diet!

Ratatouille
Recipe Type: Soups and Stews
Cuisine: French
Author: Heather Blake
Prep time: 15 mins
Cook time: 1 hour
Total time: 1 hour 15 mins
A luxurious combination of vege’s cooked down to make this lo-cal lovely dish.
Ingredients
  • 2 tbs olive oil
  • 1 large onion chopped
  • 4 cloves garlic chopped
  • 1 pound crimini or white mushrooms sliced
  • 1 large eggplant cubed
  • 2 zucchini chopped into rings
  • 2 yellow squash chopped into rings
  • 1 red pepper, seeds removed and chopped
  • 1 yellow pepper, seeds removed and chopped
  • 1 28 oz can diced tomatoes
  • 1 tbs salt
  • 1/2 tbs pepper
  • 2 bay leaves
  • 1 tsp red pepper flake (optional)
  • 1/2 c chopped fresh basil
  • 1/2 c chopped fresh parsley
Instructions
  1. In a large heavy pot, heat up olive oil on medium
  2. Add onions, garlic and mushrooms until they become soft (about 10 minutes)
  3. Add, eggplant, zucchini, squash, red and yellow peppers, salt, pepper, chili flake, and bay leaves and cook until it starts to become soupy (the veges are releasing their juices).
  4. Add tomatoes and cook for another 1/2 hour or so.
  5. At the end add the fresh basil and parsley. Re-season with salt and pepper if necessary.
Notes
This recipe is even better if you let it sit in the fridge for 24 hours! Seriously good.
3.2.2124

 

 

Filed Under: Gluten free, Main Courses, Side Dishes, Soups and Stews, Vegetarian/Vegan

« Pasta with Peppers
Black Bean and Sausage Soup »

Comments

  1. Lea Ann (Cooking On The Ranch) says

    September 11, 2013 at 6:06 AM

    So full of color and looks so delicious. For some reason, I’ve never made Ratatouille. Pinned.

    Reply
  2. Larry says

    September 6, 2013 at 2:34 PM

    As a veggie gardener, I’ve tried hard to become a Ratatouille fan (Bev loves it) but for some reason I just can’t get there – odd since I like all of the ingredients. Having said that, yours looks and sounds totally delicious.

    Reply
    • cookingintherockies says

      September 6, 2013 at 2:37 PM

      Oh come on Larry! You can do it! Just eat the Ratatouille! LOL!

      Reply

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