What a great way to enjoy some seasonal squash and zucchini!
Ratatouille
-a couple Tablespoons of olive oil
-1 eggplant, cubed
-salt and freshly ground black pepper
-2 zucchini, sliced
-2 yellow squash, sliced
-assorted colored peppers (red, green or yellow), sliced
-2 yellow squash, sliced
-assorted colored peppers (red, green or yellow), sliced
-1 onion, sliced
-4 garlic cloves, minced -fresh basil
-2 Tablespoons sugar
-1 (14.5 oz) can diced tomatoes
Heat oil in large saute pan over medium high heat. Saute garlic, onion, and peppers until tender (about 7 minutes). Add eggplant, cover, and cook for 10 minutes stirring intermittently. Add squash, zucchini, tomatoes, sugar, salt and pepper. Cover and cook 15 minutes, stirring intermittently. Once all of the vegetables are tender, stir in basil and serve.
-2 Tablespoons sugar
-1 (14.5 oz) can diced tomatoes
Heat oil in large saute pan over medium high heat. Saute garlic, onion, and peppers until tender (about 7 minutes). Add eggplant, cover, and cook for 10 minutes stirring intermittently. Add squash, zucchini, tomatoes, sugar, salt and pepper. Cover and cook 15 minutes, stirring intermittently. Once all of the vegetables are tender, stir in basil and serve.
Shannon
1 comment:
Gonna try that!!!
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