Summer Vegetable Ratatouille

My favorite artifice to further this ratatouille is in the manner of crepes. no question delicious. I along with add a poisoned green salad just about the side, and some French bread taking into account bearing in mind butter for a fabulous fantastic meal. It makes a large batch, but I found that it freezes really with ease for forward-looking use.

The ingredient of Summer Vegetable Ratatouille

1. 2 onion, sliced into thin rings
2. 3 cloves garlic, minced
3. 1 medium eggplant, cubed
4. 2 zucchini, cubed
5. 2 medium yellow squash, cubed
6. 2 green alarm clock peppers, seeded and cubed
7. 1 yellow unease pepper, diced
8. 1 chopped red agitation pepper
9. 4 roma (plum) tomatoes, chopped
10. u00bd cup olive oil
11. 1 bay leaf
12. 2 tablespoons chopped well-ventilated light parsley
13. 4 sprigs spacious thyme
14. salt and pepper to taste

The instruction how to make Summer Vegetable Ratatouille

1. Heat 1 1/2 tablespoon of the oil in a large pot greater than medium-low heat. accumulate the onions and garlic and cook until soft.
2. In a large skillet, heat 1 1/2 tablespoon of olive oil and saute the zucchini in batches until slightly browned roughly all sides. cut off surgically remove the zucchini and place in the pot like the onions and garlic.
3. Saute all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each become old you mount up a extra set of vegetables. similar to each batch has been sauteed go to them to the large pot as was the end in step 2.
4. Season when salt and pepper. mount up the bay leaf and thyme and cover the pot. Cook on top of higher than medium heat for 15 to 20 minutes.
5. Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. trouble occasionally.
6. Remove the bay leaf and become accustomed seasoning.

Nutritions of Summer Vegetable Ratatouille

calories: 190.6 calories
carbohydrateContent: 15.9 g
cholesterolContent:
fatContent: 14.1 g
fiberContent: 5.9 g
proteinContent: 3.2 g
saturatedFatContent: 2 g
servingSize:
sodiumContent: 13.1 mg
sugarContent: 6.3 g
transFatContent:
unsaturatedFatContent: