Easy Ratatouille Recipe – Harvest Ratatouille


by Sil Pancho



Ratatouille is a popular dish that includes summer vegetables like eggplant, bell peppers, onions and squash. It’s a healthy Italian dish that will provide a light dinner or lunch that’s perfect just for two.

To make this dish you’ll need: olive or vegetable oil, 1 small red or green bell pepper – coarsely chopped, chopped onion, 1 garlic clove – minced, eggplant – diced, zucchini – diced, yellow summer squash – diced, 1 tomato – chopped, chopped fresh parsley, oregano, dill weed, pepper and grated parmesan cheese.

In a medium sized skillet, heat up 2 tablespoons of olive or vegetable oil over medium high heat. When oil gets hot, add in chopped bell pepper, 1/2 cup chopped onion and the minced garlic. Cook, stirring constantly, for 2 to 3 minutes or until vegetables are tender and crisp.

Stir in 1 1/2 cups of diced eggplant, 1 cup of diced zucchini and 1 cup of diced summer squash. Cook, stirring constantly, for 5 to 7 minutes till tender and crisp.

Stir in the chopped tomato, 1 tablespoon of fresh parsley, 1 teaspoon oregano, 1 teaspoon dill weed and 1/8 teaspoon of pepper. Cook until all ingredients are completely heated. Remove from heat and serve on two plates. Sprinkle with Parmesan cheese.

Makes 2 servings.

Bonus Recipe: Salad Bar Stir Fry

To make this dish you’ll need: 4 cups hot cooked rice or noodles, sesame oil, 8 cups of assorted fresh vegetables – cut up (broccoli, cherry tomatoes, carrots, bell pepper, pea pods, onions and mushrooms, etc.), water, bottle of stir fry sauce, shelled sunflower seeds (optional).

Prepare rice or noodles according to package directions.

Meanwhile, in a large skillet, heat up 1 tablespoon of sesame oil on medium high heat until hot. Add in chopped vegetables that are firm like: broccoli, carrots, celery, onions, bell peppers and pea pods and cook, stirring constantly, 4 minutes.

Add in medium firm vegetables like: mushrooms, bean sprouts and zucchini and cook, stirring constantly, for 2 to 3 minutes.

Add in 3 tablespoons of water. Reduce heat to medium and then cover pan and cook another 2 to 3 minutes, stirring occasionally.

Add in 1/2 cup of stir fry sauce and your tender vegetables like: tomatoes and spinach. Cook and stir until all is thoroughly heated. Remove from heat and sprinkle with sunflower seeds. Serve over cooked rice or noodles.

Makes 4 servings.

Source by Brandy Summers

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