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Friday, June 12, 2015

Fresh Vegetable Ratatouille Recipe: A hearty, fresh vegetable stew to nourish your body and warm your soul.
  • ½ lb bacon cut into 1-inch pieces
  • 1 pound fresh tomatoes, diced
  • 1 cup yellow onion, diced
  • 1 clove garlic, peeled and minced
  • 1 large zucchini, scrubbed and cut into bite-sized pieces
  • 1 large summer squash (such as yellow or sunburst), scrubbed and cut into bite-sized pieces
  • 2 carrots, peeled and thinly sliced
  • 1 (14 oz.) can of crushed tomatoes (or tomato sauce)
  • 1½ tsp dried oregano
  • ½ tsp Kosher salt
  • ¼ tsp black pepper
  • ½ to 1 cup shredded Asiago or Romano cheese, optional
  1. Brown the bacon until almost crisp, in a large skillet set over medium heat, stirring occasionally.
  2. Add the onions to the pan, and continue to cook until they are soft and the bacon is crisp. Add the garlic and sauté until fragrant (about one minute.)
  3. Stir the diced tomatoes, zucchini, summer squash, carrots, and seasonings into the skillet, and sauté for 3 to 5 minutes, or until they soften slightly and brighten in color. Pour the crushed tomatoes over the vegetables, stirring well to coat. Reduce the heat and simmer for 10 minutes.
  4. Serve in bowls with a sprinkle of freshly grated Asiago cheese and a thick slice of crusty bread.
NOTES: Leftover Ratatouille is wonderful when morphed into different meals. The simplest idea is to puree the leftovers and serve it as a pasta sauce. My personal favorite is to reheat the Ratatouille in a skillet, make wells in the center, crack eggs into the wells, sprinkle the eggs with salt and pepper, and cover the skillet to poach/steam the eggs.

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