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Photo: Iain Bagwell; Styling: Buffy Hargett Photo by: Photo: Iain Bagwell; Styling: Buffy Hargett

Ratatouille

Ratatouille requires a good amount of chopping, but it's definitely worthy it for this veggie-packed side dish.

Southern Living JANUARY 2012

  • Yield: Makes 4 to 6 servings
  • Hands-on:45 Minutes
  • Total:45 Minutes

Ingredients

  • 1 green bell pepper
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 1/2 pound zucchini
  • 1/2 pound yellow squash
  • 1 large onion, coarsely chopped
  • 2 garlic cloves, minced
  • 3 tablespoons olive oil
  • 2 (14.5-oz.) cans diced tomatoes
  • 1 small eggplant (about 1 lb.), peeled and cut into 1-inch pieces
  • 1/4 teaspoon salt
  • 2 tablespoons chopped fresh basil

Preparation

1. Cut first 5 ingredients into 1-inch pieces.

2. Sauté onion and garlic in hot oil in a large skillet over medium heat 5 to 7 minutes or just until onion is tender. Stir in tomatoes and next 2 ingredients, and sauté 8 to 10 minutes or just until eggplant begins to soften. Stir in bell peppers, zucchini, and squash; cover and cook, stirring occasionally, 8 to 10 minutes or until vegetables are tender and liquid is slightly reduced. Stir in basil. Add salt and freshly ground pepper to taste, and sauté 3 minutes.

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Ratatouille recipe

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