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Category: Squash
Prep Time: Cook Time: Total Time:
3 tbsp. olive oil, divided
2 red onions, coarsely chopped
1 red bell pepper, cut into 1-in. pieces
1 green bell pepper, cut into 1-in. pieces
3 garlic cloves, chopped
3 large tomatoes, coarsely chopped
2 zucchini, quartered lengthwise and sliced
2 tbsp. chopped fresh flat-leaf parsley
1 tbsp. chopped fresh basil
2 tsp. kosher salt
1 tsp. black pepper
1. Heat 2 tablespoons olive oil in a Dutch oven over medium; add onions, and cook, stirring occasionally, until softened, about 6 to 8 minutes. Add bell peppers and garlic; cook, stirring occasionally, until softened, about 6 to 8 minutes.
2. Add tomatoes and zucchini, and reduce heat to medium low. Simmer, covered, stirring occasionally, until zucchini is slightly softened but still has some crunch, about 15 minutes.
3. Remove from heat. Stir in parsley, basil, salt and pepper. Drizzle with remaining 1 tablespoon oil, and serve.
Serves: 6
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One-Pot Ratatouille
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Category: Squash
Prep Time: Cook Time: Total Time:
3 tbsp. olive oil, divided
2 red onions, coarsely chopped
1 red bell pepper, cut into 1-in. pieces
1 green bell pepper, cut into 1-in. pieces
3 garlic cloves, chopped
3 large tomatoes, coarsely chopped
2 zucchini, quartered lengthwise and sliced
2 tbsp. chopped fresh flat-leaf parsley
1 tbsp. chopped fresh basil
2 tsp. kosher salt
1 tsp. black pepper
1. Heat 2 tablespoons olive oil in a Dutch oven over medium; add onions, and cook, stirring occasionally, until softened, about 6 to 8 minutes. Add bell peppers and garlic; cook, stirring occasionally, until softened, about 6 to 8 minutes.
2. Add tomatoes and zucchini, and reduce heat to medium low. Simmer, covered, stirring occasionally, until zucchini is slightly softened but still has some crunch, about 15 minutes.
3. Remove from heat. Stir in parsley, basil, salt and pepper. Drizzle with remaining 1 tablespoon oil, and serve.
Serves: 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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