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Ratatouille
2 onions, sliced into thin rings
3 cloves garlic, minced
1 medium eggplant, cubed
2 zucchini, cubed
2 medium yellow squash, cubed
6 mushrooms, sliced
2 medium tomatoes, chopped
1/2 cup olive oil
1 bay leaf
2 tablespoons chopped fresh parsley
1 teaspoon oregano
1 teaspoon basil
4 sprigs fresh thyme
salt and pepper to taste
Parmesean cheese to garnish
Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Add the onions and garlic and cook until soft. In a large skillet, heat 1 tablespoon of olive oil and saute the zucchini in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic. Saute all the remaining vegetables one batch at a time, adding 1 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sauteed add them to the large pot. Season with salt and pepper. Add the bay leaf, thyme, oregano and basil and cover the pot. Cook over medium heat for 15 minutes. Add the chopped tomatoes and parsley to the large pot, cook another 10-15 minutes. Stir occasionally. Serve with Parmesean cheese. Serves 8.
That looks awesome. I recently read an article on some triathlon site about how ratatouille is also a really good post-workout food. All those vegetables are an awesome source of complex carbohydrates. Something to keep in mind, for the marathoners in your life ;-)
ReplyDeletehaha. let's be blog friends for sure. you got a great site here. you have been added to my subs.
ReplyDeleteHahaha, thanks for the mention Larissa. I had no idea you actually MADE ratatouille -- and on a regular basis, no less! I liked how it looked in the movie. So pretty.
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