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Wednesday, July 15, 2015

Ratatouille (Vegan, Gluten Free)

  • 2 to 4 tbsps olive oil
  • 4-6 cloves garlic, minced
  • 1 large yellow onion, cubed
  • 1 medium eggplant, cubed-skin on
  • 1 medium zucchini, cubed
  • 1 yellow summer squash, cubed
  • 1 large red bell pepper, cubed
  • 1 large green bell pepper, cubed
  • 6 roma tomatoes, cubed
  • 1 can diced tomatoes
  • fresh herb of choice (basil, thyme. rosemary. etc.), to taste
  • salt and pepper, to taste
preparation steps:
1. heat 2 tbsps olive oil in the bottom of a deep pan or dutch oven
2. when oil is hot, add onions and sauté until tender
3. add garlic, eggplant, zucchini, squash, and bell peppers and sauté until tender-add more olive oil as needed
4. add fresh tomatoes and sauté until heated through
5. add canned tomatoes and cook until heated through
6. add herb of choice, and salt and pepper,  to taste
Serve hot with rice,  pasta, or a crusty loaf of italian bread

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