My Ratatouille
Recipe: #5871
July 05, 2012
Categories: Sauce, Tomato/Red Sauces, Squash, Potluck, Gluten-Free, No Eggs, Non-Dairy, Vegan, Vegetarian, Canned Tomatoes, Zucchini, Vegetarian Dinner, Vegan Dinner, more
"We love ratatouille! I usually have an abundance of zucchini and yellow squash in my garden, however, this year I didn't even plant any. So I have been force to buy my ingredients. For my family's taste, I omit the red pepper flakes and salt as the canned tomatoes have enough salt in them, however if you choose to use fresh tomatoes I would add the salt. My DH likes it the second night better after the flavors all mesh together. Serve it on top of couscous."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (262.4 g)
- Calories 133.2
- Total Fat - 5.9 g
- Saturated Fat - 1 g
- Cholesterol - 15.4 mg
- Sodium - 349.9 mg
- Total Carbohydrate - 14.5 g
- Dietary Fiber - 3.8 g
- Sugars - 7.2 g
- Protein - 7.4 g
- Calcium - 41.4 mg
- Iron - 1.5 mg
- Vitamin C - 77.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a 3 quart Dutch oven add the olive oil and onions. Saute on medium until tender about 8 minutes stirring frequently.
Step 2
Slice up bell peppers (removing seeds and core), add to mixture and saute an additional 8 minutes stirring frequently.
Step 3
Add garlic and saute for an additional 1 minute stirring frequently (Do not let garlic burn).
Step 4
Add basil, oregano and parsley mixing with other ingredients.
Step 5
Add crushed tomatoes, zucchini, squash, red pepper flakes, salt and mix together and stir.
Step 6
Reduce heat to simmer, cover and cook for 1 hour or so on low/simmer, stirring every 5 minutes until zucchini and squash are tender. (I set my timer).
Step 7
Place parmesan cheese on table to be sprinkled on top of each individual serving. (I don't use it but my DH does).
Tips
No special items needed.
3 Reviews
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